"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> Were it small cuts, say sliced into thin chops, I would toss it (too much
>> surface and the knife used would've dragged bacteria over the entire cut
>> surface). But it's a large solid hunk and the interior of meat is
>> sterile... were it still wrapped from the market any bacteria growth on
>> the
>> surface could not have moved into the interior within so short a period
>> as
>> twelve hours, and it's not like it was left out in the trunk of a car in
>> 90
>> degrees. I would have removed the wrapping, rinsed the meat under cold
>> running water, patted dry with paper towels, seasoned, and popped it into
>> a
>> hot oven... any bacteria on the surface would be killed within ten
>> minutes
>> (if really concerned douse the meat heavily with kosher salt and place
>> into
>> the fridge for 15 minutes, then rinse again)... then lower the heat to
>> medium and continue roasting. Large hunks of meat doesn't spoil in such
>> a
>> short period... who knows where that hunk of meat has been before it was
>> purchased...
>
> My mom used to use a vinegar wash to disinfect an iffy thawed chunk of
> meat. It works well.
> --
> Peace! Om
>
>

I have also done that myself from time to time...

Bigbazza (Barry)