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

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.