If one part of the butchered animal is rotted green, can I still eat the rest of it?

Question

The cow we butchered had a broken leg and the leg meat rotted green. Please give me some science-backed responses. Thanks!

Answer 1

Yes.

But, but of course you'll risk yourself for having bacteria in your body.

I suggest that you don't have to eat such.

Answer 2

if you have doubts thow it out, also if an animal has fever meat packers will not slaughter it. chances are the fever that it had has effected the rest of the meat and it probably had heavy fever at slaughter or prior to slaughter thats why meat packers will not buy that kind of animal. usually an animal that has been injured at one time and has healed the meat is not for human consumption, i would not chance it, remember your life and health and that of your family are worth more than an animal

Answer 3

I wouldn't. The blood that runs through the bad part of the cow obviously runs through the rest of the body which carries that infection throughout. I would definately not do this. Better safe than sorry.

Answer 4

Hmmm, and I wonder what "aged" meat is?  It's the decomposition process that breaks down the fibers in the meat and makes it tender.

I'd call your vet and ask him.  Or the local locker, they should know.  Something like septic mastitis is systemic and I'd sure wonder.  In your case, gangrene has set in.  If the cow has been pumped full of antibiotics I'd certainly be wary.  Throughly cooking the meat is certainly going to kill most bacteria.

Answer 5

Usually meat packers refuse to buy injured animals.

That's the reason.

I wouldn't eat it either.

Answer 6

Slaughter houses immediately reject them, and they are sent to pet food factories.  

If you cook the meat, the bacteria will die.  I guess the real question is, are you brave enough to eat mean riddled with septic bacterium?

Answer 7

no just because the bacteria hasn't taken its color doesnt mean its not there

Answer 8

yes..by heating it over 80 degree c for min 5 mins.....

but its better not to take risk as contamination may spread in other parts also.which cant be seen in naked eye

Answer 9

I wouldn't eat it but if you really have to just cook it well and you should be fine. Of course, there is the slight chance you wont be fine....

Answer 10

dont eat which is rotten. due to bacteria or virus.

Answer 11

There are too many variables here for a scientific answer.  No one can assure you that eating this meat is safe. Common sense says "when in doubt, throw it out."

Answer 12

The organisms doing the rotting will have been in contact with the blood of the animal. The risk that this organism may cause you to die is not 1. Your stomach acids will provide some protection.

The greatest area of risk will be in the area adjacent to the infected area and in the whole circulatory system.

Fortunately many organisms that attack cows do not attack humans. But then the caveat, know the organism and its history.

We have more risk coming from bad butchering of  apparently healthy cattle that are harboring infections like e-coli(157).

Answer 13

It ismore better to avoid eating where the bacterias spread around the meat. One side getting green color means, the bacteria already spread throughout body then the area where is soft getting severe infection to change its color. Nowadays even if we take hygenic food, there is some problem people getting sick and said to be the use of chemicals. Then why would you like to get yourself trouble. This may lead to you towards diarrhioea or nausia vomiting etc.

Answer 14

I'm not finding specific scientific information that it would be safe or unsafe to consume the rest of the meat that isn't green. What about the spread of ecoli and salmonella poisoning? If it were fruit that was slightly undesirable in some spots I'd say cut that part off or eat around it. Meat, though, is a different story. For your health and safety I'd say "Don't!" Even if it's well cooked there might be the possibility of feeling sick from it. Sorry I couldn't find anything scientific to back up my opinion.

Answer 15

Yes, some people in Borneo hang the hoofs of cow for four days in the open before they make a soup of it. And the soup tastes nice too.

Answer 16

I would not touch it with a 10 foot pole.  Just think of the bacteria from the leg all over the cow's body.

Answer 17

If a cow or pig breaks a leg you can discard the whole leg and the rest of the meat is fine. You have to get the animal in to the butcher within a few days. In your case I would guess that you waited too long. It is a shame to waste all of that meat, but I would be afraid of it. Better to be safe than sorry. I know that they won't take them at a stockyard, even if it is broken coming off of the truck.

Answer 18

its just r ight when it gets green . Have your motherinlaw over for supper.

Answer 19

There is a difference between "Aged Beef" and  decomposition which has been circulating through the blood stream.  When beef is hung  and aged to increase its tenderness the  blood had been drained out in the hanging process.  With a gangerous infection the bacteria has been transported through the body.  The difference is  aged beef  is trimed and the surface decomposition is removed.  My best advice would be to not eat it.