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Jess Pryles - A Guide to Making Your MEAT Taste AMAZING || MBPP Ep. 798

Mark Bell's Power Project

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How to Keep Bacteria Out of Your Meat

Bacteria will rapidly double and grow the more time you leave it exposed. Deer and elk are much more forgiving than cattle as well. There's very strict processes in the slaughter houses themselves about what happens. It usually gets alactic acid or a hot water spray once it's a side of beef, before it goes into the chilla for for bacteria control too.

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