Originally Posted by the blur

I picked up a deer at a refrigator box this morning. 38 degree's in the fridge.

It's 60 degree's outside. I come along, get a deer from the fridge box. (shot 3 days ago.) Drive 2 hours to my town, drop the deer at a local back yard shade tree butcher. He butchers in his garage. No refrigator on site.

9 hours later I get the call to pick up the meat. give him $100 for butchering.
I have my IR temp gun.
All the meat is at 53-54 degree's. and I assume it has been at 50 degrees for many hours sitting on his work bench.

Is this meet any good ?
He says it's no problem, but 53 degree's for butched meat for hours sitting out. He's a 1 man show, takes his time. I'm not sure what to do with 53 degree venison.....