I think it will be fine if it passes the snif test. And about that $100...you know the cost of a couple deer and you can get your own equipment and then some. I used to hunt at a farm that would do deer butchering for $75. After I saw how they handled the meat, no way I let those guys do my deer. Way more stuff went into their grinder than goes in mine. I'm way picky and I'd put my meat quality against the beef at the grocery store any day. On the other hand I figure it's about 8 hours more or less work from the time a deer hits the ground to when he's cut, ground, sliced up packaged and froze. I do mine over 3 days in cool conditions with meat kept cool. mine usually soaks overnight in a big sink at some cool temp near 40-50*F with some salt in the water. Anything not already packed gets packed the next morning and anything that will be ground gets cut up and refrigerated overnight to be ground the following day. On occasion it will stay an extra day in the fridge. Cut up and covered tight with plastic wrap. After grinding in the feezer it goes in #2 Ziplock freezer qt bags.