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On the one hand, if it smells good and has not gone off-color in the slightest, it is as reasonably microbe-free as any other meat from your butcher's counter and can be cooked and eaten with no greater risk.
On the other hand, the only reason modern meat does this is because it's been washed in ammonia to make it extra sterile. The kind of meat you should be eating also would have gone quite obviously bad by now.
Pick your poison.
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