Thread: gutted!

this is an interesting discussion. at the other end of the scale, a couple of summers ago, on one of the hottest days of the year, some mates and I had a bomb up and put a few deer down way down in a gully late arvo. we gutted them, and took one load of meat out to the truck (left skin and bone on the rest). very warm night, arrived back in the morning and maggots everywhere. we cut maggots off, boned out the rest. then drove home (about 6 hours) in a very hot car. chilled in fridge after that for a few days before being processed and frozen. have eaten a lot of it, and no issues.

second story - this roar we got some meat early in the trip and due to poor organisation, left in back of truck for maybe 5 days, and then in fridge for another 5 or so before being frozen (i bought a mincer and was waiting for it to arrive). this meat has a bit of a funky smell when you start cooking it, but still tastes fine as long as there is enough flavouring with it.

so more of a question really for people that know more about meat (and are better organised) than i am.... what is the big deal about leaving it overnight? is it dangerous? or is it more to do with our society being terrified of germs? ive heard of people purposefully letting it go green purposefully to make it tender and add to the flavour.... or if thats not you, you can just cut off anything that looks green and the rest is fine, no?