Many years back I remember fresh meat could not be sold if over 3 days old, current day made + 2 more days. Is this still true? If still true, what would the proper steps to take for reporting a retail chain to the USDA that it is avoiding this by rewrapping packages to make it appear the package contents were freshly processed. Also for a meat department that only has 1 band saw, but cuts all its bone-in meats on it without cleaning between species. Is this still a big no-no? How about the pans used to hold the tray'd up fresh cut product, should they be free of old meat debris? and the racks that hold those pans? A manager for the company that is doing these things, presuming they are still not allowed, claims it does not have the payroll to cover such labor needs, such as proper sanitation or over worked managers and associates.