So I was getting ready to throw some rib steaks in the MES later today. Company's coming for supper--friends and their 2 young kids.
I was seasoning them up and everything was looking good until I got to this one. I'm not just sure how it got past the meat inspectors and it really has me concerned about the safety of serving it to guests.
What do you think?? Would you risk it??
Gary
I was seasoning them up and everything was looking good until I got to this one. I'm not just sure how it got past the meat inspectors and it really has me concerned about the safety of serving it to guests.
What do you think?? Would you risk it??
Gary
