I don't know if any of you guys have heard of bone tint,I had a box of spainish vac pack b/less shins in this week and it seems that most of them have a strange smell.
I know this would be down to the carcase not cooling down quickly enough before cutting and packing, hence the smell.
I wont sell this as it's basicaly crap and will have to send it back to the suppiler.
Do you come across this at all or are the quality control people better at spotting this?
The last butcher I worked for killed his own cattle every summer there was at least one carcase that had to be burnt due to this bacteria a waste of good meat that wasn't looked after properly.
One of the things I've noticed is that any small pokes, scrapes, and cuts from chine bones (especially) fester and take more than a few days to heal. Nasty little buggers! The older fellas here agree.
If you get bone-taint just run that portion of bone through the band-saw and get rid of it. I had to do this to a bunch of T-bones recently.
