[rawfeeding] Thawing meat

There have been a lot of posts about refreezing. Now
I have a question about thawing. I get meats in 40 to
60 lb boxes. It is very, very hard frozen. I have no
room to thaw it in the fridge. It take about 3 days
at room temp to thaw. (I usually try to time it to
buy on a Wednesday and let it thaw until Saturday so I
have the weekend to cut and parcel it for the
freezer). By letting it thaw completely at room temp,
am I inviting a dangerous amount of bacteria?

Dianne M.

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