>Smell your meat if it is bad the smell will be bad and sharp. I know at
>least one person who eats meat that has turned green with little things
>crawling in it. This is not what I mean by bad. Some people sear their
>meats but I do not feel that this is necessary and still prefer my meat
>unheated.

Aren't some of the crawling things actually good for you, like good
bacteria? How long do they age it to get it that way? Is that what is meant
by "high" meat??