Someone help me out, please.
I don't quite get the excitement about sterilizing butchering instruments. I know that sterilizing between animals is something that certainly should be done to keep from contaminating the next animal. But if the animal you are processing has CWD or for that
matter any other possible contageon, that will not keep you safe when the meat is consumed. From what I read, the CWD prion resides in the nervous tissue, brain, nerves, lymph nodes and glands, and therefore the reccommendation is to bone out the meat and not get into the spine or skull. Of course, there are nerves, nodes and glands in the muscle tissue. I have always boned out my animal and removed the large glands behind the front shoulder and in the hams. I just don't like the thought of them being in my hamburger or whatever.
My confusion:
Even if you sterilized your butcher knife each time you made a cut, won't you still possibly have the CWD in the muscle in the form of small nerves and nodes? To me the answer is ta treatment for the processed meat that
tdestroys the prion. I know-sounds far fetched.
Sorry for the rambling. Perhaps I'm not the only one wondering about this. I really hope I'm just worrying about nothing!!
Don