meh, that's what i thought too but i handled it as cleanly as i could and i figure worst case i get gastro for a day but i am dubious about that anyway, when you consider that they seal up cuts in tallow and sit them in room temperature for a month as part of a common type of aging process for steaks... and i think of what was depicted in the game The Ghost of Tsushima with the mongols hanging slabs of meat around in their tent in warm temperate conditions of a japanese island in summertime

there's a lot of fud around beef, i'm just gonna take my chances since i'm roasting this stuff over charcoal anyway... at minimum there will be some good char in it that will counteract some of the problem, if i do get sick i'll just cook the rest well done 

 and, oh yeah... this beef has pretty good marbling... it's not wagyu level but better than anything i've seen on this island to date