&quot;Yes, beef lovers (me included), it rots!&quot;<p>If you think this is bad, you need to spend a lot more time learning about the incredible diverse array of things that humans ingest without any apparent problem. We eat <i>lots</i> of things that can be characterized as having &quot;rotted&quot;: Cheese, beer, wine, which is then <i>double</i>-&quot;rotted&quot; into vinegar, in fact fermentation opens a whole door of its own. Plus with all the recent discoveries about the importance of gut bacteria, arguably half our digestive process could be called &quot;rotting&quot; the food.<p>Interestingly, in many cases the &quot;rotted&quot; foods are better for us than the raw. Among our many adaptations that allow us to carry around our enormous brains is the fact that we&#x27;ve offloaded non-trivial portions of our digestive systems to exterior systems via cooking and deliberate food treatments like fermentations. Eating carefully &quot;rotted&quot; food is arguably intrinsic to our species now.