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nogo, in Washington state it was 45f or was when I was still a cook.
Ideally we have 4 hours to bring meat into the safe zone.
Field conditions aren't ideal. On the good side we are talking about relatively large hunks of meat still covered in epimysium. that helps keep bacteria from getting to the muscle itself.
The greatest danger is in the parts where we cut through the protective membrane.
I agree with rinsing the meat off before bagging and putting it on ice. I'd add that a vinegar solution would be a better idea as the acid content will slow the development of bacteria.
Another good idea is to bring some latex gloves. There are probably more bad bacteria on our hands than on the ground.
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