That's actually an old European thing, not an oriental thing. (not that there isn't plenty of fermented stuff eaten in the far east)
Strike that... Go with what she said. Much better to have their heads popped off with a Turkey Guillotine anyway wherever it happens.
After having to go to China for business and seeing the 80 degree open air meat markets (Meat just laying on tabels, no ice, nothing to keep it cool, until someone buys them) I feel fine with letting my deer hang for a day or two in the 45 degree weather before butchering it.
I have been on mission trips all over the world... Sometimes we just have to hope for the best. One village in India had a dog that would lick the plates clean and then they washed them in a 5 gallon bucket afterwards with no soap. I named the dog "Maytag" I know it was more food than the locals had eaten in a week but I just couldn't eat it. I insisted they should feed the villagers with the food and they were glad for the extra portions.
