I saw a bit on tv about “drop” or “dropper” cattle. I was amazed at what the industry is allowed to sell as food for human consumption. And what they are allowed to feed to cattle. I like to think of cattle as out in the pasture, munching clover, all healthy and happy like the cows in those dairy commercials.
I grew up around cattle, so don’t jump to any conclusions. 
A quick search turned up my stomach, I mean, this story that sounds similar to the one I mention above about “downer” beef.
So if I were the OP, I’d probably cook that beef real well.
Above I said “drop” beef when I should have said “downer”.
A drop calf is, IIRC, a calf born of a dairy cow bred soley to enhance her milk production. These calves used to be a cheap source for individuals who wanted to raise their own beef.
I think they now do it with drugs. Enhance milk production, that is.
Worcestershire sauce is about 1/4 vinegar. It’ll preserve just about anything