Use the 40/140 rule: Keep foods colder than 40 degrees, or heated to over 140 degrees. This will help to prevent food-borne illnesses.
below 5 degrees Celsius
The law requires chilled, high-risk foods to be stored at a temperature of less than 8°C
That is a false statement, if you define High Risk foods as being highly perishable and potentially hazardous. Perishable and hazardous foods should be left at room temperature for no more than 2 hours.
If you have a high temperature, you should not be doing this sort of work. If the cow had a high temperature and was ill then the meat will be infected and should not be eaten - so no you should not butcher it.
Fat foods
Tastiness.
Foods high in fat or greasy foods are the foods you want to avoid the most. They contain high amounts of cholesterol normally and should be avoided at all cost.
Some foods need high temperature to cook, but with others it will burn it black and sometimes catch on fire.
High temperatures kill the most bacteria. These temperatures should be at least 160 degrees Fahrenheit in foods like many meats.
You should avoid organ meats, egg yolks, and butter if you have high cholesterol. Any high-fat foods are also ones that should no longer be included in your diet.
You should avoid high calorie foods because they will make you gain weight. You should avoid acidic foods because they will give you indigestion.
Whole Foods, and Trader Joe's are two examples of stores that sell high quality foods, at reasonable prices. They specialize in organic foods, and try to stay away from the processed foods. Their produce is exceptional quality.
You should definetly avoid foods high in fat(of course) but also high in carbohydrates. They give you a bubble butt.