If it hasn’t been properly refrigerated I wouldn’t eat it

The test I have in mind says:

1. if it looks good, smell it
2. if it smells good taste it
3. if it tastes good, eat it

Yeah for raw meat, don't taste it obv, but if one arrives at that point it's the chances are that it is good to be cooked. I say chances due to the following:

It is important to cook it immediately and cook it well. Definitely not put it in the fridge again as long as it raw. There are some sort of bad for humans bacteria (or something) that can get developed in raw meat by the process: in the fridge - out of - in again - out. I don't remember how bad tho. I think this needs some more research.

Edit: Found this!! How to Know if Meat Is Bad (& How to Prevent Spoilage | wikiHow )

My food manager safety cert is too strong inside my head and is just "chain of trust broken! no way of knowing of 4 hours have passed since refrigeration! flee flee!"

Safer to dive meat in winter than in summer, imo

avoid if warm or defrosted, or with funky colour.