[Steve Van Doorn]

said, "can’t the beef still be salvaged for human consumption? "

No. even if the animals died of natural causes (not poisoned.)
You must keep the animal in refrigerator level temperatures I think around 50 deg F while butchering it. Cattlemen that butcher their own beef learned to process the animal when it's cool.

By the look of the pictures they didn't keep an eye on their animals as they would've died one at a time. They likely where out in the sun all day. May not be good for dog food.

[LittleLinda]

Thanks to each of you for your great explanations. I guessed it might be something like that. Since I prefer my steaks medium rare, I’m happy there are such rules since I’m eating them closer to raw than some, though maybe not for awhile now after those images have been planted in my mind.

[Cletus.D.Yokel]

And, blood should be drained as soon after death as possible.
Because of the high oxygen content of blood, it begins decay almost immediately.