The idea was that the Inuit got botulinism from storing raw meats underground for too long. I myself find that I cannot get a real effect from just 1 marble-sized portion of high-meat, so I always eat at least a cubic inch of raw high-meat, and often even whole platefuls of the stuff. I do not agree with Aajonus on this issue. As regards the main question, I have often left raw meats in vacuum-packed plastic in the fridge for several days(up to 5) before they went bad(generally after 7 days they turned toxic in taste and I avoided them thereafter. Outside the fridge, I have left raw meats buried underground in a hot Mediterranean summer for 2-3 days at a time without issue, but I always used reasonably large plastic boxes which had 50% of the contents of the box consisting of air. Basically, if there's plenty of air with the high-meat and the temperature isn't too hot, it's not the end of the world, imo, leave high-meat out for a few days.