I had read that when kosher meat slabs are delivered in a refrigerated truck, say, across the U.S., the meat must be hosed down every 2-3 days (I don't recall the exact time period) to prevent the blood from congealing.
Let's say this wasn't done. Is the meat considered "permanently" non-kosher and it cannot be used by Jews? Or can it still be made kosher in some way?
Are there different rules on this regarding meat vs. fowl / poultry? (perhaps, birds have a different time-frame for congealing than beef)?