Vent: Lost 3 whole primals to a bad thermometer last Tuesday

Had a guy bring in two hogs for a whole-animal breakdown and I was rushing because we were already behind from a big Friday order. My old dial thermometer was reading 8 degrees off and I didn't catch it until I saw the color on the first loin come out grey right at the bone. Ended up tossing about $340 worth of meat and the customer was cool about it but I felt sick. Now I keep two probed thermometers in the cooler plus the old dial just for a backup read. Any of you run into a therm that drifts like that, and do you just retire it or try to recalibrate?

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