Strychnine toxicity is not very common in cattle, but when it occurs all visceral organs and tissues have the toxic dose (the kidney, liver and blood have higher concentrations) 48 hours after poisoning. Since the residues of this poison is virtually in all tissues/organ, I strongly oppose the consumption of such meat.

Thank you.

You are always welcome.

You also understand that from public health point of view, only wholesome meat and animal products are edible. So in the first place you mentioned animals dying of strychnine toxicity. I don't think it is safe to pass through the food chain. Why then do we conduct antemortem examinations pre slaughter at abattoirs. We should not encourage that from a public health of view.

Strychnine can be fatal to humans  and can occur by inhalation, swallowing or absorption through eyes or mouth.

The biological half-life of strychnine is around 10 hrs. This half-life suggests that normal hepatic function can metabolise strychnine. so unless the cattle was able to metabolise this compound before death, the red flag is up.

Another, point is that, if the residual strychnine in the tissues of cattle are not so high, a person with good liver function can metabolise this little concentration allbeit with some discomfort. 

Hope this makes little sense