Doing a little research into raw meat. I came across theprimalparent.com and she was talking all about raw meat and it got me to some thinking. Has/does anybody eat raw meat? How do you "prepare" it...whats with the freezing? Do you thaw it then eat? Any greater benefits to it than cooked meat? What does it taste like?! Do you only eat beef? Any and all information is welcome! Thanks!
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My microbiology background always urges me to point out a few things about eating raw meat! I have eaten my steaks blue since I was 6 (I used to cry if my dad "made it bad" by cooking it too much), and sashimi is one of my favourite foods of all time. Don't get me started on steak tartare with a raw egg yolk on top...or carpaccio with some fresh citrus...Okay, back to microbiology. If you want to eat raw fish get SASHIMI GRADE fish or fish that has been flash frozen, not just frozen. My boyfriend is a fisherman, as is his father, grandfather etc, and his boat has participated in many studies on parasites- let me tell you, there are parasites right in the flesh of almost all fish. I don't think we have ever had a fish tested that hasn't had a parasite in it. That is why, though raw fish is a fantastic treat, there is a reason why sashimi grade labeling is strictly labelled and has to follow very specific treatment or the fishermen risk being fined. You can cook fish that has just been frozen very lightly on the outside with the insides essentially raw, because the heat should kill most gut parasites that are dangerous. Same for your shellfish like prawns, shrimp, etc, those guys are pretty abundant with parasites as well. If you are collecting your own shellfish for raw consumption, pay some serious attention to when the red tide is, talk to people in the area so you have a much more accurate idea of when it is, then go pop yourself some raw oysters! For beef- if you want to make tartare or some kind of beef ceviche, DON'T use PREGROUND beef. Rule number one at any restaurant, you have to grind or slice that beef yourself. Ground beef has so much surface area, opportunity for contamination, and such a friendly environment for bacterial growth, it really is the riskiest item to eat raw. Invest in a meat grinder (put the parts in the freezer before hand to get a clean grind) or use a sharp knife and some patience. Enjoy yourself some delicacies! |
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Michelle, here is a forum of folks eating raw Paleo: http://www.rawpaleodietforum.com/ I've eaten ceviche, steak tartare and carpaccio, but that's it. :) |
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I eat raw fish and other seafood. |
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Most cultures have raw meat dishes. I personally try to eat those foods when I get the chance, just because they are so good. Aside from sashimi ( of fish), I have also had BA-sashi ( horse) in Japan,( seared both sides , sliced thin), Yook-gwe in Korea ( or koreatown), which is ice cold beef, ground frozen. In European cuisines, think carpaccio - paper thin slices of beef with a squeeze of lemon and shaved Parmesan, a little arugala...think steak tartar, easy to make, have a flank steak from a very good butcher shop ground fresh, take it home, add chopped purple onion, capers, good quality dry mustard, salt, pepper, serve very cold |
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I have been eating raw meat for years, ground beef, steak, liver (mostly beef some bison). I only season with salt & pepper. It never feels heavy in my stomach, digests easy and as far as taste goes I find it is mild to very little taste. Most of the meat I buy is fresh from a local butcher and I know the farmers that supply him. I do eat meat that has been frozen too. Even my 14 year old son has tried raw ground beef & raw liver (he likes salt & pepper & raw onion mixed in with the ground beef. Don't think I could ever eat store bought meat raw it just tastes weird to me now. |
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I taste all my meats raw when i cut them. Just to get to know how they are supposed to taste fresh. So i know if something isnt as good. I guess we all should eat a bit of raw foods everyday. |
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The great Denise Minger eats a bit of raw meat (including raw organ meats). |
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I was scared of raw meat until I made my own beef jerky, and started picking at it. After which, I love raw! But the problem is that I can't really do raw beef fat, and I love cooked beef fat, so I tend to cook alot of meals. |
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It's supposed to be better by avoiding protein denaturation. I assume this is an issue when you overcook, but is there a benefit when the meat is lightly cooked? As to eating raw beef, taste wise it's fine uncooked but you can only eat the tender parts (most of rump steak, liver...). |
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