Still, I would like to eat my meat with as little proliferation of micro-organisms as possible. I am not yet convinced by the benefits of "high meat".
I guess at this point I would ask WHY you would want food with as few micro-organisms as possible. What makes you believe that this is bad or unnatural?
Also, in paleolithic times the entire animal would normally be eaten almost immediately after it was hunted. Even if raw meat was eaten after several days in the paleolithic era, after freezing the cellular structure of meat is completely damaged by the expanding ice crystals, so decay of frozen raw meat should happen much faster than fresh raw meat.
What makes you believe that the food our ancestors consumed was always freshly hunted, and that we were not scanvengers and opportunists eating whatever came our way in whatever state of rot and decay it was found.
I would prefer scientific arguments over anecdotal evidence ("I eat refrozen meat all the time and nothing bad ever happened"), but if the latter is all you have that would also be useful.
I find the whole premis absurd.
You want "scientific" evidence. I can give you lots of "scientific" studies that state that carbohydrates are the proper foundation for human health, yet that emperical evidence that you seem to find less convincing shows that people who eat a carbohydrate based diet have the poorest general health, the most degenerative diseases, and shortest lifespans in the world. What makes you believe that "scientific" evidence related to the freezing of meat is any more reliable.
You worry about freezing and thawing as a veritable hot bed of cellular destruction and bacterial activity which you want to avoid, yet most meat his hung and "aged" for days or weeks before being packaged and sold so that enzyme and bacterial action will soften the tissue and make it more tender. You pay a substantial premium for aged steaks in some of the classiest restruants in the world.
Almost all bacteria are on the surface and then work their way toward the middle. There is very little in the way of bacteria in the center of the meat. If you really want a load of bacteria then eat ground meat - fresh or frozen - it's loaded with bacteria. By grinding it we've created lots of surface area for the bacteria to multiply and thrive.
Most of us have little problem eating ground meat yet become concerned that freezing will some how degrade the food because of the "ruptured" cells. Grinding, chewing, aging, enzyme breakdown (which starts the moment the animal dies), all cause massive cellular destruction. In deed, tissue breakdown is the whole point when something dies. I have no access to "freshly killed" meat that I can eat while it's still warm. Everything I can purchase, "fresh" or frozen, was killed days, weeks, or months ago and is well into the process of decay regardless of the method of storage. Bacteria may be slowed down by freezing but they do not stop multiplying. Some may disagree, but to me freezing is a trivial concern.
To avoid bacteria is to avoid life. Bacteria are everywhere, and for the most part we have a beneficial symbiotic relationship with them. Take away bacteria and our health suffers significantly. Just look at the huge market in pro-biotics. One of the best things you can do for your health is throw away the Lysol, Clorox, and other modern "antibacterial" nonsense. By the way, if you're worried about decay and bacteria you better not eat any cultured milk products (yogurt, kiefer, butter milk, sour milk, cheese of any kind), or fermented foods (wine, beer, pickles, cabbage, peppers, salsa, and a host of others).
Our ancestors ate most of their meat in some state of decay. And no matter how "fresh" the kill, they ate their food off the ground using dirty rocks and sticks as their plates and cutlery. You and I are here which is a testament to the fact that we humans are robust enough to handle this "filthy" environment and indeed thrive in it. It is modern advertising, in their attempt to sell us products that we don't need and are actually destructive to us and our environment, that has given us "germ phobia".
I certainly believe in bacteria and viruses and know that they are the cause of some deadly diseases. What I've come to understand is that often it is the modern processing (canning, the feeding of grain to grass eaters, etc) that create the environment for the nasties to thrive and multiply. The every day bacteria that cause the normal decay and breakdown of dead tissue either has little effect on our health, or more often than not, are beneficial.
I was tickled when I saw AV on television on some Doctor's show. He was championing eating meat, eggs, and other foods raw. The doctors on the show reeled in horror and cautioned the audience about the evils of salmonella and other nasty bugs, and that anyone following AV's example could be risking their lives. What the doctors failed to mention was that the most recent outbreak of salmonella was in peanut butter, the one before that was spinach, the one before that was strawberries. The only E-Coli outbreaks have come from grain fed animals, most of whom where given massive doses of antibiotics in effort to control an artificially created pathogen from our modern feed lot processing.
I think I'll stick with my rotting and decaying raw grass-fed meat thank you very much.....
Food for thought,