Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: kurite on January 23, 2010, 03:06:23 pm
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The only organ meat i can get is raw chicken liver and its grain fed, non organic. So where is everyone else getting theirs? Can i go to whole foods and ask for it special or something?
thanks
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In my country, organs are sold openly in every wet market everyday.
Filipinos eat a lot of cooked organ meat and blood whether at home or in food stalls.
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In the UK one can get raw organ-meats from farmers' markets but they rarely display organ-meats so one usually has to pre-order. In the US, you'll just have to contact grassfed farms like Slanker's in order to get raw organs.
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You guys don't have organs in your supermarkets? here in Quebec we have kidney, brains, tongue, heart. I've never seen pancreas, i wonder why.
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I've never seen brains for sale - where do you get that?
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You guys don't have organs in your supermarkets? here in Quebec we have kidney, brains, tongue, heart. I've never seen pancreas, i wonder why.
They sell quite a variety of organs/offal in US supermarkets (liver, tongue, heart, tripe) but the stuff's invariably grainfed.
Even my local grassfed supplier doesn't get the organs in with the meat as there's such a small market for it (although I keep asking them to do so maybe eventually I'll get them to). Like most of the others when I crave grassfed organs I need to place an order with Slankers.
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here in Quebec we have kidney, brains, tongue, heart. I've never seen pancreas, i wonder why.
You have brain? You are so lucky.
I've gotten lamb and goat heart, kidneys and livers from WF. I've gotten chicken and calves livers there too, but the chicken livers' source may be dubious, as the calves. The others are more local and definitely pasture fed. There are beef livers there too, but they don't say grassfed and I haven't tried them. I've tried beef tongue from there, but the meat was too tough.
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Like most of the others when I crave grassfed organs I need to place an order with Slankers.
Do you get the whole organ(s) or the pet food ground mix of organs? I wish they had a human grade ground blend like they do for pets, that is a less daunting way to start with organs to me.
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Do you get the whole organ(s) or the pet food ground mix of organs? I wish they had a human grade ground blend like they do for pets, that is a less daunting way to start with organs to me.
I get the full organs.
I've ordered liver, heart, tongue, kidney, and spleen. Some are tastier and easier to eat. Some less so. I have yet to get the fries (testicles) that Slankers lists on their site but really want to give them a shot and see how they are.
I've been craving liver pretty heavily for the last month but each time I call Slankers up they're out of beef liver. I'm going to call Monday though and get whatever liver they have because I obviously need something in it right now.
As I mentioned before Ioanna you should really dry them out a bit if you're having an issue with the raw & wet whole organ aspect. Even just a day uncovered in the fridge completely changes the texture and makes it a ton easier to work into the organs. Cut it up and let it dry out some even.
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good idea! is there an organ that is the least strong in flavor that might be better to start with?
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Heart or tongue.
The heart has a unique flavor to it and is a bit tougher/firmer than muscle meat but is the closest to what you eat now.
Tongue takes some prep work and is fairly fatty but doesn't have too much of a different flavor.
Liver, kidneys, and spleen will all have strong flavors with liver being the most agreeable IMO. Liver is tasty semi-dried or fully dried (I know it's all in the head but I get a chocolate undertone when I eat it). I avoid kidneys and spleens, especially spleens, as they taste disgusting to me. If at some point I crave one I'll buy some but until that point I don't care to eat them again.
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Aisan markets are great, too. I love getting my raw ground beef at the Korean H-Mart, and they have every organ I could imagine. I haven't been eating any, but if I were, I would trust that source over a typical supermarket.
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thanks dan! i'll work on it :)
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I generally don't eat fresh organ. I prefer to let them dry in the fridge or outside.
Heart is the easiest to start, liver and brain (lamb) are my favourites.
I don't like yet kidney and tongue, but I often buy and eat a bit of them in order to accustom my palate to the taste (and to train my body to manufacture the required enzymes). I know one day I will like them!
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My local supermarkets have grainfed organs and my local healthfood markets have pasture-fed organs, some are partly grainfed, but there are also grassfed.
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Okay when you guys say you are eating all of these organs whole do you mean raw to?
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Okay when you guys say you are eating all of these organs whole do you mean raw to?
I eat them only raw. Meat is toxic cooked. Everything is toxic cooked. Organs are even more toxic cooked. Don't freeze them either. Best is raw.
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good idea! is there an organ that is the least strong in flavor that might be better to start with?
The book Nourishing Traditions by Sally Fallon states that calf 'sweetbreads'(part of the thymus gland apparently) are the mildest tasting organ. I cannot confirm this with experience since I have never seen them available for sale. I find heart to be palatable, though a bit denser than other muscle meat. The fat around organs or 'suet' is good and more nutritious than regular muscle fat I believe.
liver has a very strong flavor to me... I did the dessicated tablets for awhile and have frozen it in small pieces to swallow before. I am still trying to acquire the taste.
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good idea! is there an organ that is the least strong in flavor that might be better to start with?
How about the skin?
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Out of curiosity, would a diet of nothing but organs work? Has anyone ever tried? You can get plenty of fat from tongues and brains. I've been eating 50-60% organs in the last week, i have an infatuation with organs.
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Out of curiosity, would a diet of nothing but organs work? Has anyone ever tried? You can get plenty of fat from tongues and brains. I've been eating 50-60% organs in the last week, i have an infatuation with organs.
just be careful with liver. you have to have limit to eat liver, otherwise that could cause you the toxicity. tongues and brains are full of fats, and you can eat them alone if you can.
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Out of curiosity, would a diet of nothing but organs work? Has anyone ever tried? You can get plenty of fat from tongues and brains. I've been eating 50-60% organs in the last week, i have an infatuation with organs.
In some days I eat nothing but organs, but it definitely wouldn't be natural to eat this way forever.
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I just got out of hospital from doing a liver cleanse by eating local organic calf's livers. I had extreme fever, vomiting, fatigue and had to take some pain killer and steriods to overcome the sharp stabbing pain my lower abdomen.
What do you peeps think it was? Was it a good cleanse or geniune food poisoning? AV got me to eat mono livers and heaps of raw cream to help overcome my liver condition. I just feel the worst ever now.!! :'(
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I just got out of hospital from doing a liver cleanse by eating local organic calf's livers. I had extreme fever, vomiting, fatigue and had to take some pain killer and steriods to overcome the sharp stabbing pain my lower abdomen.
What do you peeps think it was? Was it a good cleanse or geniune food poisoning? AV got me to eat mono livers and heaps of raw cream to help overcome my liver condition. I just feel the worst ever now.!! :'(
How did AV "get" you to do that? He says cream is hard to digest. That's not something he would recommend for your liver. And for pain? He doesn't prescribe steroids or pain killer. You must have gotten to do these things through an impostor. Are you from that crazy website we were featured on recently?
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I just got out of hospital from doing a liver cleanse by eating local organic calf's livers. I had extreme fever, vomiting, fatigue and had to take some pain killer and steriods to overcome the sharp stabbing pain my lower abdomen.
What do you peeps think it was? Was it a good cleanse or geniune food poisoning? AV got me to eat mono livers and heaps of raw cream to help overcome my liver condition. I just feel the worst ever now.!! :'(
Trolling needs to be more subtle than this, or else we'll notice you immediately and ban you. Of course, if you troll subtly enough to not get caught, you'll pretty much be saying the exact same things that many of us do...
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nah, this person is way to "knowledgeable" about AV, paleo or whatever to be a transport from somethingawful.com
its great to have proof how utterly ignorant and vindictive of fellow humans simple dietary deficiencies/philosophies can cause. here on such a specific minded forum, we might loose track of that.
only someone with a truly unbalanced brain would find this to be a productive strategy for their cause or even personal enjoyment. Seems like a fine strategy for general morons, but for someone one the other end priding themselves on their health its really sad.
funny how this email also turns up on the GITMR forum with controversial posts spoofing the benefits of processed vegan food and chocolate avocados.
pure hate for everyone
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funny how this email also turns up on the GITMR forum with controversial posts about the benefits of processed vegan food and chocolate avocados.
You mean him? http://www.myspace.com/thenaughtyvegan (http://www.myspace.com/thenaughtyvegan)
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You mean him? http://www.myspace.com/thenaughtyvegan (http://www.myspace.com/thenaughtyvegan)
Really? This is what that guy comes up with as a way to amuse himself? I'm disgusted.
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I really suspect someone else based on the arguments/speak, but I guess that IS the name listed in the email. "Avocado" and "Jeff" are both (unconfirmed) aliases of DR on GITMR. "Avocado" always in the same mocking/sarcastic/hyperbolic manner talks about all the benefits of eating junk vegan food - to spoof the David Wolfe types or just conventional vegans which arn't extreme enough I suppose. But perhaps "Jeff" IS just this Keebler Elf guy.
Here is some of his beautiful poetry:
"Every seed bearing plant shall be our food.
To think otherwise is more than just rude!
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Mother Earth is dying. It’s just not right!
She needs our help. We have to fight!
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A plant-based diet is what we should eat.
The flesh-eating lifestyle is now obsolete."
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... "Avocado" and "Jeff" are both (unconfirmed) aliases of DR on GITMR. "Avocado" always in the same mocking/sarcastic/hyperbolic manner talks about all the benefits of eating junk vegan food - to spoof the David Wolfe types or just conventional vegans which arn't extreme enough I suppose. But perhaps "Jeff" IS just this Keebler Elf guy.
They're all Keebler elf guys. I was one too. People used to call me an elf when I was vegan. I didn't know why they called me that. I'm called better things now. I didn't like being called an elf
While we're on the topic of organs, I just ate a high lamb heart (out of a little Ball® jar) that I bought at WF last week.
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"Avocado" and "Jeff" are both (unconfirmed) aliases of DR on GITMR.
Can moderators see IP adresses? Durianrider lives in Thailand.
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... Durianrider lives in Thailand.
durianriders flies around a lot. Everyone knows he flies in airplanes excessively. He may be in Thailand right now. Nice knowing where he lives (I guess). He's the kind who goes around eating the spiritual heart out of others. What do you think of heart meat? I bet horse heart is really sweet tasting. Oh, your avatar looks kind of like an elf. It's cute though. I personally didn't want to be thought of as one in any way, maybe because I was too much of one in a way.
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I don't get the Elf thing, what does it mean to be called an Elf on GITMR?
Ox hearts have the most interesting texture, it kinda reminds me of rare cooked roast beef. It might be my favorite organ but tongues and brains rock too. I still haven't had kidneys, a friend of mine told me it tastes like urine so I'm in no hurry to try it, is that true?
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I don't get the Elf thing, what does it mean to be called an Elf on GITMR?
Ox hearts have the most interesting texture, it kinda reminds me of rare cooked roast beef. It might be my favorite organ but tongues and brains rock too. I still haven't had kidneys, a friend of mine told me it tastes like urine so I'm in no hurry to try it, is that true?
The elfin look is in ;)
I like all the brains I've tried so far. Hearts are ok, a little low in fat for me. I like bison tongue, but only plain. Kidneys are good only if they're fresh. Otherwise they DO taste like strong urine smells. It's true. You have to get them locally to make sure they're freshest, FME.
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it means physically looking like an elf.
I only referenced GITMR because there was someone there doing exactly the same thing but making fun of conventional and "high fat" gourmet vegans as 811 types also seem to disfunctionally get too much enjoyment bashing on...if they run out of clever ways to bash RAF eaters. The same kind of character saying things like "why eat all that juicy fruit, I just eat boxes of pasta to gain weight" or whatever transparent crap.
The link posted was of a Keebler Elf looking chef, who seems to also write anti-meat poetry, but I highly suspect he'd be trashing gourmet vegans on GITMR, or making the same inverse statements about hydration/ digestion/being thin/fat etc.. here which clearly have a 811 perspective.
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back on the subject of organs, I have a question
I've always assumed that there are no real year-round grass-fed farms in my area, but it turns out there are a few using hay and other grass products and such in the winter.
I'm assuming that getting meat at the store that has a (official) listed shelf life of a few days, is drastically different than picking up meat or organs on site.
For those picking up meats and organs from farms, how long do these last refrigerated? ideally if the relationship works I would still only like to make 2 trips a month or so and definitely not more than once a week.
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For those picking up meats and organs from farms, how long do these last refrigerated? ideally if the relationship works I would still only like to make 2 trips a month or so and definitely not more than once a week.
Forever, as long as you can tolerate the "highness" of the meat at that stage. Real meat doesn't go bad, it just breaks down.
I buy my meat once every two weeks and cut meat off the primal cut for all meals until I get to the next pickup day. I had about a pound left over from the previous batch when I picked up my meat last time. It was too tacky to cut it safely (and I don't have a grinder yet) so I tossed it but I'd have cut it up and thrown it in a jar to culture further if I could have.
Organs would be the same way except I'd use up tongues or brains quicker because the fat doesn't age as well.
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Thanks
I personally have assumed high meat was more than just letting something age, that it involed some controls of exposure to oxygen and such.
do you keep everything in the plastic packaging ( you are doing mostly delivery right?) or do you transport to jars and things? are you leaving meat exposed in the fridge? or outside the fridge? Which organs would you then lats longer, more carbs like liver? also would this rule also apply to fats like suet?
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Thanks
I personally have assumed high meat was more than just letting something age, that it involed some controls of exposure to oxygen and such.
do you keep everything in the plastic packaging ( you are doing mostly delivery right?) or do you transport to jars and things? are you leaving meat exposed in the fridge? or outside the fridge? Which organs would you then lats longer, more carbs like liver? also would this rule also apply to fats like suet?
The only real control is making sure you air it out every once in a while. It's one of the simplest things you can make.
I buy my meat from a market ~45 minutes away. They get delivery of a single grassfed steer once every other week and I pick up my chuck primal cut (the full shoulder blade) a day after delivery.
I pick up it up in a large heavy gauge plastic bag they give it to me in. I then transfer it to a large (the largest container they had at the store) plastic Tupperware container. I'd love to use something less reactive, like glass, but it's a ton of meat and I don't have anything else that big.
I'm opening the container each morning before work and evening when I get home to cut my meal of so just flip it then to make sure it airs out good.
I've left the meat out on the counter free to the air before and it worked nicely but gets too smelly for eating in my office. I've also left it open to the air in the fridge but since I share a fridge with my wife, and she eats other things, it can pick up smells and flavors I'm not fond of this way.
When I purposely make high meat it's always in a simple glass mason jar. Just make sure the throat of the jar is big enough to get your hand in or you might need to toss the jar rather than wash it when done. I guess you could reuse it but since I always had multiple jars going at once I never did.
Organs change pretty quickly no matter what organ they are. Maybe it's the higher nutrient content? Liver will last you about a week before you start to notice some changes.
I don't age fat nor do I think it's a good thing. Every time I eat fat that's been sitting for more than a week it's got a deterrent note to the taste. This is enough to keep me from eating it. I keep my fat in the freezer and take it out as need be. I prefer my suet semi-frozen anyways so this works well for me. :)