Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: havoxxlol on December 25, 2018, 12:32:54 am
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Hi rawpaleodiet crew. Merry Christmas and Happy Holiday!
My wife and I recently found a butcher where we are able to purchase fresh, never frozen muscle and organ meat. We were ecstatic about this as it is something we have been searching for for some time now. Previously we had been purchasing frozen or previously frozen meat from the market.
One thing we have noticed with the fresh, never frozen meat is that mold seems to form very quickly. Where as with the frozen/previously frozen meat mold almost never formed. It is something that my wife is more concerned about than I, but I am looking for some clarity on if this is safe to eat or if we should be cutting off all mold. My thought is that because of the extra bacteria/enzymes in the fresh, never frozen meat, mold will form much faster.
Was curious of your opinions on if this is safe to eat? Should we be cutting the mold off? Any help is appreciated. Thank you! :)
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Hmm. My experience has usually been the opposite, with mold growing quicker on previously frozen meat.
Maybe they've got something else going on that we're not aware of, hard to tell.
I usually just shave mold off the surface when it appears because I find it unappealing. Haven't had any issues and wouldn't worry about it, personally.
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Can you share a picture?
Probably is not mold or probably your meat has been in a very humid place. I haven't had your situation. What I do is to dry the surfsce as fast as possible. I have had 1 moth meat on the fridge as just pea-size mold appeared.
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Can you share a picture?
Probably is not mold or probably your meat has been in a very humid place. I haven't had your situation. What I do is to dry the surfsce as fast as possible. I have had 1 moth meat on the fridge as just pea-size mold appeared.
I attached 2 pictures of mold growing in 2 different jars with liver in them. Pretty funky looking, but I've recently had some meat with a bit of mold on it and haven't had any problems, felt good in fact. I'll most likely just remove the moldy pieces and consume the rest.
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A jar is a good ambient for mold to form. If you don't want mold, better hang your meat or put it in a rack.
My theory is that your butcher is giving you fresh meat that has been on a place where meat is aging and hanging. Those places are already inoculated with all kinds of fungi which loves meat. So, when you put your meat in a jar, the mold grows quickly.
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What hadezb said.
Also,
https://www.youtube.com/watch?v=xxvszzgYRjU
(sorry I couldn't find a version with better sound volume)
Molds and bacteria become particularly dangerous when they've grown in a toxic environment
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My frozen meat never gets moldy. Meat dries up in the process of freezing and when I take it out the surface is very dry like jerky. It can stay like this in the refrigerator and never gets moldy.