I know the preference is to make high meat from fresh, but I have only frozen heart at present. I have never seen convincing evidence there is any material difference other than negligible/minor cell membrane disruption. Any This will be my first high meat attempt. Any concerns?

I noticed closing in on a week that the beef suet I have starts to have a pleasant cheesy aroma and taste improves. This is just a regular fridge at 4c, not a dry aging setup. How long could I "age" this for until it starts to go "bad"?

I wonder how the mold could be beneficial. Outside of specifically cultured molds that don't cause issues like the spores that are not mycotoxins used in some cheeses like gorgonzola, I'm not quite there on being comfortable that the mold that develops on high meat I curate would not be systemically harmful in someway as most molds are.

I can see the beneficial bacteria in the slime of the high meat being helpful, and obviously the tenderized meat itself.

Hey Van,

I actually was grinding my own meat for that very reason. I still found ground meat sat heavy in my stomach. I eat as you describe now in slices of a block!

I shall keep this thread posted, and hope that others with experience may chime in with their thoughts as well! Thanks Van.

This excerpt attached from a book entitled "Enzyme Nutrition" makes me wonder if the challenges I have maintaining weight while eating raw would be addressed only if I consume aged and or aged/high meat. In a previous thread I indicated some histamine like reactions I am having with aged meats.

In this thread, I am keen to explore the idea that the consumption of "pre-digested" meat via aging may reduce the burden on the person eating to use his own enzymes/energy to assimilate the food. In people who have a hard time gaining weight, this could be of benefit. I am merely speculating here.

I gained 15lbs eating a cook zero carb diet, which was generally good weight, mostly muscle but some fat too. When I switched to raw for further health optimization, I lost the 15lbs I gained over a period of a few months. I feel better in terms of my chronic health issues I am managing, but my strength is down (around 10% in the gym) and I would like to be a few pounds heavier. My BMI now sits around 20.5.

So, with reference to the dogs in this excerpt, who lose weight on fresh meat but are able to purportedly gain weight on aged/high meat, do you think it applies to humans equally? I am reluctant to even contemplate high meat until I can digest long aged meat without issue. My next question would be do you think the benefits largely come from the "aged" component (the enzymes in the meat breaking down the tissue) and sparing the human body that work, as opposed to the biome impacts of fermented (high) meat?

Raw carnivore is nutritionally complete. Your requirements for vitamin C are satisfied even without sweetbreads as long as you have a variety of organs.

You should abstain from salt and any added minerals. The amount of salt required is closely related to carbohydrate consumption. Because absorption of glucose requires sodium, which enterocytes can only obtain from the lumen of the intestine. If you eat a lot of carbohydrates, you need salt. If you do not eat carbohydrates, you have enough salt in the blood of raw meat. If you are cooking meat, you must add salt.

I follow raw carnivore PKD. 80% fat by ratios. Too much protein even raw will make you sluggish.

Thanks Sabretooth. I will be there in November and have made arrangements to buy, will let you know how it is!

Having been nearly raw only since January, I have been exclusively raw now for 4 months.

As with when I ate aged cooked meats, when I eat aged raw meat, I tend to be mildly itchy in a few areas (neck, mid section) overnight. I don't notice any itchiness at time of consumption or in waking hours after eating. This only happens when I eat meat that has been aged for a few weeks. It's frustrating as I very much want to try very long aged meat. I also sometimes notice it with marrow that is 2 weeks aged.

When I eat lamb or beef that is less than a week old, I have no issues at all!

I understand the folks at PaleoMedicina in Hungary would theorize I have a leaky gut that needs to heal as it is permitting for particles into my bloodstream, perhaps causing this reaction. I have been eating only animal foods for over a year, and this is still an issue.

Does anyone here have any insights?

What about the Jojoba marrow bone made it the best ever? Do you still travel to buy this beef? I am visiting Arizona and planning to buy some of this beef as well, curious how you feel about it now?

Interesting anecdotes. I don't use smoothies as my view is they effectively process the food / predigest in a way that makes assimilation more rapid, and less optimal. And yes, when I ate cooked food, I enjoyed sweetbreads. But I seemed to have lost the ability/interest to consume cooked!

I used to eat tripe, until it was pointed out to me unless you get the untreated variety, which is not legal to buy you would need to slaughter your own animal, the muscle its effectively bleached/sterilized - so I avoid it too!

Surfsteve, any more insights gleaned from your offal cycling?