I'm curious how this worked out for you, SileIndigo.  I'm looking into this myself, but I haven't found information on what UVA/UVB ratio is ideal.  The highest UVB ratio I've been able to find near me is 10%.

Thanks for the responses.  I get my cuts of beef/suet/marrow in the typical rectangular containers wrapped in plastic, I go through these in 3 or 4 days.   Would you suggest leaving these unopened in the fridge before opening and eating or airing them out in the fridge?

If you have a source for local grass-fed I highly suggest you make use of it. The shipping costs can be significant otherwise and it's always better to support your local farmers and local businesses - and then you can buy small amounts at a time to make sure you like the food before committing to a big box of something.

I definitely will, they do get in local 100% grass fed beef organ meat every week (I just have to act fast when it comes in) and it's reasonably priced so it's a great source.  With that said, I don't know how long I could do a strictly beef diet and sashimi is too expensive to eat constantly, so I'll be making a Slanker's order within the next couple weeks to add lamb/bison.  What do you mean by "mix" daily?

Most RPDers seem to think that grain-finished meat is almost as bad as fully grain-fed meat. There's studies on eatwild.com which seem to bear this out, as I recall(?).

Get the organ-mix from Slanker's like Lex Rooker does. Raw organ-meats have a much higher nutrient-content than raw muscle-meats and contain special extras like coenzyme q10 etc.

Thanks. 

As far as storage, would you suggest keeping the organ meats I order in whatever container/packaging Slanker's ships it to me in and keeping it in a freezer before thawing and eating?  Or a different method?  From what I've read through on the forum there seems to be differing views on this, I'm curious as to your take.