Welcoming Committee / Silicon Valley raw eater, saying HI
« on: February 25, 2012, 03:36:28 pm »I've eaten raw meat in the last few years, but it wasn't what I considered "ideal". I'd like to jump-start back into raw beef and perhaps raw fish consumption.
Brief background: I've been consuming roughly a half-gallon of raw "grassfed" whole milk a day for several years; I've posted a bit on this before. I've done well on it, other than it being boring and I think my benefits have plateaued. It's expensive, but not nearly as expensive as driving to a market every day to buy very high dollar/lb raw grassfed beef, raw wild fish, or even 1.5 dozen pastured eggs. But, I'd like to add raw meat, perhaps even to the point of replacing the milk entirely. We'll see. I've read Aajonus, WP, etc., but my practice has largely been limited to raw dairy.
If there are any RPD'ers in the Silicon Valley (California) area, I'd love to meet up to see how you manage. At minimum, I'm VERY curious where you source your meat, especially if you get never-frozen grassfed beef.
For those of you, worldwide, who are able to get never-frozen meat, how do you store it without it all becoming "high"? Do you put it in the fridge, hang it, or what? For example, do any here dedicate a fridge to storing raw meat, and, if so, how do you set it up (temp, humidity)?
For the meat you are to eat that day, how do you store it or prepare it? I'm thinking in terms of eating at work, without food prep facilities (unless I brought them along in my car) and without a curtain to shield my coworkers from watching me gnaw on a large Tbone slab. Do you heat the food a little, if so how? Do you pre-cut everything or cut/bite it on the spot? If the latter ... what about cleaning up (raw blood on a plate or face would scare the neighbors)?
I'm asking a lot because I'd prefer not to go shopping every day and because eating at work without a kitchen will be my main challenge. I'm not afraid of bugs but I am a bit concerned about pre-grinding or otherwise cutting up raw meat and then leaving it sit with other things mixed in for a day.
If I were to start with prepping just one raw-beef "box lunch" for work, is there anything simple you'd recommend?
For comparison, I will typically take a bottle of milk out of the fridge the night before and drink it throughout the day. I buy the milk once/week and store it in a regular fridge with everything else. Very convenient.
Thank you for your time,
Monk