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Messages - tropoman

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Personals / Re: Hawaii
« on: July 25, 2014, 08:28:19 am »
this is probably too late for you, but others may benefit. i live in honokaa on
the big island. we have the best local grass-fed meat store, and it's cheap
($3 a pound). if you get to honokaa, ask for the meat store, or contact me

Personals / Re: RAFers Across the World!
« on: November 13, 2013, 08:42:01 am »

big island, hawaii

staple - raw grass-fed local beef / fat
travel food -  dehydrated beef / rendered fat  / dehydrated coconut
plant staples - gathered raw coconut / avocado

General Discussion / Re: SUET shelf life rancidity
« on: September 28, 2012, 09:05:14 am »
suet is raw fat from the kidney area. it is a 'hard' fat, meaning it is
more saturated than muscle fat. it contains some water and non-fat
bits of animal. that's why it will spoil in time. when rendered, it is called
tallow. rendering removes water / animal bits, leaving only pure fat.
if sealed airtight, tallow will keep for years at room temperature. remember
 that suet is raw, tallow is cooked. eating tallow without warming it up
is gross. it's like trying to chew creamy bubble-gum, and it cakes on your teeth
( melting point of tallow is way above body temperature ).
better to cut suet ( or muscle fat )  into VERY small pieces, and mix with raw meat.
good way to up your fat % on very low carb diets if the meat you get
 doesn't have enough fat. i've read that muscle fat has better nutritional profile.

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