Way to go!! I bet you felt like a million bucks in that moment. Taking down a large animal with a clean kill shot with a bow is an impressive accomplishment. I've had the fortune of being given some elk meat from out West by a hunter friend, and it did taste very sage-y. Probably from chaparral. (I never can type that word without having "Rawhide" go through my head.) Anyway, congrats on the kill!

Oh it was great. I have gotten rusty recently though, but I liken the dynamics of archery to riding a bike (a lot like everything else) it's programmed in, just needs to be refined through practice. There are some pretty good archery ranges where I live so I plan on doing that this spring/summer quite a bit. I'm glad to hear you've taken a liking to archery yourself. Let us know how you come along.

Regarding the food component, any suggestions? I currently am raw primal. Dairy and meat and vege and honey and eggs.

My goal is not to get ripped.

My goal is to try a different workout.

Over the years I have gone through various things which I completely enjoyed, but I like variation. I find doing the same thing endlessly, is endlessly boring and hurts after awhile with the same muscles geting activated.

There is no muscle machines in my future.

I understand how routines can get boring very quickly. I was one to change routines every month or even every couple of weeks during my early and intermediate years which didn't do anything beneficial for me. The longest routine that I've stuck with now for the past year and a half has kept me interested, which surprises me as I get bored very quickly (with everything). I stick to heavy compounds, I do the same lifts 3 x a week, but the goal is to add weight and set new personal records which keeps me entertained. Just a suggestion. Takes a great deal of experimentation. I will add that in my observations, friends, family, forum posters, that a lot of people typically do very well with heavy compound lifts focusing on form and full range of movement activating total body musculature per workout.

Yeah, that's one reason why I go by what tastes the best, basically using the Instincto approach, rather than what the label says. It just so happens that the fish labeled "sashimi grade" tastes the best to me, but the label means nothing to me. My local market actually has the best quality food I've ever encountered anywhere on the East coast of the USA. They have very high standards. Unfortunately, they also have high prices. LOL

I've had similar experiences on my end, the 'sashimi' grade has happened to taste the best and incidentally be the freshest as well.  Some of the best tasting fish I have ever had has been sashimi toro- fatty tuna. It's ridiculously expensive though. Have you ever tried sea urchin? Talk about a strange consistency and I've had my fare share of organs.. It was actually pretty good.

      I don't get sashimi grade. I don't really know if that means the same thing all the time. I heard it refers to previously frozen, or a type of cut. Instead I go to the best fish market in town. They have fresh fish Tues. -Sat.  They are a family that has been in business a long time and they know an amazing amount about fish. I'm learning from them a little at a time. I go there often and they know me and what I like. I sometimes spend $15/lb on fish but I find nice fish for $9, or $12 most often. I usually buy the whole fish and clean and skin it myself. My point is to find a fish man who knows his fish, then he can tell you what is the best fish for your $$$$. I just bought a nice piece of tuna $12/lb that he said he liked better than the $28 sashimi. It was good. Anybody who lives near a city should find a good fish market. I hope you find better deals.

It usually is suppose to be synonymous with fresh wild caught fish, the best cut, or high grade that sushi restaurants procure, at least that's what I've been told and what I can surmise. I think your right though in that may not be necessarily the case and it can differ substantially from one place to the next. That's great that you found a fantastic source, the best way to go for sure. I live more in the center of the U.S. in Colorado and it's been hard to try to find a good source for a decent price as most fish needs to be overnighted in since CO isn't coastal which leads to the expensive price tags.

Mackerel is comparatively cheep. I just tried Shad fish and it was $7 fresh caught, and a little salmon like-ish!!! Eating a variety makes your favorites never get old.
I feel poor lately too. I just eat the best I can in tough times. I don't like the pinch but I could easily become extravagant, so it balances me. I've been eating 6-8 eggs a day. I lightly fry the whites in coconut oil or butter on the lowest setting it is warm but only to streaks of white, not all cooked.Then I mix the warmed/cooked whites back with the yolks and slurp it all down. I love it actually. I started cooking the whites for my dog then I wanted some. The whites are like egg drop soup, without the other stuff. I salt and pepper it. I have no stomach upset, which I still sometimes get from totally raw whites, and then I don't waste when I'm broke. When I'm working more hours, I'll eat more fresh fish and meat, but I'm enjoying this and its better than abandoning ship.

Fresh sashimi grade mackerel is fantastic, I could eat it along with salmon and yellow tail all day, everyday if I didn't have to take out a second mortgage to afford it.

I tried incorporating quinoa a year back or so for pre-workout meals/carbs, and it would wreak havoc on my digestion and felt like shit afterwards. Definitely not for me.

Eric's right. Bruce Lee is also known to have drunk protein powder shakes and other processed foods. Not an ideal rawpalaeodieter. Hmm, that just leaves us Mel Gibson and Uma Thurman, and Val Kilmer as genuine raw-meat-eaters - oh and Armand Tanny and similiar bodybuilders of that era.

I didn't know Kilmer joined the foray.. interesting.  As for Bruce, he certainly wouldn't fit the paleo eater. This might incite some flames, but I don't think he's the avatar of martial art kingdom that many seem to believe, and I was a huge Bruce Lee fan as a kid. The more I researched him the less impressed I became. I definitely respect the man's legacy and the amount of publicity he's brought to martial arts in general and in the film industry.

I wonder if perhaps eating a ton of testicles would have a more natural steroid effect.

Or even eating lots of brains and other glands.

Along with drinking copious amounts of fresh blood.

I am not sure if it would cause one to gain bulk mass(because I am on a low carb diet I haven't gained much mass. I have maintained around 170) But as far as increasing strength, I have noticed great overall improvements in muscle tone and endurance from eating whole animal raw paleo, along with extra brains and testicles. I have been eating a brain a day for the past three weeks.

Anyone else believe that blood, brains, and balls could have natural and safe androgenic properties?

The notion is that like cures like or stimulates like. The bodybuilders back in the 1970's were taking copious amount of liver pills (not ideal by any means), but the testimonies from Jack Lalanne, Don Howorth, Frank Zane, etc, all felt incredible endurance, faster recovery, and skin complexion improved substantially. Vince Gironda who trained many of the famous bodybuilders from 60's to late 80's was a huge proponent of orchic (bull balls) as was Bob Gajda who were both natural. Jack Lalanne and others during the Muscle Beach years would go to the stockyards and drink raw cows blood, until Jack thought he sipped down what appeared to be a clot and then stopped. He admitted that the cows blood was also an excellent energizer.

The only aforementioned gland I've eaten fairly consistently would be liver and I definitely feel better and has given me substantial endurance and recovery from heavy training in the gym. I have yet to try raw rocky mountain oysters, but I would like to if I can procure a source.

02:43- That's some contortionism alright!

A few videos to consider-


http://www.youtube.com/watch?v=uWOxnXKB8VQ
http://www.youtube.com/watch?v=8stApCmxYEM

It's weird, sometimes I prefer fresh liver and other times, I like week old or high liver. The taste can vary greatly on organ meats from the people I've bought from.

Justin, how much do you weigh? Quantity of eating has actually become the current conundrum for me as it relates to others. I could NEVER get three pounds of beef in me in a day!

Thanks,

Craig

Hey Craig,
I do a lot of heavy lifting and anaerobic exercise so I eat quite a bit otherwise, if I were to take a break, I would probably be consuming 2lbs of meat a day. Right now I weigh 160 at 5'10.

I might as well post the Splendid Specimens article here for any newbies. It is a seminal piece, after all:-

http://www.westonaprice.org/men/splendidspecimens.html

His book is ALMOST finished. At the publishers right now. A close total of 1200 pages on bodybuilding and it's nutritional, political and supplemental history. It's going to be an epic read.