Important Info for Newbies / Re: Essential questions about eating Raw Meat
« on: January 18, 2018, 04:15:31 am »4. Yes.
Also, supermarket meat is normally trash, unless you luck out and find some wild game. And the organic label is worthless as far as it concerns meat. It just means that the animal was only ever given organic feed; cows fed organic bran and organic flour, whilst being confined into a feedlot for the entirety of their adulthood, totally qualify as organic... that's hardly any better than the kind of meat you could get a McDonald's.
Go to a butcher and ask for grass-fed instead.
6. I generally eat my meat as soon as I get it. But some RPDers also prepare high meat, which is meat intentionally left to rot. So, if you leave a piece of meat for one or two weeks in the fridge, it might stink up your kitchen and have a stronger, more pungent taste, but it's definitedly still edible.
7. When I buy vacuum-sealed meat, I get it out of the bag and put it on a dish as soon as I can. Keeping meat in an anaerobic environment can cause botulism, and you certainly don't want plastic to leech out.
8. I'm pretty sure none of us here started with a coach or a nutritionist (also because, if you talk about a raw meat to a nutritionist, they'll think you're crazy).
You could start out by cooking your meat less and less as time goes on, until you finally can have it raw. You could also try to make carpaccio, which is thinly-sliced raw meat marinated in lemon juice.