OK, so I read through this subject and go to the local natural foods store where they just started selling grass fed grass finished beef. They have either frozen ground beef or the primal cuts fresh. The primal cuts are the tenderloin, ribeye, and New York strip. So I select a great looking ribeye about one inch thick with lots of fat marbling. It was expensive, but comparable to eating out in a restaurant.

I let the steak warm up to about 50 degrees F and tried to eat it. It was terrible! All the fat marbling that on a BBQ grill would have melted and oozed into the meat was tough stringy grizzle. It got stuck between my teeth and gagged me. I could not eat it.

I have eaten rump roasts raw, with flecks of fat in the meat and found it very enjoyable. It takes a lot of time to chew but is delicious, especially with some home brewed chili sauce. I like to watch TV or read a book and chew on the meat for an hour or two. However this fatty steak was unpalatable.

I put the steak in a roaster oven at 95 degrees for 8 hours. It came out absolutely fantastic. Juicy and delicious.

If our Paleo ancestors were in a warm climate and they caught one or more large animals would they have butchered them and carried the remains back to home camp where they may have remained for days while they fed the clan? If they had fire would they have kept the meat in the smoke to keep the flies away? I know that the Pacific Northwest in the U.S. indigenous people did this for thousands of years with Salmon.

I don't know how, but could someone start a subject on what the effects of letting meat stay at body temperature (<100 degrees) and perhaps drying would have on the nutritional value. Is smoke good or bad?

I am new to the raw meat part of the Paleo diet. I find that the meat is so much tastier for me and easier to chew if I hold it at about 100 degrees for a while, even to the point where it becomes dry. I also like the smoky flavor.

Today I was at a museum that displayed Paleo stone tools. Those who compare us to lions, tiger, wolves and bears I think are missing the point. We did not use our mouths to bring down and consume animals, we use our brains and tools. There would have been a competitive advantage to securing the meat at a home site in a calm manner..

After my last reply I started reading "The Inflammation Syndrome" by Jack Challem. Coincidentally the subject was fatty acids and grass fed beef. Here are a few tidbits, and I quote:

   In human diets the ratio of omega-6 to omega-3 fatty acids has historically been in the range of 1:1 to 2:1. Today, ...estimated 20:1 to 30:1.

   Omega-6 fatty acids are pro-inflammatory, while omega-3 are anti-inflammatory.

   For example, grass-fed cattle have six to eight times less fat than do grain-fed cattle. In addition, beef from grass-fed cattle has two to six times more omega-3 fatty acids, ....

   Based on an analysis of 829 plants, wild plant foods contain an average of 24 percent fat, ....

   Paleolithic peoples and later hunter-gatherer societies did not consume any oils or fats unless they were part of meat or vegetables.

 

In my local most humans do settle for what is READILY available and what has been marketed to them by people with a profit motive. As I look around they are all suffering terrible diseases and dying slow and painful deaths. Children are born deformed and suffer behavioral defects.

The medical community just administers drugs and operations to help relieve some of the suffering but does not address the cause.

We are out of sync with our evolutionary natural environment.

Where I live I can lessen my suffering by searching out organic unpasteurized food producers and eating raw. A lot of unrepairable damage has already been done to me and my children. I don't think the people around me can be saved.

All I can do is keep trying to carry the message of being in harmony with nature based on our evolutionary heritage.

I love this forum because it helps people searching for the natural truth

 

I like to snack on raw fruits, vegetables, and meat throughout the day instead of three big meals. It keeps my energy level and mood constant and is more in line with how our paleo ancestors ate.

To not look weird I dry meat, poultry, and fish at a low temperature (100 degrees) with a spice rub (no salt) in a dehydrator. It is then cut into bite-size chunks that look like jerky. I keep it in a little sandwich bag and whenever I feel the hungry I just pop a piece in my mouth. I enjoy chewing the gristle like gum.

The meat will get moldy if not refrigerated, so take care if you try this. I am uncertain about the health risks of the mold.

I have offered my "jerky" to co-workers who all love it, however if I tell them it is raw meat they freak out; life is strange.

Thank you, yes I agree.

I moved to the country so that I could raise land animals in their natural habitat for my children. It was very difficult and I only survived for about ten years. This lifestyle is not part of our civilized society.

Plant based omega 3's are hard for the body but only if other nutrients are not available like vitamin c and the B vitamins and minerals. If you are otherwise eating a good diet of raw fruits and vegetables, these are in abundant supply in your body.
 
PLANT BASED OMEGA 3 IS NOT BAD! It is just not as good as what we can't readily get. Flax seed and oil just gives you a huge ready supply of what you can use. This is great.

I am now a city dweller, but not by choice. In the urban settings is hard to get access to land animals in their natural habitat. If you can it costs triple grocery store prices of feed lot beef. Getting natural meat is well worth it, but hard to get. One has to go directly to the small scale consciousnesses organic producer. We should all try to do this.

In reality it would be imposable for all people of the world to have a Paleo diet right now. It saddens me to see so much suffering because of our crazy civilized nutrition and the resulting diseases. All we can do is try to make it better.

Thanks for this forum!   

I am from the Midwest United States where a lot of cattle are "finished" on grain and agricultural byproducts in feedlots. One of the problems is that the cattle are herded into pens and they stand on their shit for months not moving while they are fed grains which are as unnatural to their digestive systems as they are to ours. They have to be given antibiotics to keep them alive. The stench of the feedlots can be smelled for miles and is almost unbearable. The reason this is done is an economic one, the rancher or beef processor can get the meat to market faster and at less cost.

The cattle's muscles get soft and marbled with fat just like ours do when we lay on the couch all day eating doughnuts and potato chips. Another problem is that the fat they put on is the wrong kind for us. The fatty acids are deadly to our unaccustomed bodies. The same is true for chicken (and their eggs) and pork and any other animal.

We need to have some fat with the animal protein we eat or it can be toxic. But is needs to be good fats like those found in grass-fed animals and seafood (fish oil). When I eat raw meat I add flax seed oil for its high omega 3 content and take fish oil supplements. Please educate yourself about good fats versus bad fats.

Feedlot cattle also have a high danger of bacterial infections, which is why the beef industry has to make frequent recalls. Chickens and pigs are also raised in "meat factories" around here where they are crammed into buildings and fed grains, never seeing the light of day. The antibiotics they must be fed are producing resistant bacteria and viruses. When these make a jump to humans there will be a worldwide pandemic.

An interesting side note is that Europeans evolved with domesticated animals (recently) and became resistant to their diseases. When the Europeans colonized the New World they brought the diseases which killed off most of the indigenous human inhabitants.