Author Topic: High Meat?  (Read 2660 times)

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Offline scootermacD84

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High Meat?
« on: August 05, 2014, 10:38:29 am »
Hi everyone. Im new to the forum. I went from a typical shitty American fast food diet to vegetarian to vegan to raw animal over the last 8 years. Here's my question. I usually buy frozen roasts and then throw them on a plate and put it in the fridge. Sometimes one might be a few weeks old by the time i finish it and the outside is rock hard and turns white. Im just wondering if this is another way of eating high meat. It doesn't have the slimy texture and doesn't smell like hell this way. I've stored meat in a jar to rot a few times but was too grossed out to eat it

Offline TylerDurden

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Re: High Meat?
« Reply #1 on: August 05, 2014, 02:44:12 pm »
No, genuine high meat would be very slimy and rotting.
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Offline eveheart

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Re: High Meat?
« Reply #2 on: August 05, 2014, 10:16:24 pm »
What you're making is dry-aged meat. If you buy an untrimmed (fat and connective tissue still attached) muscle, it won't dry out as fast in the fridge as a cut/trimmed roast. This is not always available from every butcher, but you might find it if you look around. There are threads on this forum about "hanging" meat in the fridge that you might find helpful.
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