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Messages - Common One

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Personals / Re: Contacting Sv3rige
« on: July 03, 2018, 11:53:37 am »
The texture looks very nice. I eat coconut butter sometimes but it doesn't looks as good as yours, here.

Thanks for sharing the video. It's a really nice watch.

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Personals / Re: Contacting Sv3rige
« on: July 03, 2018, 09:15:38 am »
Is that rendered fat in the blue bowl at the top?

https://i.imgur.com/l3awT67.jpg

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Thanks for your reply. NZ is becoming The Land of Sheep in my mind :) 

After submitting my original post, I found this informative .pdf about what the actual process might look like, step by step:

(The forum isn't allowing me to post "external links," so make sure to close the gap between the "www" and the rest of the link...

www. mia.co.nz/assets/Uploads/mia-chilled-lamb-f-web.pdf

Even though it doesn't name specific farms/producers, it seems safe to assume that the NZ export market (in regard to lamb) operates this way on a general basis.

Interestingly enough, it says: "Chilled New Zealand lamb is generally transported to market by sea..." although, I'm sure various methods of transport must be used (i.e. airplane, as you mentioned) since NZ exports such a high amount of lamb to the rest of the world.

I know NZ lamb is particularly prevalent in the UK (and cheaper than domestic lamb) despite lamb being considered a particularly traditionally British (or more specifically, Welsh) source of food.

Anyway, thanks for replying. I feel better now, knowing that the lamb I bought today was indeed most likely (at least, possibly) "chilled" vs. "frozen," as was told to me by the butcher. At the time it seemed strange/improbable enough to make me question what I was told.

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The butcher at Whole Foods told me today that the 100% grass-fed lamb on display from New Zealand is always fresh (never frozen.)

Can I assume that to be true? Does anyone here have any experience working at Whole Foods and know for sure?

ALSO...

How exactly does the import process work in regard to fresh meat, when coming to the US from NZ?

Several articles I've found reference "chilled" meat vs. "frozen." I'm interested in learning more about exactly how the lamb (when "chilled") makes its way across the world, and how long that takes, etc...


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Hello, again!

I mentioned to you on reddit that my online source for bison sells fresh/never frozen marrow bones, but that they aren't so cheap... well, I think I'm going to give myself a gift and buy a good amount, anyway - despite the price. Given the available nutrition and the dense amount of calories, I think it will be worthwhile.

But, yes - that means I will need to freeze a portion of what I receive so as not to let it spoil and wreck my budget. I can't afford to pay overnight shippings costs whenever I run out of raw fat.

I guess my new plan is to always have fresh muscle meat and organs, and to have fresh fat for as long as it will last after I receive it... and then I will continue with frozen fat until the next time I order the fresh stuff.

Thanks for your insight. I guess I'll just have to wait and see how the bison marrow holds up in the freezer. I will have the fresh raw marrow to compare the taste with, so that will help me identify any changes caused by the freezing.

Cheers.

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sabertooth, one last question:

Since you mentioned that freezing does not significantly negatively affect raw fats...

How well do you find raw marrow holds up when frozen? Does it make a difference whether the marrow is inside the bone or not when freezing?

I would rather put the marrow in the freezer after removing it from the bone, but only if that won't somehow negatively effect how well it stores.

Thank you. 

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Thank you. In that case I think I will simply freeze the fat in the vacuum sealed bags they will come in. What I can eat within a few days (maybe up to a week) I will keep in the fridge.

I'm still fairly new to this way of eating, which I adopted after being ill for a long time, so I'm still pretty deep in the learning curve at the moment. Buying pre-frozen made it easier to start, but I'm ready to move on from that.

Once my health has further improved and I've become more functional I definitely plan to build a better set-up. I'll find a temp-controlled refrigerator that I can stabilize just above freezing, like yours... and one that doesn't get so humid, like mine does now.

Anyway, thank you for helping with these simple questions.

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Thank you, both.

I think I will probably end up freezing some of the fat.

Sabertooth, how do you store the portion of fat that you freeze? Is there a specific material you use to seal it, if sealing is necessary...?

I don't like the idea of keeping the fat vacuum sealed in the plastic it will arrive in, but perhaps that is what I should do...? Each pound will be sealed in a separate package.

Qondrar_The_Redeemer, it would take me more than a week to eat the fat. I will probably go through 1/3 of a pound per day. I'm thinking freezing might be my best option, especially since it won't be frozen all that long. I'll probably take the last pound out of the freezer around day 21.

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Thank you for the reply.

Whenever I've previously purchased pre-frozen bison fat, when I needed to eat it I would take it out of the freezer, then out of the plastic seal, and then put it uncovered in a glass bowl. I noticed that it would get kind of wet and slimy... seeming like the fat was sweating moisture. After being out of the fridge and on my plate it would lose this wetness pretty quickly.

I was thinking... perhaps, if I cut it into smaller pieces before storing in the fridge then it would "air" out and not become so wet because the oxygen in the fridge would be better able to "dry" it... so that then all this moisture wouldn't seep out. But, I also don't want to ruin the value of the fat by exposing it too much and drying it out all the way through.

Do you notice that the fat in your fridge becomes wet, at all?

All my instincts tell me to keep fat and water separate, so I don't like seeing all this "water" come out of the fat and make it slimy... but, if that's normal I don't mind dealing with it. I just want to avoid rancidity, like you said - and any other kind of damage to the fat.

I'm sorry for the length of this question. I am probably overcomplicating things, but I have to be careful in regard to my health (and my budget) so I'd really like to get it right if I can.


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This is my first post. Hi :)

I have 7 pounds of raw bison back fat coming my way. The carcass is being cut today (Monday) and then delivered to me (in sealed plastic) on Wednesday.

I will be eating it raw, and would like to keep in unfrozen. I would also like to remove it from the plastic vacuum seal as soon as I receive it.

Can I leave it out (unrefrigerated) without packaging - perhaps in unsealed paper bags? It's winter where I live, and the temperature in my apartment never rises above 60 degrees Fahrenheit.

Or, should I store it in the fridge? The only other thing in the fridge would be bison muscle meat, unsealed and stored on steel racks to let the air get to them.

I'm mostly worried about the possibility of slimy moisture damage (if kept in the fridge) and oxidation (if stored outside the fridge.) I don't mind, taste-wise, if the fat dries out when store outside the fridge... but, I'm attempting to regain my much-needed health and would like to gain as much fresh nutrition as possible while reducing the amount of damaging substances I put in my body... so, can anyone tell me how best to store this fat?

I'd read conflicting reports in other posts... such as some saying that unsealed fat "basically lasts forever" outside the fridge, and others saying that unsealed fat and air "don't mix well," due to oxidation - which I guess would be a problem in the fridge, as well...?

I eat only raw meat, however this is the first time I am buying REAL fresh (as in, NEVER frozen) and the first time I will be storing meat without using the freezer on my end.

Thank you. I'd really appreciate any advice.

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