Raw meat, poultry, and fish

[robwhite]

Hi Eric,

from your previous posts on EliteFTS, i get the idea that you are a row food enthusiast, inc. raw meat, fish, and poultry. I've recently been getting used to cooking most of my food (except grains and pulses) less and less, to the point where it is mostly just warmed-through.

I want to move to the next stage and try raw meat, offal, and fish (i dont really eat poultry as it doesnt do much for me). Can you give any pointers on how to prepare animal products raw so they are safe to eat?

[erictalmant]

Apr 1, 2009 12:00:46 GMT -5 robwhite said:

Hi Eric,

from your previous posts on EliteFTS, i get the idea that you are a row food enthusiast, inc. raw meat, fish, and poultry. I've recently been getting used to cooking most of my food (except grains and pulses) less and less, to the point where it is mostly just warmed-through.

I want to move to the next stage and try raw meat, offal, and fish (i dont really eat poultry as it doesnt do much for me). Can you give any pointers on how to prepare animal products raw so they are safe to eat?

As long as you buy your meat and fish from a trusted source, the preparation is minimal. For example, before I knew I was somewhat sensitive to beef I would buy it locally from a farmer I trusted. I would literally take it out of the packaging (thawed) and cut it up and season to taste with sea salt and pepper. That was pretty much it. I never found a trusted source for fish, but the same rules would apply.

Keep in mind that this is a process and that you should certainly be cooking things from medium to medium-rare to rare to then perhaps raw.

I would probably say that I am much more into raw produce than raw meats for most folks because of the digestive aspect.

Raw is good; but just like anything else it is one piece in the puzzle.

What specific questions or concerns did you have about preparation? You should make sure your hands are clean, your utensils (I used scissors) are clean, and most importantly that the meat or fish comes from a trusted source that has been fed its natural diet and not pumped full of antibiotics, hormones, etc.

[robwhite]

Thanks Eric. So, the preperation is pretty much the same as when handling any other meat / fish. I would say i'm at the medium-rare to rare stage with cooking my meat and fish.

i recently tried some raw tuna seasoned with some seasalt and ginger puree, which was delicious, and also some raw New Zealand lambs liver which made me feel extremely vitalised abotu 30 mins after eating it.

Organic meat is a often a bit out of my budget, but i get New Zealand lamb meat and offal, which, from what i understand is free-range and pretty much organic in many respects. Unfortunately its frozen, but i have read that the freezing process is a good thing, because it kills parasites?

I also get sprats, which i have read have a very low contaminant load, and are high in omega 3's and purines, which is great for a parasympathetic like me.

[erictalmant]

Apr 2, 2009 8:45:16 GMT -5 robwhite said:

Thanks Eric. So, the preperation is pretty much the same as when handling any other meat / fish. I would say i'm at the medium-rare to rare stage with cooking my meat and fish.

i recently tried some raw tuna seasoned with some seasalt and ginger puree, which was delicious, and also some raw New Zealand lambs liver which made me feel extremely vitalised abotu 30 mins after eating it.

Organic meat is a often a bit out of my budget, but i get New Zealand lamb meat and offal, which, from what i understand is free-range and pretty much organic in many respects. Unfortunately its frozen, but i have read that the freezing process is a good thing, because it kills parasites?

I also get sprats, which i have read have a very low contaminant load, and are high in omega 3's and purines, which is great for a parasympathetic like me.

Sounds like you've got it worked out and that you are headed in the right direction.