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TheWayCreatesTheWarrior
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« on: May 29, 2008, 10:08:11 AM » |
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does anyone eat meat that hasnt been frozen?
i get most of my meat from Whole Foods and im not sure if its frozen before they put it out, i assume it is seeing its from New Zealand. Aajonus wrote that freezing meat is inferior to fresh, and sites animal studies where animals fed frozen meat had deleterious effects vs animals fed fresh meat. but i find it hard to get it fresh.
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There can be no mercy in the heart, of the heart, of the Wolf.
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xylothrill
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« Reply #1 on: May 29, 2008, 02:06:09 PM » |
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Most of what I eat is grass-fed and has been frozen. I haven't experienced any deleterious effects. It's probably not as good as fresh grass-fed but I do believe it's still much better than fresh grain-fed meat.
Eating frozen meat isn't really that unnatural considering that once an animal was killed in cold climates by our ancestors, the meat would freeze. Inuits also were known to eat frozen fish while still frozen!
Craig
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Raw Kyle
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« Reply #2 on: May 29, 2008, 02:56:23 PM » |
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I started getting all fresh meat recently because the farmers I buy from started selling it. Obviously fresh is better, but frozen meat is better than no meat at all.
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TylerDurden
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« Reply #3 on: May 30, 2008, 04:01:29 AM » |
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From what I've heard, enzymes gradually get destroyed by freezing, over weeks.
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"Anyone who stops learning is old, whether at twenty or eighty. Anyone who keeps learning stays young. The greatest thing in life is to keep your mind young."
Henry Ford
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Metallica
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« Reply #4 on: May 31, 2008, 10:41:06 PM » |
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if your eating your meat raw, Fresh would definitely be better?
but if your cooking your meat, it probably doesn't matter if its fresh or frozen, would this be correct?
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TheWayCreatesTheWarrior
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« Reply #5 on: June 01, 2008, 02:23:16 AM » |
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if your eating your meat raw, Fresh would definitely be better?
but if your cooking your meat, it probably doesn't matter if its fresh or frozen, would this be correct?
i do eat it raw, i assume that freezing kills off most of the bacteria and therefore would not be as good as fresh, that my main thinking behind it. so with cooking i assume if it was frozen wouldnt matter seeing all bacteria, as far as im aware, are killed by cooking. |
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There can be no mercy in the heart, of the heart, of the Wolf.
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xylothrill
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« Reply #6 on: June 01, 2008, 10:38:17 PM » |
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Metallica, I would assume so since anything lost during freezing would certainly be lost by cooking anyway. TheWayCreatesTheWarrior, Is there anything shorter I can call you? TWCTW, maybe?  If you're worried about the loss of bacteria, you could set some aside to get a little high. Here are Tyler's instructions for making high-meat: High-Meat Preparation Notes:-
First get hold of a properly sealable container(eg:- vacuum-jar/sealable plastic box/Bell Jar etc.). Fill half of the box with the raw meats you want to age - make sure to leave 50% of the box unfilled, so as to ensure that there is enough air/oxygen for the bacteria - it's a very bad idea not to leave enough (fresh)air for the bacteria to work on. Then place the high-meat container in the fridge. Make sure to take the container out and air the box unopened outside , at least once every 1 to 3 days for a few minutes, depending on your whim - properly airing the meats outside helps to refresh the air within the box, allowing the bacteria to continue their work - don't air it inside the house as that will stink out the place. Oh, and don't forget to cut up the fresh, raw meats into mouthful-sized pieces before you start using it for "high-meat" - otherwise, it's a rather messy business to cut it all up once it's reached the "high-meat" stage - though, I suppose, one can wait, instead, until it eventually becomes liquid, where one just needs a spoon.
Generally speaking, if the fridge is not at too cold a setting, and if the high-meat container is aired frequently, then it's usually recommended to wait c.1 month before trying it. I find that I get the beneficial effects from the high-meat within c.2-3 weeks after storing it, usually once the outer surface of the aged ,raw meats has become slimy enough, but with the rest of the meat still being quite solid enough to be picked up by a fork - I generally don't like the texture of "high-meat" once it becomes too liquidy. Though, there are some who prefer aging the "high-meat" for several months.
A few people wish to speed up the process by storing the "high-meat" container outside the fridge in the open air, but this is fraught with difficulty as flies are fiendishly clever at laying their almost unnoticeable eggs around the lid, and these can then so easily drop in. It's been suggested by one member of the group that the container in question should be sealed within black bin-bags so as to deter the flies.
(I should also mention that I personally only got the fullest benefit from "high-meat" once I started eating c. two (cubic-inch-sized?)chunks of "high-meat" each day, and that the effects, oddly, seemed to only start being noticed after c.12-24 hours. Obviously, though, everyone is different, in this regard).
"High-meat" can be made from pretty much any raw-animal-food-source. The Eskimoes used to age raw fish in this way, the Chinese would age their raw eggs for decades, the French often age their raw cheeses until they become very stinky etc.. I personally found most "high-meats" versions to be a problem for me(especially any "high-meat"-muscle-meats), with the exception of aged kidney, aged tongue, and especially aged ox/beef heart - I use the latter most of the time, for reasons of taste and convenience. I would strongly recommend that people experiment with a wide variety of "high-meats" before they find the one that is least appalling re taste.
Virtually everyone finds "high-meat" a problem at first, re taste, due to past conditioning. My own solution, at the start, was to cut the meats up into very tiny slivers so that I could just swallow them very quickly without having to endure the taste for long. I'd then follow up each mouthful with a big gulp of alkaline (spring) mineral-water in order to blot out the after-taste. Naturally, over a certain length of time, I got used to the taste and no longer need to cut up the meat into such tiny slices or chase each piece with water, and, nowadays, I even relish the rather acidic taste of some kinds of "high-meat", viewing it as a useful alternative to smelly raw cheeses(I happen to be allergic to raw dairy).
Naturally, there are always going to be some who feel they won't ever be able to get used to such fare, so I would strongly recommend that such people buy "EM" products, instead, or, (powerful) probiotic supplements, instead. "EM" stands for effective microorganisms. However, I'm sceptical re the efficacy of the latter two, by comparison to "high-meat", and view them as substitutes only - besides, "EM" products are rather expensive and difficult to prepare, whereas "high-meat" is relatively easy to make.
The benefits of the extra bacteria from "high-meat" include better digestion, and increased concentration, energy-levels and improvement in mood. Here's a standard news-report re a study describing how bacteria help improve one's mood: http://tinyurl.com/23xjut |
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TheWayCreatesTheWarrior
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« Reply #7 on: June 02, 2008, 06:13:14 AM » |
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Metallica, I would assume so since anything lost during freezing would certainly be lost by cooking anyway. TheWayCreatesTheWarrior, Is there anything shorter I can call you? TWCTW, maybe? If you're worried about the loss of bacteria, you could set some aside to get a little high. Here are Tyler's instructions for making high-meat: High-Meat Preparation Notes:-
First get hold of a properly sealable container(eg:- vacuum-jar/sealable plastic box/Bell Jar etc.). Fill half of the box with the raw meats you want to age - make sure to leave 50% of the box unfilled, so as to ensure that there is enough air/oxygen for the bacteria - it's a very bad idea not to leave enough (fresh)air for the bacteria to work on. Then place the high-meat container in the fridge. Make sure to take the container out and air the box unopened outside , at least once every 1 to 3 days for a few minutes, depending on your whim - properly airing the meats outside helps to refresh the air within the box, allowing the bacteria to continue their work - don't air it inside the house as that will stink out the place. Oh, and don't forget to cut up the fresh, raw meats into mouthful-sized pieces before you start using it for "high-meat" - otherwise, it's a rather messy business to cut it all up once it's reached the "high-meat" stage - though, I suppose, one can wait, instead, until it eventually becomes liquid, where one just needs a spoon.
Generally speaking, if the fridge is not at too cold a setting, and if the high-meat container is aired frequently, then it's usually recommended to wait c.1 month before trying it. I find that I get the beneficial effects from the high-meat within c.2-3 weeks after storing it, usually once the outer surface of the aged ,raw meats has become slimy enough, but with the rest of the meat still being quite solid enough to be picked up by a fork - I generally don't like the texture of "high-meat" once it becomes too liquidy. Though, there are some who prefer aging the "high-meat" for several months.
A few people wish to speed up the process by storing the "high-meat" container outside the fridge in the open air, but this is fraught with difficulty as flies are fiendishly clever at laying their almost unnoticeable eggs around the lid, and these can then so easily drop in. It's been suggested by one member of the group that the container in question should be sealed within black bin-bags so as to deter the flies.
(I should also mention that I personally only got the fullest benefit from "high-meat" once I started eating c. two (cubic-inch-sized?)chunks of "high-meat" each day, and that the effects, oddly, seemed to only start being noticed after c.12-24 hours. Obviously, though, everyone is different, in this regard).
"High-meat" can be made from pretty much any raw-animal-food-source. The Eskimoes used to age raw fish in this way, the Chinese would age their raw eggs for decades, the French often age their raw cheeses until they become very stinky etc.. I personally found most "high-meats" versions to be a problem for me(especially any "high-meat"-muscle-meats), with the exception of aged kidney, aged tongue, and especially aged ox/beef heart - I use the latter most of the time, for reasons of taste and convenience. I would strongly recommend that people experiment with a wide variety of "high-meats" before they find the one that is least appalling re taste.
Virtually everyone finds "high-meat" a problem at first, re taste, due to past conditioning. My own solution, at the start, was to cut the meats up into very tiny slivers so that I could just swallow them very quickly without having to endure the taste for long. I'd then follow up each mouthful with a big gulp of alkaline (spring) mineral-water in order to blot out the after-taste. Naturally, over a certain length of time, I got used to the taste and no longer need to cut up the meat into such tiny slices or chase each piece with water, and, nowadays, I even relish the rather acidic taste of some kinds of "high-meat", viewing it as a useful alternative to smelly raw cheeses(I happen to be allergic to raw dairy).
Naturally, there are always going to be some who feel they won't ever be able to get used to such fare, so I would strongly recommend that such people buy "EM" products, instead, or, (powerful) probiotic supplements, instead. "EM" stands for effective microorganisms. However, I'm sceptical re the efficacy of the latter two, by comparison to "high-meat", and view them as substitutes only - besides, "EM" products are rather expensive and difficult to prepare, whereas "high-meat" is relatively easy to make.
The benefits of the extra bacteria from "high-meat" include better digestion, and increased concentration, energy-levels and improvement in mood. Here's a standard news-report re a study describing how bacteria help improve one's mood:http://tinyurl.com/23xjutyou can use that acronym if youd like, or just Warrior, or TheWayCreates, or my real name, Bronson. whatevers easier  . i just started some high-meat yesterday, im siked to try it when its "done", and feel any effects. ive never tried it. Raw Kyle, what state do you live in? |
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There can be no mercy in the heart, of the heart, of the Wolf.
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Raw Kyle
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« Reply #8 on: June 02, 2008, 05:09:41 PM » |
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New Jersey near Philadelphia.
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Metallica
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« Reply #9 on: June 02, 2008, 05:23:16 PM » |
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i live near Philly too
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