:~)

I forgot to ask…are you supplementing with an omega-3 rich source (such as cod liver oil), to address the omega-6 to omega-3 imbalance? That is a good idea if you are eating non-grass fed raw meat. In fact is a good idea regardless of the origins of your meat (and fish) intake.

Kind regards,

Steve

Kind regards,

Steve H

I don’t have ready access to grass fed meats, so it has to be regular meat bought from the local butcher. I balance the omega-6 bias in such meats with omega-3 from cod liver oil and regular oily fish consumption. Grass fed is definitely better, without a doubt.

Kind regards,

Steve H

Another dish we enjoyed in the old country was Stragonina, the absolute freshest fish one can imagine. Caught in pristine rivers in the dead of winter through holes in the ice, frozen moments later in the cold conditions, then brought home and enjoyed, still frozen, by shaving off slivers of flesh and letting it melt in your mouth.

I haven’t been able to bring myself to trust meat in North America enough to eat it any less than medium rare, but one day I hope to once again eat something like the “chocolate” of my childhood.

The other day, though, my little brother and I went backpacking. We brought a picnic lunch, which for reasons of convenience I decided to make (and keep) cold. Well, as one may imagine, this provided a bit of a problem – the Primal diet does not enable one to eat things like lunch-meat sandwiches, and well-cooked meat is positively disgusting when cold.

It was the perfect time for some Grok-style raw meat.

I heated a skillet, added a bit of oil, and tossed in a chunk that I’d sliced off a beef roast. Added some salt, browned it, and took it out. (I wouldn’t have browned it first, but the dairy where the meat came from is notorious for its germ-ridden facilities.) Stuck in the freezer to chill, then stuffed it in the backpack with my salad and LB’s sandwich and spaghetti squash.

I can now say with certainty that there is nothing like sitting on the ground out in the wilderness munching on a piece of cold, raw meat. Even in the blah, brown, dry desert, it was absolutely fantastic. (LB even picked up some wild mustard to eat on his sandwich – very caveman of him.)

One thing I would definitely have to say is that raw meat is best cold. Once you stop thinking about it as “eew, raw meat!” it takes little effort to eat through the entire piece, and it’s tender and quite tasty.

Unfortunately, I have yet to convince our mother of this fact… she only likes her meat when it’s well-done. (Hates it cold, though. I wonder if I should mention the connection.)