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Or raw. Only reason not to is to burn off the packaging.

Change this if you want 2y ago

Now I gotta try Bison 🥩

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If you're going raw might as well include organs.

https://forceofnature.com/products/regenerative-bison-ancestral-blend

yum

This has peaked my interest. Steak here almost daily.

Organs are almost never.

This is interesting to me and I will explore to add.

Liver is best

You’re right

That’s great. But usually frozen. Fresh raw liver much better. I do that daily.

What’s the matter with frozen?

Destroys a bit of the nutrients. It is processing, though minimal

Tradeoff.

Frozen = reduced pathogen load, so good for eating raw. Similar to sushi. I probably eat 2lbs of raw ruminents a week, all previously frozen.

Never frozen = nutrients in pristine, bioavailable form. Great if you have a source.

Exactly. Everything is trade offs. Realizing this opens everything up.

There’s a life lesson in there somewhere:)

Sovereign Matt 2y ago

What benefit of raw vs cooked meat?

Tbh I not even tried eating raw ruminants before

More nutrients. Less carcinogens.

Book idea: The Nostr diet.

Get on that nostr:npub1sg6plzptd64u62a878hep2kev88swjh3tw00gjsfl8f237lmu63q0uf63m

How do you prepare your raw ruminants? What cut? And seasoning? Etc.

Here we go.

My favorite is tartare.

1. Dethaw a pound of previously frozen ruminant ground. Using your hand, portion into two birds nests.

2. Season with full mineral salt liberally. I like Redmond Real Salt (Kosher).

3. Drizzle in organic, cold-pressed extra virgin olive oil.

4. Place 2 raw egg yolks (free range, soy free, organic, bonus: corn free) in each nest.

5. Cover in fine chopped chives, graciously. Eat with a fork or chopsticks.

There are a dozen of ways to prepare tartare, using dijon or garlic, etc. This method is the simplest IMO. Works great with beef, bison, and venison.

i used to go fresh only but freezing it does make it easier to dice if starting from a steak.

if you adding all that add a couple drops of balsamic 🤙

Sure. Fig vinegar works well, too.

Solid.

Do your labs periodically (I go for annual) and monitor iron + ferritin. Some folks need to donate/let blood to keep these levels in check when organs are bountiful. Probably genetics, like many generations with scarce access to organs resulting in a proclivity to defend/salvage these precious inputs. I'm sure Mongols or Native Americans would never have to worry about it.

I donate blood twice a year to manage that. Folks need all the non-mRNA blood they can get.

I do every 6 months. Best indicator of health.

If you're that worried about ferritin, just take IP6 and watch it plummet.

Really? I eat a raw stallion’s heart on the daily, myself.

😱some serious WPS here.

I cook everything until certified “cannot reincarnate” before I eat.

no₿ody™ 🧱 2y ago

I have one of deez in the freezer 😂👌

Change this if you want 2y ago

I rarely eat ground 🫣

Ground is good because it usually has a lot of fat. Get at least 80/20

Change this if you want 2y ago

Thanks sensei, bookmarked 🫡

80/20 grass-fed is hard to find. Usually leaner in stores. I fill my freezer with this:

https://whiteoakpastures.com/products/grassfed-ground-beef-80-20-blend

Change this if you want 2y ago

Going to search here in Chicago 😉 BRB

👀

nostr:note140k2k2qqrt7eekvpqkpgfpme6s4c2p7qfdkdvepd8m70aspercdsp3gqh2

Brunswick 2y ago

Find an organic dairy and buy their ground from retired cows. Much cheaper than the store and, though mostly fed with barley and alfafa, its horomone, soy and corn free.

Or for a higher end tartare.

https://forceofnature.com/products/bison-tenderloins

Change this if you want 2y ago

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