That’s great. But usually frozen. Fresh raw liver much better. I do that daily.
If you're going raw might as well include organs.
https://forceofnature.com/products/regenerative-bison-ancestral-blend
Discussion
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.
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.
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.
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.