QuestionHi Geoff,
I'm reading a lot of your posts on yahoo and I am so grateful to you!
RE: tongue
my butcher can order me a grass fed tongue to arrive next week. My question is do you eat all of it, the outside bit w/those suction cup things?
(I've had tongue before ... cooked.. and liked everything except the outer texture bit.)
anyway, I appreciate knowing the best way to introduce raw tongue and how to get started. A thought I had was to have the butcher remove that outer part, or perhaps I should wait and do it myself.
Also, these organs have NOT been frozen and I can not possibly eat 2 lbs of tongue in one day. I'm currently eating about 2 oz of liver daily. Is there a recommended way to store these in the refrigerator? I use all glass for storage. I'm not wanting to do the high meat thing yet. Thanks...
And is it ok to eat raw meat that starts to turn a bit dark and looks bit dry? would a quick smell test be enough? reason is I would like to avoid freezing these meats. PS: I have unlimited supply of raw goat whey so I could preserve them a bit?
For some reason, I started my first raw food w/raw liver and am now on day 12 of raw liver every morning. I'm hopefully getting some raw heart and marrow today from a fresh grass fed cow that will arrive this morning.
Tongue and marrow are my next level experiments.
then on to kidney! ach !!!!
Thanks again,
Suzanne
AnswerRe tongue:- It all depends. When I first started buying raw tongue, early on in the diet, I was easily able to eat the pink, slab-like meat of the ox-tongue(I'd had lots of smoked beef tongue as a child), , but the purple, stringier parts underneath were not to my taste and I usually threw them away - I'd also chew the tip of the ox-tongue (after cutting it into two) because I liked the toughness, but you'd probably not like that part. After several years of getting used to raw-meat diets, I started growing to like and eat more parts of the tongue, and, as of this past year, I prefer eat the whole of each ox-tongue I buy.
As regards other types of tongue, I've very recently managed to get hold of raw venison tongue and that had no purple, stringy bits in it so even newbies should have no problem with it. Raw pigs' tongue is another matter - I only eat the lighter-coloured slab-like half of the pig's tongue and throw away the rest as the latter appears to be just pure gristle. I doubt I'll ever get fully used to eating a whole raw pig's tongue, no matter how long I'm on this diet.
Re cold-storage:- There's no recommended way to store such meats, AFAIK. If the fridge is too full, I'll bung the excess into the freezer, and that's that.
Re smelly meat:- It's perfectly OK to eat raw meat that's a bit smelly etc. However, it's best for those new to raw, paleolithic diets to take small steps at a time, and if you're like I was at the start, initially,you won't be able to tolerate any meat that's not 100% fresh or recently thawed. So stick to what suits you best for now. You'll eventually adapt to the point where you won't even mind eating raw meat that's been aged for a few days or so.
The goat whey shouldn't be a problem as regards freezing it - though I'll admit that I have no actual experience re freezing raw dairy products, as such, given my understandably limited use of raw dairy in the past.
RPG
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