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solkanar · Flesh Eater Joined: 30 Sep 2007 Posts: 26

What are some of the easiest cuts of raw beef to eat? Currently I have been transitioning to the RAF diet eating nothing but 80% lean ground beef patties, salmon, and raw eggs. I feel great but also feel that I am missing something from the ground beef. I remember reading that the meat grinder kills some of the enzymes. Anyways, are there any easy cuts of beef to eat raw that have plenty of fat in them?

deep_end · Pack Member Joined: 10 Aug 2007 Posts: 51

I eat chuck blade roast that I cut into 1-cm thick slices. Lots o' fat.

Nicola · Top Cat Joined: 21 Mar 2007 Posts: 379

Try other raw meat; horse with lots of marrow is Wink

or lamb hart (when it is left for a few day's; sort of high meat)...

So many think raw begin's and end's with beef, egg or liver! Sad

Puma · Hunter Joined: 02 Nov 2007 Posts: 180

If it's a lean cut, it's good raw. I also like fatty cuts and fatty ground beef. I can do solid fat to a limited degree raw, and I can't do it at all if it's put under high heat. It's kinda like when I was getting used to raw cheese, and I introduced it gradually because it tasted way too fatty. After a while though, I turned out loving it, and never went back to raw cheeses from the whole foods, which most of the time aren't actually raw. Now I don't even do raw cheese and just eat raw butter off the knife while frying my eggs in butter. Razz

I find raw beef to be more enjoyable when it is dried on low heat though. I make desiccated beef often.(Hearts, livers, and lean cuts, never use a fatty cut ofc)

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

I think almost all cuts of beef taste good raw, so go with what your budget allows. If you can afford ribeyes, then they are nice and fatty. But if you have to save money, some of the cheaper cuts like chuck are a good fatty option.

I eat all kinds of meat raw, even our pork, but I know the farmer who raised it. There are lots of options out there.

If you have trouble with the raw fat in the beginning, you can cut off the thick rind of fat and grill it briefly.

Also, if you're eating a leaner cut, you can dip it in raw egg yolk (learned that from paleogirl).

Puma · Hunter Joined: 02 Nov 2007 Posts: 180

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

Puma · Hunter Joined: 02 Nov 2007 Posts: 180

Yeah, I just had some of the rump with the slab of fat on the side of it, and I kind of cut them up into cubes(don't feel like setting up my meat grinder) and mixed em up and ate them. Didn't get any regurgitating effects, but hey it's a step in the right direction I suppose. I'll give it a couple weeks. Wink

Raw egg whites aren't fun in general here either. Roll Eyes

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

Puma · Hunter Joined: 02 Nov 2007 Posts: 180

I make it dry inside and out. I have an excalibur food dehydrator. Thing can do practically anything, and well it's way better than an oven for drying, and much cheaper. It generally isn't warm in the middle till it's almost completely dry anyways, so I tend to not eat it right away. Cause I usually end up eating the rump roast I use to make jerky(eat the fattier parts and put the lean in) Sometimes there is a big slab of fat though, and half the time it gets wasted...I should get into the habit of rendering fat and making pemmican more. Wink

You should try a heart/muscle combo with rendered suet for pemmican sometime.(I should too!)

Not too sure about liver in pemmican though...

And ofc I dry it all at 104 to keep it 'raw'. Happy

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

Our dehydrator isn't the nice kind. I picked it up at the thrift store. It gets pretty warm. But you inspired me the other day to make some half-dehydrated nibbles. I cut a bunch of elk into finger-sized pieces (kinda thick) and put them in the dehydrator for two hours. They were just right, dried on the outside, and warm rawish on the inside. It made a fine meal, although I ended up drinking a tbsp of butter because of the lack of fat.