solkanar
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Easiest cut of raw beef to eat?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?
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deep_end
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I eat chuck blade roast that I cut into 1-cm thick slices. Lots o' fat.
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Nicola
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Try other raw meat; horse with lots of marrow is  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! 
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Puma
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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. 
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)
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Carnation
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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).
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Puma
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| Carnation wrote: | 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). |
I love chuck! Right now I got a bunch of bottom rump roasts and etc, and suet. I'm not too much of a fan of pork, even the stuff from my farm. Perhaps I could come over and try yours sometime?! Some of my family members get scared to death if I eat pork from the skillet if it has the tiniest bit of pink.
I've never tried dipping it in a raw egg yolk before. I try not to waste and I can't stand egg whites by themselves! But we'll see if I can just have an extra egg white or two and use more butter with my daily 6-12 eggs.(Not raw)  Next week of course, I don't have any eggs or butter left!
Do you grill your fat often? I get this feeling that it wouldn't be much better than sticking it in the oven, as it makes me want to barf before I swallow!...did you have problems barfing too at first?
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Carnation
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| Quote: | | I love chuck! Right now I got a bunch of bottom rump roasts and etc, and suet. I'm not too much of a fan of pork, even the stuff from my farm. Perhaps I could come over and try yours sometime?! Some of my family members get scared to death if I eat pork from the skillet if it has the tiniest bit of pink. |
Yeah, the pig that we get is so amazingly sweet raw, sometimes I like it better than the cow. My only real concern with the raw pork was trich, but our farmer assured us that wouldn't be a problem.
Believe me, I understand about your family freaking out with a little pink. I come from a whole family who likes super well done meat. It's no wonder I thought I didn't like meat very much growing up!
| Quote: | | I've never tried dipping it in a raw egg yolk before. I try not to waste and I can't stand egg whites by themselves! |
I'll admit most of our whites go to the dogs, but adwred posted a good recipe for egg white dumplings fried in lard in the recipes. I put some leftover bits of pork in them and they were yum. Of course, that's not raw. But I can't eat raw egg whites cause they make me nauseated!
| Quote: | | Do you grill your fat often? I get this feeling that it wouldn't be much better than sticking it in the oven, as it makes me want to barf before I swallow!...did you have problems barfing too at first? |
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I only grill the fat if there's a thick rind of it on the outside. If it's marbled into the meat really well, I don't have a problem with it. I'm glad I didn't have the barfing problem at first, maybe you'd do better with the fat mixed in, like with burger?
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Puma
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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.
Raw egg whites aren't fun in general here either.
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Carnation
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| Quote: | | 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) |
Do you go all the way to the dried/jerky stage? Do you use your oven or a dehydrator? I love the thought of desiccated hearts! I make deer/elk jerky in the dehydrator for my partner pretty often. But I'm constantly getting my hands slapped because I like to snitch it way before it's done, like when the outside is slightly dried, and the inside is just warm and raw.
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Puma
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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.
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'. 
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Carnation
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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.
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