Raw Aged Meat

Raw Aged Meat

Raw SteakMy husband loves to eat 100% grass-fed raw, aged red meat.  He feels alive, healthy and highly energized from meat that has been thinly sliced (carpaccio style) and stored in a glass jar for at least 2 weeks.

The meat goes through a stage where it becomes brown and turns a bit stinky, but then it evolves further until its red color returns as vibrant as ever.  When eaten, the meat has a nice robust flavor, without any offensive taste or odor.

Raw aged meat is both healthy and delicious because it contains Lactic Acid Bacteria (LAB).  LAB hinder spoilage and the proliferation of pathogenic microorganisms (bacteria, virus, yeast, fungus which can cause disease in unbalanced quantities), and contribute to healthy microflora (good bacteria) which is necessary for healthy mucosal surfaces (inner linings throughout the body).

Don’t try this with cooked meat – all of the bacteria and enzymes die, so that the cooked portion becomes fertile soil for the unbalanced growth of certain microorganisms – making it extremely dangerous to eat for obvious reasons.

US Wellness Meats

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11 Responses to Raw Aged Meat

  • Kelli Garner says:

    Thats very good to know… thanks

  • John Bait says:

    Enjoyed reading through this site, I will send this site to a few of my friends

  • good blog

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  • I have to say, every time I come to http://www.thewaytotheway.com there is another interesting article to read. A friend of mine was talking to me about this topic several weeks ago, so I think I will e-mail them the link here and see what they say.

  • robes says:

    cool story.

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  • Debbie says:

    How does one purchase and prepare aged raw beef safely?

  • Debbie says:

    What is the safest way to purchase and age raw meat?

    • Hope Johnson says:

      Hi Debbie! The cleanest (meaning chemical free) meat is organic and from grass fed cows. I just slice it up, put it into a glass jar and wait for it to turn brown, and then back red again. As for bacteria growth, it may make you ill if it smells putrid. Otherwise it’s all good. This is not true with cooked meat, as the cooking disguises the smell – and that’s why people get sick from eating cooked meat, not raw.

  • Debbie says:

    Thank you Hope…..I keep getting/reading different comments on meat preparation fpr raw and aged. I’ve not done this before and feel somewhat apprehensive. I was told to start out with ground beef….roll it in small balls…place in a glass dish, cover then wait about 2 weeks. And not to let the rolled ground beef, (balls) touching. Keep each rolled ball separate. Air the dish for 1-3 minutes every 3 days. Does this sound right to you? You said you just put your meat in a glass jar after slicing….Is your sliced meat separated in the glass jar? What kind of meat to you purchase? Does it come in steak form? Is there a proper way to slice the meat?

    I appreciate your help.
    Thank you,
    Debbie

  • Susauna says:

    Trying this out for the first time….very excited for this process! :O) Just like to know if you seal the jar? Is jar placed in fridge? cabinet?

    Thank you! :)

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