My 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.