Guest guest Posted May 15, 2002 Report Share Posted May 15, 2002 for those of you who consume raw meat/organs i have a few questions. i just received my shipment of grass-fed bison organs/glands/meat. there were 3 icepacks on top and the meats/organs on top were very cold. but the ones at the bottom of the box were not cold and smelled a little off. does that pose any health risks? would you guys eat them raw just the same? also, does anyone follow the three week freezing suggestion in NT? why or why not? from reading about raw meat and freezing in regards to dogs over the last few years, i've been under the impression that the only harmful microorganism that's killed by freezing are those that cause toxoplasmosis. does this sound right? Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2002 Report Share Posted May 23, 2002 On Wed, 15 May 2002 12:03:25 -0400 " Suze Fisher " <s.fisher22@...> writes: for those of you who consume raw meat/organs i have a few questions. i just received my shipment of grass-fed bison organs/glands/meat. there were 3 icepacks on top and the meats/organs on top were very cold. but the ones at the bottom of the box were not cold and smelled a little off. does that pose any health risks? *****Been away for awhile so someone else may have answered but here is my two cents. I would eat the organs anyway unless the smell was bad. I don't see any health risks but remember, while I'm fully within the WAP tradition, I'm a RAF type NT'er. So my attitude towards raw animal foods is probably a little bit more freewheeling than most on this list. would you guys eat them raw just the same? *****I would. also, does anyone follow the three week freezing suggestion in NT? why or why not? ******I don't freeze any of my meats but I do freeze organ meats that I buy locally. Why? Because that is how they are sold. But the stuff I have ordered fron Northstar is never frozen, neither is my cream and butter. from reading about raw meat and freezing in regards to dogs over the last few years, i've been under the impression that the only harmful microorganism that's killed by freezing are those that cause toxoplasmosis. does this sound right? ****That is what the literature seems to indicate. Bianca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2002 Report Share Posted May 23, 2002 At 06:59 PM 5/22/2002 -0700, you wrote: >for those of you who consume raw meat/organs i have a few questions. i >just >received my shipment of grass-fed bison organs/glands/meat. there were 3 >icepacks on top and the meats/organs on top were very cold. but the ones >at >the bottom of the box were not cold and smelled a little off. does that >pose >any health risks? They should not pose any risk - grass-fed means the animals are most likely healthy and have healthy, beneficial bacteria. Beneficial bacteria will " edge-out " other bacteria. If this is NorthStar Bison it is " not to worry. " Once a shipper delivered their meats 6 days late (due to a holiday shutdown) and the meats, while smelling a little " gamey " were perfectly fine to eat, tasty and caused no disturbance. On the contrary I felt wonderful after eating that meat (which, by the way, lasted a few months without problems). The key for me is that the meat has to be from a good source - grass-fed and from organic pastures too (or wild caught fish). Ageing meat from good sources usually provides healthy meat, albeit a little smell to get used to (or not, as the case may be). I've eaten 8 week old wild caught Salmon, 4 month old grass-fed bison liver, 3 month old grass-fed ground beef and they all smelled really awful. However, the " worst " that happened was a little, slight looseness of the bowel movement. But -- I had tremendous energy, no headaches, no other problems. I would not risk ageing meat from a regular grocery store though. So to me, smelling " a little off " means better meat overall. If the smell is bothersome then it can be masked by mixing it in with fresher meat. I've found that I've more-or-less gotten used to the smell of aged meat after about 6 months or more of eating it. But I still have to take the sealed containers outside to open them so as not to bother the family ;>) Regards, -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2002 Report Share Posted May 23, 2002 >>>>The key for me is that the meat has to be from a good source - grass-fed and from organic pastures too (or wild caught fish). Ageing meat from good sources usually provides healthy meat, albeit a little smell to get used to (or not, as the case may be). I've eaten 8 week old wild caught Salmon, 4 month old grass-fed bison liver, 3 month old grass-fed ground beef and they all smelled really awful. ****this reminds me of a recent post to beyondprice where the author of a book on sudanese fermenting was quoted. according to the author the sudanese like to 'shade dry' meat until it develops a strong " protoeloytic " and rancid flavor. the author claims it's easier to digest and hypothesizes that many people used to eat decaying carcasses and liked the strong flavors. Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
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