| Archive for The Magic Bus Trip Never get off the Bus! |
| Sol |
Raw fat is an acquired tasteFor several days I've been eating a fair amount of lamb fat. At first I said to myself that this stuff is tasteless but it's actually kind of unpleasant. I've thought of masking the taste with some kind of sauce.Are there any raw fat eaters out there who can share their experiences? Do you mask (enhance) the flavor? Did you get to like it after a while? Thanks, Sol |
| Karen |
i doubt i could stomach raw fat either. Just wondering, what is the difference in raw fat and cooked fat. I know raw meat leaves more off the vitamins and nutrients in the meat, but isn't fat just fat? Any links on raw fat vs. cooked fat? |
| Nicola |
I eat my raw lambs suet (I get it fresh every week with some organs) with my meat and it is lovely! It is never the same as every lamb "makes" its suet with personal care!!!
My teeth don't mind; they love it! I go swimming every day and have spent a lot of money on high quality cosmetics (you name it, I have used it - for what good it may have done?). Well a few weeks agow I thought I would try a lump of lambs fat; after my shower and still wet I go over my skin with this peace of lambs fat!!! It makes me grin every time but it does the job and I don't have to think of 6 bottles of gunk every time. My mind feels better, the more things I can forget. The same goes for meat - I look at the meat to eat and not to cook! Many extra thoughts saved  .
I only started eating raw because cooked meat and fat did not work! Nicola |
| Kristelle |
Raw vs cooked fat
http://findarticles.com/p/articles/mi_m1200/is_v127/ai_3762054 http://www.youngerthanyourage.com/13/cholesterol.htm http://www.youngerthanyourage.com/13/artific.htm From http://www.ourcivilisation.com/fat/chap3.htm Certain raw fats are tastier than others. Try muscle fat or organ fat (suet), a different animal's fat. There is also bone marrow and two types, the harder white type and the creamier, yellow type. You need to experiment and see for yourself. Personally, I like lamb's fat, veal's fat and beef's fat the most, the muscle part. Bone marrow is ok, the creamier of the two being the best. I don't like suet. I dislike fowl fat/skin (i.e. duck or chicken). I just try to eat very fatty muscle meats (i.e. ribs) with alot of marbling so I don't have to supplement with extra fat. Less hassle and very tasty. |
| Van |
raw fat is...Especially this time of year, at least in Ca., as cows are fattening on the growing green grasses, they are putting on extra fat. Ask your butcher for the trimmings from their steaks, ie, New Yorks etc. I cut into little slivers and eat with thinnly sliced raw meat. Sometimes if it's a good size piece of fat I grate it like cheese right on top of the sliced meat. It's pretty good. I go in and out of using the most amazing stone-ground pressed olive oil and coconut oil, say about a teaspoon or two to moisten the sliced fat. And I agree with the previous comment about lower leg bone marrow. It's worth seeking out. The upper leg can be sometimes be dry and flakey. But the lower leg portions will melt at room temp. It is also much easier to digest and I believe, since it has a yellow color in the summer, it may have a higher percentage of the valuable omega-3's.I always seem to be interested in the Inuit's diet from a omega-3 perspective. They ate the most nutrient dense omega-3 diet in history. Everything was an end-product of a food chain that started with plankton. And cows etc. eating lush green fast growing grass produce a similar omega-3 bank account in their fat. It's just that most areas of the country can't provide herbivores year around green fodder. Hence the up and down percentages of omega-3's found in say beef. Bottom line, now is the time to enjoy raw fat. |
| jeff |
Welcome, Van. You sure seem to know your fat.  Wisconsin cows are bracing for more snow this weekend. 
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| Billi-Jean |
Interesting stuff everyone!  And goodness knows I can use all the help I can get trying to find ways to get some raw fat down my gullet! Haven't been very siccessful so far... 
Sol, keep us updated! Hopefully the 'acquired' aspect will kick in soon. Welcome van!  Thanks, great post!!
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