Raw Meat & Seafood?

Eating raw meat is a common practice in many cuisines around the world.

High quality raw meat is an incredible, easily absorbed source of nutrients. It’s proven to contain significant amounts of iron and zinc, as well as free amino acids. In addition, it may help reverse the cellular aging process, improve the functioning of the immune and digestive systems, and detox the body. Plus, it can be REALLY delicious. Bison tartare, anyone?

If you’d like to venture down the path of adding more raw meat to your diet, some recommendations that you should follow are:.

• Don’t store raw meat in the fridge for more than 2–3 days (unless it’s still sealed in cryovac packaging).
• Don’t mix raw and cooked meat together for storage in the fridge.
• When possible, store raw meat in the largest cuts possible. For instance, a whole tenderloin instead of chopped tartare. Raw meat is best enjoyed when prepared right before serving.
• Cut the piece of meat by hand immediately prior to serving, with clean hands and kitchen tools.

For some inspiration, check out these raw meat dishes from around the world:

• Carpaccio: A dish from Italy made of very thinly sliced raw meat or fish.
• Tartare: Raw steak, usually filet mignon, that has been chopped and mixed with a delicious combination of olive oil, anchovy paste, seasonings and topped with an egg yolk.
• Mett: A German dish of uncooked, minced pork that’s flavored with salt, pepper, and garlic or caraway.
• Sushi: A Japanese dish consisting of rolls that contain cooked rice and raw fish like salmon or tuna belly.
• Ceviche: Minced raw fish cured with citrus juice and seasonings, a delicious Mexican dish.

Always make sure to eat high quality, pasture-raised meat and sashimi grade, wild-caught seafood — it’s even more important when you’re eating it uncooked.

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