(Pinon Hills, California)
Organic, free-range, pastured, grass-fed/finished, heritage-breeds,
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Brought to us by our friends at http://www.rawpaleoforum.com/display-your-culinary-creations/high-meat-recipe-preparation-for-more-advanced-rafers/
High-Meat Preparation Notes:-
First get hold of a properly sealable container(eg:- vacuum-jar/sealable plastic box/Bell Jar etc.). Fill half of the box with the raw meats you want to age - make sure to leave 50% of the box unfilled, so as to ensure that there is enough air/oxygen for the bacteria - it's a very bad idea not to leave enough (fresh)air for the bacteria to work on. Then place the high-meat container in the fridge. Make sure to take the container out and air the box outside , at least once every 1 to 3 days for a few minutes, depending on your whim - properly airing the meats outside helps to refresh the air within the box, allowing the bacteria to continue their work, and the more frequently you air it, the faster it ripens - don't air it inside the house as that will stink out the place. Oh, and don't forget to cut up the fresh, raw meats into mouthful-sized pieces before you start using it for "high-meat" - otherwise, it's a rather messy business to cut it all up once it's reached the "high-meat" stage - though, I suppose, one can wait, instead, until it eventually becomes liquid, where one just needs a spoon.
Generally speaking, if the fridge is not at too cold a setting, and if the high-meat container is aired frequently, then it's usually recommended to wait c.1 month before trying it. I find that I get the beneficial effects from the high-meat within c.2-3 weeks after storing it, usually once the outer surface of the aged ,raw meats has become slimy enough, but with the rest of the meat still being quite solid enough to be picked up by a fork - I generally don't like the texture of "high-meat" once it becomes too liquidy. Though, there are some who prefer aging the "high-meat" for several months.
A few people wish to speed up the process by storing the "high-meat" container outside the fridge in the open air, but this is fraught with difficulty as flies are fiendishly clever at laying their almost unnoticeable eggs around the lid, and these can then so easily drop in. It's been suggested by one member of the group that the container in question should be sealed within two separate black bin-bags so as to deter the flies. PLus, when I left high-meat outside, it seemed more likely to go dry, and dried out high-meat is useless re getting the boosts in mood etc.
(I should also mention that I personally only got the fullest benefit from "high-meat" once I started eating c. two (cubic-inch-sized?)chunks of "high-meat" each day, and that the effects, oddly, seemed to only start being noticed after c.12-24 hours. Obviously, though, everyone is different, in this regard).
"High-meat" can be made from pretty much any raw-animal-food-source. The Eskimoes used to age raw fish in this way, the Chinese would age their raw eggs for decades, the French often age their raw cheeses until they become very stinky etc.. I personally found most "high-meats" versions to be a problem for me(especially any "high-meat"-muscle-meats), with the exception of aged kidney, aged tongue, and especially aged ox/beef heart - I use the latter most of the time, for reasons of taste and convenience. I would strongly recommend that people experiment with a wide variety of "high-meats" before they find the one that is least appalling re taste.
Virtually everyone finds "high-meat" a problem at first, re taste, due to past conditioning. My own solution, at the start, was to cut the meats up into very tiny slivers so that I could just swallow them very quickly without having to endure the taste for long. I'd then follow up each mouthful with a big gulp of alkaline (spring) mineral-water in order to blot out the after-taste. Naturally, over a certain length of time, I got used to the taste and no longer need to cut up the meat into such tiny slices or chase each piece with water, and, nowadays, I even relish the rather acidic taste of some kinds of "high-meat", viewing it as a useful alternative to smelly raw cheeses(I happen to be allergic to raw dairy).
Naturally, there are always going to be some who feel they won't ever be able to get used to such fare, so I would strongly recommend that such people buy "EM" products, instead, or, (powerful) probiotic supplements. "EM" stands for effective microorganisms. However, I'm sceptical re the efficacy of the latter two, by comparison to "high-meat", and view them as substitutes only - besides, "EM" products are rather expensive and difficult to prepare, whereas "high-meat" is relatively easy to make.
The benefits of the extra bacteria from "high-meat" include better digestion, and increased concentration, energy-levels and improvement in mood. Here's a standard news-report re a study describing how bacteria help improve one's mood:-
Posted by Poly
@ 03:33 PM CST
As in the earlier post, the new labeling laws will go into effect by Jan 1st 2012. I have posted an informative article here with the link to the Federal Register and the phone numbers for you to call for more information.
By Susan Brady
Published: Wednesday, 29 December 2010
New USDA Labeling Requirements for Meat and Poultry
WASHINGTON, Dec. 29, 2010 – The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) today announced that it will be making important nutritional information readily available to consumers on 40 of the most popular cuts of meat and poultry products. Under a new rule, packages of ground or chopped meat and poultry will feature nutrition facts panels on their labels. Additionally, whole, raw cuts of meat and poultry will also have nutrition facts panels either on their package labels or available for consumers at the point-of-purchase.
"More and more, busy American families want nutrition information that they can quickly and easily understand," said Agriculture Secretary Tom Vilsack. "We need to do all we can to provide nutrition labels that will help consumers make informed decisions. The USDA and the Department of Health and Human Services work hard to provide the Dietary Guidelines for Americans every five years, and now consumers will have another tool to help them follow these guidelines."
The nutrition facts panels will include the number of calories and the grams of total fat and saturated fat a product contains. Additionally, any product that lists a lean percentage statement, such as "76% lean," on its label also will list its fat percentage, making it easier for consumers to understand the amounts of lean protein and fat in their purchase. The panels should provide consumers with sufficient information at the store to assess the nutrient content of the major cuts, enabling them to select meat and poultry products that fit into a healthy diet that meets their family's or their individual needs.
Examples of the major cuts of raw, single-ingredient meat and poultry products include, but are not limited to, whole or boneless chicken breasts and other pieces, or beef whole cuts such as brisket or tenderloin steak. Examples of ground or chopped meat and poultry products include, but are not limited to, hamburger and ground turkey. This rule is effective on Jan. 1, 2012. The Federal Register notice announcing this rule can be found at http://federalregister.gov/a/2010-32485..
Consumers with questions about the new labels should call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). The hotline is available in English and Spanish and can be reached from l0:00 a.m. to 4:00 p.m. ET Monday through Friday.
Posted by Poly
@ 12:42 PM CST
Growing Your Own Chickens For Meat
By Katie Pepper Morgan
The decision to raise your own chickens for their meat is one that many more people are making. By raising your own meat you will control what your chickens eat. If you are choosing to feed your family only free range chickens, then you can insure your chickens are free range.
COST OF RAISING CHICKENS FOR MEAT: You will be surprised to learn you probably won't save much money growing your own chickens for meat unless you plan on raising a large number of chickens and filling up your freezer.
ARE ALL CHICKEN MEATS THE SAME?: Meat you raise yourself may not taste exactly like the chicken you buy at your local grocery store. Most people think the fresh meat you raise yourself actually tastes better, while other people think the taste takes some getting used to. Some people can not tell the difference between the store bought chicken and home grown chicken meat.
HOW LONG DOES IT TAKE?: How long it'll take to raise chicks to butcher depends on what type of chicks you choose to purchase. You can purchase fast growing chicks from online hatcheries which will be ready to butcher in about 15-16 weeks or so. This is a very fast turn around time. If you choose to raise a standard breed like New Hampshire's or Rhode Island Reds then it may take a little longer until they are ready to be butchered.
If you are concerned about the treatment chickens may be in commercial farms while they are being raised for meat then you may wish to raise your own chicks for meat. This isn't a decision for everyone. Butchering can be hard, especially if you form a close bond to the chickens. If you are unsure if you will be able to handle the butchering, then you can probably hire someone to do it for you.
Please click on the link for the original article http://ezinearticles.com/?Growing-Your-Own-Chickens-For-Meat&id=4084810
Posted by Poly
@ 07:17 AM CST
Meat Lovers Can Now "Grow Their Own Lamb"
by Tanya on December 01, 2009 at 8:51 AM
Taking cue from growing vegetables for own consumption, a Brit farmer is offering a "Grow Your Own Lamb" service that allows meat lovers to see the animal being conceived, born, butchered and delivered to their door. Brett Varker from Rowhorne Farm in Exeter, Devon, charges customers 176 pounds to be "completely involved" in every stage of the lamb's life.
First they choose the parents of their lamb from six breeds of ewe and four breeds of ram.
The pair are then placed in a field and the buyer can watch them mate and return to witness the ewe giving birth.
And then they are allowed a monthly visit to see the lamb before it is slaughtered at six months old and delivered to their door.
"Many of us grow our own vegetables but we're going a step further and helping people grow their own meat," the Daily Express quoted Brett, 48, as saying.
"Farming seems like a dark art to people these days, so we want to show them what is involved and how much we care for our animals.
"This is no petting zoo - it's about great quality meat," he added.
For the original article, please click the link http://www.medindia.net/news/Meat-Lovers-Can-Now-Grow-Their-Lamb-Meat-61631-1.htm
Posted by Poly
@ 07:02 AM CST
For the full article please click on the link below
I'm hoping to get my chicken meat from my own supply.
Now, here are the questions...
1. I have Light Sussex and Dorkings, Are they fast enough growers?
They are certainly fat enough...
2. How long will a L.S. take to get to an eating weight?
3. How much food will it take to get it there?
I would like to get broilers, but they have to be bought and that to me is not sustainable at all.
I have all the gear/space etc i just need a bit of info from someone who has DONE IT already. I have an 80 egg incubator and barn space for 3 times that in hens.
I am getting a horrible feeling that the feed is going to cost more than the chicken in the super market. It doesn't matter that it's nicer.
The electric company doesn't accept niceness cheques.
Posted by Poly
@ 10:02 AM CST
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