QuestionI am a meat dept. manager. A customer asked me for the best meat to eat raw. She stated that another store recommended sirloin steak. I recommended filet mignon, which was too expensive for her. She also asked and bought a mock tender or chuck tender roast. I recommended and sold her a tri-tip roast. She wanted to make kabobs. She asked if i recommended vinegarer. I told her I would find out for her.
What is the best raw meat to eat raw?
Is there a process, such as vinegar, to prepare the type of meat?
AnswerIt all depends, really....
People who really loathe fat in meats, according to accounts, would truly only prefer filet mignon/fillet steak, as it is the leanest and softest of all the cuts. It is, admittedly, the most expensive cut of meat, though. Most others, though, would not mind using the fattier, cheaper cuts of raw meat.If she wanted to make kebabs(for cooking), then the fattier cuts of meat wouldn't be an issue for her, anyway, likely.
As for vinegar, some steak tartare recipes require the use of vinegar, but many don't at all, online sources using other sauces such as mustard or something else, entirely. If you ever do recommend vinegar, please only recommend raw apple-cider vinegar(with "mother-of-vinegar" in it) as it's the only decent tasting kind. In most (European) restaurants, I find that they just provide the raw meat, possibly along with some raw olive-oil and some (albeit pasteurised) butter, nothing more.
If you should encounter someone who eats a raw-meat-diet, then there is no problem at all. Rawpalaeodieters like me should never bother about the cuts of meat they buy, they usually just choose the cheapest cuts, due to price. Their only interest is whether the meat is from grassfed animals or not. Only raw, grassfed meats(or raw wild meats) will do for rawpalaeodieters.
HTH,
RPG.
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