Re Raw innards lasting:- You really need to insist on them vacuum-
packing the meats/innards before delivering them. Providing the
vacuum-packing is done efficiently with little or no exposure to air,
then the innards will last up to 10 days or more, if properly
refrigerated once you get them. Kidney/brain, according to one of my
local farmers, can't be easily vacuum-packed, so I usually eat those
first, but vacuum-packed)liver, heart and tongue last a long time.

(It's not always vital to eat innards completely fresh. At the start
of this raw diet, my teeth were so weak they couldn't handle fresh
raw tongue easily, so I had to leave it out (wrapped) for a day or
two to soften it up before I could chew it properly. The taste was
actually quite good)

Geoff Purcell











--- In rawpaleolithicdiet@yahoogroups.com, JOE O'NEIL <joneil21@y...>
wrote:
>
> Great resource for innards but the shipping costs are
> pretty steep. In order to make it as economical as
> possible, I'd have to order at least 10 lbs. The only
> problem is that it might take quite a while for me to
> eat that much meat. I don't know how long it can stay
> in the refrigerator before it starts getting overly
> funky. What has been your experience with
> refrigerating innards? How long can they last?
>
> --- Geoffrey Purcell <geoffpurcell@h...> wrote:
>
> >
> > If you have no available farmers' markets near your
> > area etc., why not try
> > www.northstarbison.com? They deliver all the
> > innards as well as the meat.
> > You will have to specially request each time for the
> > meats to be delivered
> > non-prefrozen, though, as otherwise they
> > automatically prefreeze the meats.
> >
> > Geoff Purcell
> >
> > >From: "joneil21" <joneil21@y...>
> > >Reply-To: rawpaleolithicdiet@yahoogroups.com
> > >To: rawpaleolithicdiet@yahoogroups.com
> > >Subject: [rawpaleolithicdiet] Re: RAW LIVER
> > >Date: Wed, 26 Oct 2005 02:38:13 -0000
> > >
> > >I'm certainly open to eating other innards, but raw
> > cow liver is the
> > >only innard I can obtain up here on a regular basis
> > that has not been
> > >prefrozen. I really am going to try to make an
> > effort to minimize
> > >the amount of prefrozen meat in my diet. It's just
> > a struggle most
> > >of the time given where I live at. The UK harkens
> > everyday!
> > >
> > >--- In rawpaleolithicdiet@yahoogroups.com,
> > "Geoffrey Purcell"
> > ><geoffpurcell@h...> wrote:
> > > >
> > > >
> > > > Well, I too had problems with raw liver
> > initially, particularly
> > >with pig
> > > > and ox liver, though I grew to like them after a
> > year or so, due to
> > >the
> > > > usual taste-change . My own idea was to just
> > add a little raw
> > >garlic or
> > > > raw onion to them. I also tried samphire, which
> > is a seaweed-like
> > >plant,
> > > > which was quite a success- almost any herb will
> > do, really. I found
> > >that if
> > > > I overdid the seasoning too much, though, that I
> > ended up with a
> > >mild
> > > > stomach-ache.
> > > > Liver tastes quite different, depending on which
> > animal you get it
> > >from. I
> > > > found that wild venison liver, and especially
> > wild boar liver,
> > >was
> > > > amazing in taste, and neither needed any
> > seasoning. I presume you
> > >can get
> > > > wild venison innards quite easily in the States,
> > given the amount
> > >of hunting
> > > > there.
> > > > Incidentally, I wouldn't recommend either raw
> > chicken liver or
> > >duck liver.
> > > > Most people seem to consider them a bit sharp in
> > taste.
> > > >
> > > > It doesn't matter, of course, if it turns out
> > that you don't
> > >like any raw
> > > > liver. There are plenty of other innards to
> > choose from, instead.
> > >I
> > > > personally usually prefer the taste of kidney,
> > bone-marrow and
> > >tongue.
> > > >
> > > > Geoff Purcell
> > > >
> > > > >From: "joneil21" <joneil21@y...>
> > > > >Reply-To: rawpaleolithicdiet@yahoogroups.com
> > > > >To: rawpaleolithicdiet@yahoogroups.com
> > > > >Subject: [rawpaleolithicdiet] RAW LIVER
> > > > >Date: Tue, 25 Oct 2005 04:39:26 -0000
> > > > >
> > > > >Geoff,
> > > > >
> > > > >I'm getting ready to start incorporating raw
> > liver into my diet. I
> > > > >haven't done particularly well with high fat
> > food items in the
> > >past, so
> > > > >I'm going to start out slow. I was hoping you
> > could offer some
> > > > >suggestions on how to make the liver more
> > palatable. My memories
> > >of
> > > > >eating liver when I was younger aren't that
> > special, so any info
> > >you
> > > > >could offer would be appreciated. Thanks.
> > > > >
> > > > >Joe
> > > > >
> > > > >
> > > > >
> > > >
> > >
> > >
> > >
> > >
> >
> >
> >
>
>
>
>
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