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<blockquote data-quote="Simeon_Strangelight" data-source="post: 1293679" data-attributes="member: 6783">That's a lot. I just a few bits of raw beef liver. The interesting thing about beef is that in most of the countries of the world beef is edible without risk in raw form. Beef tartar is just applied to certain parts of beef, but turns out that you can eat almost anything. Though it's true that liver, then kidney or bone marrow can be more tricky as more toxins accumulate, so the grass-fed free-range beef is safe while the other one not so much. But compared to chicken or pork, then beef is exceedingly safe in raw form. They do eat beef, horse and other meats raw in some countries. I tested out lower quality beef raw, but wouldn't rcommend it - you can feel that the body needs more time to digest. Even experimented with a bit of raw chicken which is passable. Pork is where you have to draw the line - organic or not does not matter. Oh - and one way to limit the amount of potential parasites is to simple freeze the beef liver, then eat it raw after defrosting. The taste in this case doesn't matter much. An easy way for amateur sushi cooks is to simply freeze a fish - that way you are certain to have safe raw fish.</blockquote>

[QUOTE="Simeon_Strangelight, post: 1293679, member: 6783"] That's a lot. I just a few bits of raw beef liver. The interesting thing about beef is that in most of the countries of the world beef is edible without risk in raw form. Beef tartar is just applied to certain parts of beef, but turns out that you can eat almost anything. Though it's true that liver, then kidney or bone marrow can be more tricky as more toxins accumulate, so the grass-fed free-range beef is safe while the other one not so much. But compared to chicken or pork, then beef is exceedingly safe in raw form. They do eat beef, horse and other meats raw in some countries. I tested out lower quality beef raw, but wouldn't rcommend it - you can feel that the body needs more time to digest. Even experimented with a bit of raw chicken which is passable. Pork is where you have to draw the line - organic or not does not matter. Oh - and one way to limit the amount of potential parasites is to simple freeze the beef liver, then eat it raw after defrosting. The taste in this case doesn't matter much. An easy way for amateur sushi cooks is to simply freeze a fish - that way you are certain to have safe raw fish. [/QUOTE]

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