How to choose raw meat

Raw meat is easily digested, it has more enzymes and vitamins, especially B6 and B12, A, D as well as iron, selenium, zinc and magnesium. Raw fats promote metabolism and help the body rid itself of toxins. But that meat was useful, it should be his right to choose.

For consumption in raw form is suitable only for beef, veal, or mutton from animals grown in a natural environment and fed only grass. Grown to feed cattle not only loses its nutritional value, but is often sick and his meat might be infected.

Fresh meat to be eaten raw should be frozen for a period of not less than 14 days. This way you will be able to get rid of parasites and pathogens. For the safe consumption of raw meat and soaked it in citrus juice, is able to cope with pathogenic flora. Also for security to the mince add fermented foods – soy sauce, pickles, vinegar – the enzymes contained in that food, is also ready to confront the causative agent of the disease, potentially found in raw meat.

Recipes with raw meat

The dishes of raw meat is in the cooking of many peoples. This famous French steak tartare and Spanish sauchie, Italian carpaccio and Japanese sashimi, Korean Hye and Ethiopian gored-gored, and many others.

For the famous steak Tartar you will need:
1 kilo beef fillet;
- 2 tablespoons of capers;
- 1 onions;
- 2 raw egg yolks;
- 2 tablespoons of olive oil;
- 6 anchovy fillets;
a drop of hot sauce Tabasco;
a drop of Worcestershire sauce;
- 1 tablespoon red wine vinegar;
- ¼ Cup chopped parsley;
- ½ Teaspoon Dijon mustard;
- freshly ground black pepper;
- sea salt.

Chop the onion and anchovy fillets. Wide heavy and very sharp knife, very finely chop the meat. Do not use the grinder as it will deprive all the meat juiciness. Mix the minced meat with seasonings, butter, eggs, and more pieces of onion and anchovies. Form eight meatballs, laying them on the serving plates. Serve garnished with the remaining onions, fish and capers.

Another dish of raw chopped beef, which is worth a try – the Italian carne crudo. Take:
- 500 grams beef fillet;
- 2 lemon;
- 2 cloves of garlic;
- 1 white truffle;
- olive oil;
- freshly ground black pepper;
- sea salt.

Chop the meat into small pieces using a large sharp knife or two. Put it in a bowl and squeeze the stuffing with lemon juice, drizzle with olive oil, season with salt and pepper. Leave for a period of from 10 minutes to 1-2 hours. Chop the truffle and serve the meat sprinkled with this delicacy.