This Raw Foodist Tries Seared Batangas Raw Beef
Exciting development today. I finally got the notion of really doing it. Eating raw beef. In the Philippines we have two main sources. Batangas and Mindoro. Our beef are all grass fed. Organic. Free range. Flavorful. The fat is yellowish. The imported grain fed beef have white fat and taste dull. The cows are slaughtered around 11pm and arrive in the big Farmers Market in the morning. So says the big macho man seller. I bet he eats a lot of beef.
Last night I was reading the success stories of Aajonus Vonderplanitz’ adherents. Many commented that grass fed beef tasted really good. The super model Carol Alt eats raw beef. Carol is more socially polite, she eats SEARED beef. So I search the internet for what searing does. To heck with that, I just asked my cook to make a demonstration. And it appears each side of the beef cut you made is put on a very hot pan and “seared” for maybe 2 or 3 seconds per side, it just browns the surface so the meat looks polite on the outside. But inside it is bloody raw. This should be good for transitioning. It smelled great. It tasted great. No condiments. No seasoning. I tried two types of seasoning we had at home, so so taste, the beef had its own great flavor. Doesn’t need seasoning. I tried a 1″ thick cut. I ate a 2″ x 3″ small cut.
The price of prime batangas beef is easier than fish. It is only P 240 per kilo for that steak we bought, the raw salmon is P 440 per kilo and the raw tuna is P 320 per kilo . How will my body react to raw beef? Only time will tell.