Friday 16 December 2011

Raw Meat.

                                                        

Anyone brought up in the era of 'mad cow disease' could be forgiven for thinking that I'm already dead.

I was born immediately after WW2, when food rationing was still in force, but, luckily, my people were sensible enough to realise that 'growing one's own' meant not being deprived. At the aprox 1 acre garden at our Surrey home, we had chickens, bantams, fruit, nuts, vegetables, and a wonderful gardener called Fuller who looked after it all.

Occasionally we would eat roast chicken; but this was rare. Usually the meat of choice was beef, which I presume was more plentiful, and probably mostly imported (we didn't keep cows).

On beef days, when my mother was preparing meals, she would always give me pieces of raw beef to eat; and I loved it. Even today, when ordering steak, my meat has to be served saignante. i.e. Waved in front of a 2000 degree furnace for half a second, then brought directly to the table. The exterior fraction of a millimetre should be well cooked, and the rest, much as it left the field.

Nowadays, post mad cows, people throw up their hands in horror at such things; but I'm still here, and (I like to think) no madder than the average carnivore.

12 comments:

  1. I can still remember being teased at school when I mentioned eating raw meat. It was good though.

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  2. Well, at least we're both still alive!

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  3. Rare but not raw for this long legged carnivore lol hahaha

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  4. love the new tree btw... very Mathew Bourne

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  5. Since I was born and am raised in beef country. You join the ranks of our high plains cowboys who eat their beef just like you do and live to tell the tale.
    Mr. M, it is HOW it is raised and WHERE it is raised and by WHOM it is raised that make it safe to eat.
    Cheers to the healthy raw diet.

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  6. Nothing ruins a good piece of beef more than cooking it to death. Gotta have it rare and juicy. Or as my hubby says, "Just wipe its butt and knock the horns off."

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  7. the best hamburger (hands down!) I ever had was in London at a little "non-tourist" pub across from the tube stop going to the Tate. BLOODY Good as you say over there.

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  8. i think I'll stick with medium to well Cro...heavy on the "well" side.

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  9. Seared to the bone! Burnt to a crisp! Black!

    Not how I like my meat, but how it turns out when I cook it haha!

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  10. I'm another one who couldn't eat raw meat. My O/H likes his meat burnt to a cinder but I'm not that bad:(

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  11. I'm with kimmie...rare, but not raw. I like pork on the pink side too. And denimflyz is absolutely correct...Where, How and by Whom is the all important part!

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