A few days ago, I bought some organic beef steak and soaked it in the fresh-squeezed juice of a few lemons and limes for a few hours. I did this to make sure that the harmful germs on the surface of the meat would die.

The result was unpalatable. The taste of raw meat is completely different than that of cooked, but I'm not sure if the lemon/lime juice made it better or worse.

So I put the rest of the batch in the oven and cooked it a bit. After cooking it, it tasted like regular cooked beef but very sour because it was steeped in the acidic juice for a few hours.

So now I am using the batch as part of a raw organic salad, so the other ingredients dilute the intense sour flavor!