Wow, thank you both of you for the great information! I've been searching around the forums and haven't have had much luck learning about what you two just taught me . It's great to be able to directly ask questions!

I didn't realize that grass fed beef is less marbled. Thats interesting to finally understand why marbled steak is so sought after in cooked steak. So does this mean that highly marbled beef like usda prime and wagyu beef is often fed grain diets?

Would it be a good idea to buy a large 4-5 lb. roast to leave in the fridge to dry age (only a few days for the purposes of storage) and then take a steak slice every time I want to eat from it?

I read/learned more about dry aging beef and found out that the meat exposed to the air turns dark and needs to be trimmed. What do I do with these parts and what do I do with the fat cap? How should I cut/eat from a large roast of beef that was sitting in the fridge for a few days?

Are there cuts of steak that are less sinewy? The first time I bought sirloin steak, it was hard to chew (I also didn't know at the time how to properly cut it). For trying out lamb, what is a good cut for a beginner like me to get?

Again, thank you both for taking the time to answer my questions and help me out. I really appreciate it!

Hello everyone.

I'm 19 years old and I live in Berkeley, Ca (near SF). I first accidentally stumbled upon rawpaleodiet.com and read Lex Rooker's testimony and instantly became interested. I've been lurking for a while here and finally decided to make an account.

I've been trying to eat raw beef (there is a great local butcher shop nearby) but I still haven't found the perfect cut and preparation style for it. I eat a lot of sashimi and am comfortable with it since I grew up often eating it.

Hopefully, I can slowly transition my diet and eat more and more raw meat.