I've gotten my duck fat several times from US Wellness Meats: grasslandbeef.com?affId=188960

Excellent tasting stuff if you've never tried it before, rivals butter for sure.  They get their duck from Hudson Valley, sold in 1.75 lb tubs.  Just make sure you meet their $75 minimum, which isn't too hard considering all the different cuts of grass fed beef/lamb, rabbit, duck, etc you have to choose from.  They even will ship out fresh meat (never frozen)!

There is this belief that the surface of meat is contaminated by dangerous bacteria, but that the inside is sterile and/or safe. This is the reason why so many people are paranoid about a rare burger, but may think a rare steak is ok. (because in the burger, some of what used to be on the surface is now inside, and will remain uncooked or undercooked with all of the so-called dangerous bacteria)

Yep, that's pretty much what I'd say.  The lemon juice idea is a good one.  May have to implement that

Hey guys, I got a boneless sirloin roast at the Farmer's Market today here in MN.  It's 100% grass fed and grass finished (no antibiotics or hormones).  It's a bit over 3 pounds.  I see great benefits with raw meats, but am a little hesitant jumping straight to raw. 

I'm now eating my eggs mostly raw (poached a very short amount of time) and most of the egg whites are raw.

What would be an easy way to lightly cook the outside?  Many recipes for sirloin roast call for oven roasting, set it at 325 or whatever until it's medium rare.  I'm looking at making it RARE.  How about throwing it on the pan on the stove top and lightly cooking each side until there's no pink to see?  Seems easy enough.  And what's a good way to store the leftovers?  I'd like to separate them into about 4 oz servings and freeze them until needed.  What do you think?