Raw ground beef recipes.

[macgeek2005]

So far I've mostly been just eating raw organic grass fed beef by itself, with a little black pepper, garlic powder, and a few herbs. Today I've tried adding lemon juice to the ground beef, to make the overall flavor better, and it made quite a difference. But I imagine people have thought up real recipes that actually make it taste Good, not just tolerable, haha. Does anyone have any suggestions? Keep in mind that I do not use blenders, dehydrators, etc. Just plates, bowls, silverware, etc.

edit: Also, I prefer to avoid bad digestional mixes. I wouldn't want to put olive oil on the meat for example.

[balancing-act]

Tastes great totally by itself to me, so I dunno. If the quality of the meat is really good.

[Dorothy]

Hubbie especially likes chili seasonings in beef and cumin in ground lamb.

We both love it with egg yolks on top - mine I make into a "bird's nest" structure and put egg yolks in the nest.

The possibilities are as endless as their are seasonings - it really just depends on your own personal preferences.

[balancing-act]

But suggestions are nice. I'll try that cumin on lamb. Yeah, I've always thought it makes sense to translate spices from the cooked world to raw. Maybe some Indian spices on lamb...
But a plain raw hamburger tastes yummy to me, too. Maybe there's a place for spiced up food and a place for plain sometimes. 

[Dorothy]

I think there is definitely a place for both. Really, any spices you like for cooked food would also go for the raw version. Italian, Thai, Indian - you name it - give it a try, even if only on a little bit. I also like hot Hungarian paprika on mine because that is a flavor I grew up with. I also make sauces out of a raw mayonnaise and ketchup Russian dressing that I like on other things.

I like chopped up onions with it too. Raw cheeses are great if you are going the primal route. We had chili, cayenne, salt, pepper with ground raw Parmesan and egg yolk today. Yum.

[balancing-act]

And what was your base meat on that, Dorothy? I'm about to try ground lamb with some chopped onions, curry, cumin, and I'm trying to figure out what extra fat- some some raw gruyere cheese. Or possibly coconut. Any thoughts on adding fat to meat? I guess you do some cheese....

[balancing-act]

Dorothy, just read your post about marrow in the other thread. I think I need to visit a farmer....

[cherimoya_kid]

raw gruyere cheese.

Gruyere is cooked.  Even when made from raw milk, the curds are cooked during pressing.

[balancing-act]

I was just thinking about that. I can tell. Any thoughts on a cheese that likely isn't? I'm probably best off going with a local company that I know has integrity. I guess I could try calling them, too.

[Ferocious]

I was just thinking about that. I can tell. Any thoughts on a cheese that likely isn't? I'm probably best off going with a local company that I know has integrity. I guess I could try calling them, too.

I think all cheese has to be heated but I know Organic Pastures doesn't heat their cheese above 105 degrees F. I am not sure if you can buy it outside California though: http://www.organicpastures.com/products_cheese.html

[balancing-act]

I ended up having a revelation- NO DAIRY. Or very minimal. You all are right. I've got coconut and nuts for fats, and I located some pig back fat, too, so we'll see how that goes. Thinking about it now I blame dairy for a lot of lethargy in my life.
Separately, my brainstorm idea of the day- raw coconut milk curry soup. Anyone done that before?

[cherimoya_kid]

I was just thinking about that. I can tell. Any thoughts on a cheese that likely isn't? I'm probably best off going with a local company that I know has integrity. I guess I could try calling them, too.

Blue cheeses are not cooked during cheese-making.  If they are made from raw milk, then they are truly raw.

[cherimoya_kid]

Separately, my brainstorm idea of the day- raw coconut milk curry soup. Anyone done that before?

I've not eaten the raw version, but the cooked version is very tasty.  I imagine they would taste about the same.

[balancing-act]

The raw coconut milk soup was amazing. Why do people cook things? Next I'm going to try a veggie stew with this pig back fat. I only need so much protein, but organic veggies drenched in one hearty fat or another sounds like a nourishing dinner.

[Dorothy]

Most cheeses can be made raw but aren't even if they are labeled raw. I buy mine from a local dairy man that sells his milk raw and makes the cheese on the farm. He uses no heat what-so-ever in his. It's hard to find instructions on how to make cheese without heat, but it can be done. The only way to get truly raw, unheated cheese is to make it or find a person that you trust that makes it. You can't trust the labels at all.

[Dorothy]

balancing act, for fat try egg yolks - they are the best with any kind of ground meat. I only eat a tiny bit of meat - a meatball size - but sometimes with 2 yolks! Then there is the marrow and I'm about to try suet - but with the high fat ground meat I just got they add back fat to it - I'll let you know how that goes.

I almost forgot avocados! There is nothing we like more than avocados on fatty fish - but I've never tried them on ground meat. I betcha that guacamole would be fabulous. I gotta try that.

.... and Hubbie's favorite is chili in any ground meat - that's one we have a lot no matter if it's lamb or cow.

[balancing-act]

Thanks, Dorothy. I'll try the egg yolks. I'm not a huge egg fan in general, but I'm not against them... I'll totally take the suggestion. I'll also about to pick up some pig back fat (only 50 cents a pound), and I'll see if that's any good. I asked about marrow in the market today, but they're out of it today.... Let me know how the suet goes. Chili on ground meat definitely sounds rockin. Sounds like we're in the same camp with the moderate portions of meat.

As far as avocados- it's funny because I've been super turned off by avocados for the past six months because I ate countless scores of them last winter, but just a few hours ago I got my tropical fruit order in the mail, and apparently since it was the very end of jackfruit season the farmer only had ten pounds of jackfruit, when I had ordered the standard twenty, so he threw in a half dozen giant Florida avocados in there- the kind I love-- so avocados it is! Not sure what I'm going to do with them exactly. Would avocado go well with meat? I'm not so sure. On fatty fish, though, you say- hmm, I'll try that. What's an example of fatty fish, tuna?

[Dorothy]

I think that salmon is my favorite fatty fish. Horseradish and ginger with the avocado is my favorite. I put a little nori on it too.

Strangely enough I never thought about avocado with ground meat because I always end up eating it with egg yolks. But you are making me think. Fresh pico de gallo and mashed avocado sounds like it could be really good. Those are AMAZING with ceviche. I'm going to try it next time I have the ingredients.

[RawZi]

Most cheeses can be made raw but aren't even if they are labeled raw. ... You can't trust the labels at all.

    Most gruyere cheeses that are labeled made with raw milk were heated to 129 degrees for hours as part of the process to make them, not to mention all the salt they add.  I think the reason they get away with almost everyone thinking it to be raw is because it's not pasteurized, steamed nor boiled.  I believe there is one gruyere which has never been heated, or at least a lot less so.

    That being said, too bad, as grated it could have made raw ground beef and suet palatable.

[Dorothy]

I put raw parmesan on my ground meat sometimes too RawZi and it really is good. Since I have a really raw source for cheese will try to get some guyere and put it with the suet I bought. Thanks for the suggestion.

[balancing-act]

"I think that salmon is my favorite fatty fish. Horseradish and ginger with the avocado is my favorite. I put a little nori on it too."


I think salmon is the one fish I'm sick of, though maybe it's time to try again. Horseradish sounds good; I'll try that on some sorta fish when fish calls me.

I think if you're in the mood for avo/guac it might go well with anything. Last winter I was eating it straight as a meal- lots of fresh hot peppers minced in there, and substituting tomatillas for standard tomatoes, as I'm not a tomato guy. It was awesome, but this round I think I'll make a huge batch and give it away to the neighbors.... I'm not feeling the avocados right now, and I've got four remaining ones the size of mini footballs. What a dilemma. While people starve in India-  wait, I mean the next town over.
But when it comes to guacamole, do include fresh hot peppers, some black pepper, and very liberal on the cilantro. :-)