"High-meat" is an acquired taste. When I first tried out various "high-meats", I found that aged fish and aged eggs and aged muscle-meats to be absolutely revolting and could not eat them if they were aged past a certain point. I found raw ox tongue and raw ox heart the easiest to deal with. I can, of course, handle raw aged cheese but, given the long-term effects of raw dairy on my health, I avoid that as much as humanly possible. I now can handle most muscle-meats as high-meat, but still am put off by the taste of high-eggs and high seafood. I try to do things I enjoy, generally, so I am not too worried about the lack of variety of my high-meats. Really, it's up to you - we all have different genes, different bodies, different health-situations, so we all have to experiment. I, for example, tend to get a nasty toxic shock in my mouth if I consume anything that is heavily salted.