7 Comments
May 30Liked by Noah Ryan

Is it really as simple as buying steaks from Whole Foods and just eating them raw?

No special sourcing or preparation methods necessary?

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author

You want the highest quality possible.

The more suspicious the cut, the more you want to take precautions (freeze, marinate in vinegar etc)

I prefer large cuts as contamination typically occurs at the butcher. aka I don't buy thin sliced

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May 29Liked by Noah Ryan

When eating raw, any difference between a cheaper cut like chuck roast compared to something more expensive like sirloin?

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If it comes from the same cow, price is simply based off of demand

I prefer cheaper cuts, but you're best off slow cooking roasts. Will reduce some of those cooking byproduct formations

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May 29Liked by Noah Ryan

Do you prep raw meat with anything else? Ive seen you use balsamic vinegar here and there

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author

I typically marinate it in some acid.

Vinegar

Dijon Mustard

Citrus juice

I also include herbs like basil, oregano, cilantro, and onions

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anabolic

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