I don't think I've ever eaten deer meat, and I've never eaten lamb or
chicken or any other bird raw, but I have eaten beef raw many times,
and it's not fully true that cooking softens raw beef. AFAIK,
cooking hardens beef, makes it tougher at first, but later in the
cooking, it makes it softer. The time between medium and well, or
between well and very well done will make a pot roast soft.
I started off wanting my meat rare, but sometimes I would mess up and
cook it too long and it was medium or well-done. So I started taking
it out earlier, sometimes too early. But I ate it anyway Later I
would get impatient when I got hom, put some on the stove or in the
oven and save a small bit to eat right away, raw. Then I started to
eat more of it, and it can be so soft it "melts in your mouth", more
than after cooking it. Sometimes I miss the warmth and would cook
some of it a little, and it gets tougher long before it gets softer. .
Some cuts are tougher but slicing them thin tends to make up for that.
I've had raw ground beef too, steak tartaer, but it's no nearly as
good as rib roast, for example. Maybe if it were marinated in wine
or something, it would be different, but the ground beef by itself is
not nearly as good as other cuts, nor is it as good as a good
rare-cooked hamburger. IMO of course, but the emphasis on steak
tartare as the only good raw meat that's ever discussed is misleading.
FWIW I've gotten food poisoning a couple times, and once (out of many
times) got sick from friedfood, and a few other times food has caused
some problem or other, but I've never gotten sick from raw beef.
> and digestive systems aren't
>equipped to handle. And while we might hear from raw foodists that cooking
>kills vitamins and minerals in food (while also denaturing enzymes that
>aid digestion), it turns out raw vegetables are not always healthier."
>
>--s
--
Meir