Subject: | |
From: | |
Reply To: | |
Date: | Thu, 14 Dec 2000 07:16:31 -0500 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
On Thu, 14 Dec 2000 00:01:00 -0700, Lorenzo <[log in to unmask]> wrote:
>> >....may have rendered the animal fat in leather sacks hung
>over the fire >
>
>NOW:
>
>It seems to me: That anyone who speculates in this manner
>has never hunted, skinned, butchered or cooked a rabbit or
>deer.
>
>May I suggest that you try it. You will find that the FAT
>in a wild animal is not in the muscle meat like in a "Chuck
>Steak" or "Rib Roast". Before winter wild animals build
>up a large reserve of fat to help them through the winter.
>But it is not in the places where it is on domestic animals.
That's right, Lorenzo, and in this way cooking a wild game muscle over the
fire can't waste too much of the animal fat.
People can just cut out fat deposits they find, eat this raw
and roast the not-fatty rest then.
However the *amount* of fat available in a wild game in a savannah area
where no cold winter is to be expected is much lower than in domestic
animals.
I think that's your experience too.
Then a big part of the fat is reported to be bound in parts where the fat
isn't accessible so easy. Like in skin and bones.
How does one eat the skin and the bones?
Regards, Amadeus
(Lorenzo you are always refreshing to me :-)
The Kangaroo composition from paleodiet was:
Here's a table
of estimated values for this 44 lb kangaroo:
Tissue % carcass wt. Organ wt. (g) %fat total fat (g)
muscle 0.50 22,000 0.02 440
bones 0.13 5720 .03 172
liver, organs 0.075 3300 0.04 132
washed GI tract 0.06 2640 0.02 53
blood 0.012 526 0.02 11
marrow 0.004 176 0.51 90
brain 0.0014 62 .093 6
skin 0.13 5720 0.10 572
storage fat 0.0026 114 0.82 94
GI contents,
hair,nails etc 0.085 3740 na na
Total 1.00 44000 na 1568
|
|
|