Hi everybody, Speaking of regular cows: >If you have a source of "organic" no-antibiotics/steriods/etc beef or >marrow, that would be preferable to normal beef marrow--since bad stuff is >known to accumulate in organs and bone marrow. Nevertheless, one might >assume that the marrow may provide such important lipids that the >"detriment" of any associated accumulations may accumulations is >overshadowed. I have ordered some brains from Saveon Foods. How safe could these organ meats be? I thought I would cook them. How about brain pemmican or raw brains. I enjoyed creamed brains/sweetbreads in the past. Are there some other cooking methods that would be interesting? All the best, Susan BC Canada