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