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I posted: >Btw, wet mustard from a natural foods store can be used to
replace wasabi.

Cecilia Moen asked:  What is wrong with wasabi?

Nothing, except the price!  It's very costly here; I can buy several jars of
preservative-free, unsweetened yellow mustard for a fraction of the cost!  I
like to put my money where my meat is!  Hehe!

Cecelia said, "when I asked about any sauces for raw meat, I meant raw RED
meat (i.e. beef, lamb, moose etc) and wondered if anyone had any experience
or anecdotes concerning the "cleansing effect" these might have...

I season ground meat as one does for steak tartare, varying the herbs and
spices and including an unrefined, sun-dried sea salt.  I have also minced
fresh venison and seasoned with mustard, sea salt, and lime juice or with
ginger, garlic, sea salt, and lemon juice.  We've also served non-marinated
ground meat on salads, topped with a homemade salad dressing or guacamole.
(We know and trust our source!)

We had no "cleansing effect" or unusual response from raw meat.... just a
wonderful light, clean feeling after eating.  I never find raw meat heavy,
even if I eat a large serving.  It digests very easily.  Ditto for raw fish
and poultry.  You might even notice an improvement in your elimination with
inclusion of raw meat in your diet.

Rachel