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>> >However I recall almost no taste (or veeeery slight) of raw meat.
>> >And not so appelling or the opposite.
>>
>>That is the case in too fresh meat. It is quite tasteless to me
>>
>>jean-claude
>
>I guess I just have weird taste buds.  When I ate my first large serving of
>raw, free-range meat last week (beef), I thought it tasted extraordinary.
>Before, I was willing to do paleo w/o eating raw meat, but now I think I
>actually *prefer* the taste of it raw.  Maybe it's just physocological b/c
>it feels more 'natural' to eat raw instead of cooked meat?


taste is a very relative experience depending on time and physiological
state.
What might be bland to me might be savory for you specially coming from
eating overcooked meats, i never in my life been able to appreciate american
style cooked meats  ( dried out ) so i am coming from the experience of
eating very rare meats allready . so switching to completly raw meat was
also a better experience than rare,  to me but not an incredible  experience
like when i started to apreciate the aged meats over the fresh cuts coming
staright from the butcher ( which is allready aged 10 days to  2 weeks
minimum for beef)
 I don't know if you ever tried freshly killed meat but it is quite aversive
then it becomes bland for a while and start to taste better and better with
time. An aged beef for me is not before 3 weeks in a fridge environment  or
few days after purchase in store and left to dry out superficially  at room
or outdoor temperature in a  well ventilated place .
a crab for exemple in the summer time is palatable only after 1 day in the
sun or 2 or 3 days in winter time. Before , not only the flesh don't
separate from the shell but it taste nothing. Ripe ,it is a delicacy.
jean-claude