I was thinking about the problems with cheap meat. Though i'd like to
consume more raw meat, t he quality of stuff I get makes me sceptical of
possible parasites or other unsavouries [I try to save money]. Does anyone
have any thoughts on boiling meat n regards to enzyme loss.

 

I have also heard that boiled meat contains a lower quantity of HCAs
relative to other styles, which is a bonus J

-J