I just had nearly half a kilo (including bones) of "green" lambs rib.
It was butchered just some 6 hours earlier, and before that probably
hanged for some days as meat always is. I tried first to eat it raw,
but realized that I would not be able to chew much of it, so I put it
in my combinde micro/grille. That made it taste much better.
To be a bit more "caveish" I used only my fingers and teeth, wich
makes it taste even better. Perhaps I could have had it raw with the
help of a flintstone chip, and swallowing without chewing completely.
Is it possible at all to eat newly killed game meat without heating?
What about the taste of it?
A well hanged elk (=moose) beaf I can stand eating raw.
A friend of mine (who eats ordinary food) has told me that she always
when she is preparing meat, puts small (raw) peaces if it in her mouth
and so eats nearly half of it before it goes in the pan (not pork).
The questin is, are we adopted to eat cooked meat. Has evolution had
time enough and are there advantages big enough for that???
Either we have to get an answear to that, or we have to stay on the
safe side and eat the meat raw (or not eat truly in the way our
iherited nature calls for).

By the way, being a swede, am I forbidden fruit or not? ;-)

- Hans (Bagarmossen, Sweden)