MEAT HYGIENE

Question
Privet (russian equivalent for hello)!
Let me again trouble you with a few more questions...
To begin with a wee bit strange one... What is you opinion on a MEAT HYGIENE in general? I mean, do you pre-wash it before eating? Though I know it much depends on some personal choice, but what you reccomend to do (wash it or not)? In my own case, I do it out of sheer habit (in my vegan\fruitarian days I developed that enthusiasm for washing my hands... I has this thing about washing my hands about 15 times a day. It seems as I do wash my hands all the time) because I doubt it makes my meat more cleaner... Even though I buy meats rather dirty (it initially is touched by butcher who at best washes his hands once a day, then it is set out on a stoll by a seller and with further possibility of potential other buyers also hand it plus the contact with common scales makes it comparatively unclean...) So, do you dig me? I want to ask if it is safe not to wash my "dirty" meat before eating it...?
Then, I as well would like to know the best way to store meats. Could it be done with the help of large glass jars? Though I always take a minimum of enough meat to last for a day or two, different situations may arise...
And finally, let me know how to choose the best liver. I refer to beef liver... If you have some experience, is it better to purchase liver with darker colouring or rather brighter one is more nutritious? Could you suggest some orther tips if they do exist?
Thank you again, bye
healthily
Yuriy

Answer
Well, in my cooked-food days I always washed my meats/fruits/veg before eating them, because that's what I was taught to do in my family, because of the usual bacterial fears. However, these days, I just don't bother, as I am not so afraid of others'  bacteria as I used to be. Anyway, the most I do is drain the blood away(for drinking) as the blood from the meat otherwise goes everywhere(most of the meats I buy come in sealed plastic bags and the blood tends to collect at the bottom of the bag).

Re storage:- Well, obviously a fridge is the best way to store raw meats. One can store meats in glass jars at room-temperature but there's always a chance that flies can then get to the meat when the jar's carelessly left opened and lay eggs in it, in that case . Other than the fridge, there are ways to keep/preserve raw meats for longer by drying the meats(though I think one would have to use a specialised dehydrator for that)  or by pickling them in jars but, unfortunately, I have absolutely no idea how to go about this properly in a rawpalaeodiet-friendly way, as I've always found the fridge to be sufficient for my needs. However, there are quite a number of people on my rawpaleodiet Yahoo group who frequently dry, pickle or ferment their raw meats to make them last longer without need of a fridge, so I suggest you join the group and ask a general question to all members about this issue.

Re liver:- I've recently read a comment or two on my group stating that the darker livers tend to be of much higher quality than lightly-coloured equivalents - I think that that is usually true - at least the high-grade livers from wild animals I get are always very dark, while livers from intensively-farmed animals (usually) tend to be very light in colour.
Hope This Helps
RPG

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