[Norfleet]

Originally posted by Arryn:
Meat is better after it's been hung up for a while and allowed to age (bleed) a day or so. It's by far more tender than cooking it freshly-dead. I prefer my (rare) steak to be tender and juicy, not tough and jerky-like.

Yes, but you see, if it's FRESHLY dead, it's still WARM. Then you don't HAVE to cook it at all!

What's more, it still can twitch if you shock it. That's when it's best: If you let it hang for a bit, it no longer twitches. It's gone totally dead.

As an added bonus, it's still bloody, which is just how I like it.