This is a summary of what Edgar Cayce said about preparing Pure Beef Juice. This will save you the time of searching through all the readings to get this information.
Take 1lb of raw beef, preferably lean beef from the neck or rump.
Cut it into approximately 1/4 inch square chunks.
Place these small chunks of raw beef in a fruit or mayonnaise jar.
Place a lid on top of this jar, but do not screw it on tight. Air will need to escape as it heats.
Place this jar in pan ½ full of water. The water should come up to about half the depth of the jar.
Boil the water until the chunks of beef are thoroughly done. This will take about 2-3 hours. Strain.
Keep the juice only.
Store in the refrigerator.
“We would prepare regularly – every other day – about a pound of beef INTO Beef Juice! Not tea, not broth, but the Beef Juice! This would be taken rather often, but in very small quantities; and when taken almost CHEW it – though there is nothing to chew, of course – for it is liquid, but SIP it – when taking it about every two or three hours during the waking period. Take about a teaspoonful at the time, but take at least a minute or more to swallow that much, see? This will give strength, it will assimilate easily, and make for better conditions. Do not allow any fat to be in the beef when it is prepared. Preferably use the beef from the neck of the animal.”(Cayce)
“Then the rest of the foods, – take as much beef juice in small quantities as the body may assimilate, but do not attempt to take more than a teaspoonful at a time, or more than a tablespoonful during a day – for the first two or three weeks. But take at least three minutes in taking even a teaspoonful. Hence it is to be SIPPED, not gulped; so that it, the liquid itself, the beef juice may be easily assimilated through being mixed well with the fluids of the mouth before being swallowed. We do not mean beef extract, nor beef soup, but BEEF JUICE! This is to be made from the lean beef, preferably the neck of the cow – or the rump. This is the type of meat to be used to make the juice. More strength will be found in same.”(Cayce)
Below is an article featured in True Health, The Edgar Cayce’s A.R.E. Membership Newsletter:
Beef Juice: A Tonic for Strength and Vitality
by Elaine Hruska
Sometimes in the Edgar Cayce readings, reference is made to foods described as either “body building” or “blood building”. The subject of this article belongs to both of these categories. More than four hundred readings mention beef juice, taken as a tonic or medicine-not like a drink or a soup, but as a supplement for stimulating and strengthening the body. Not to be confused with beef extract, broth, stew, tea, or soup, beef juice is a specially prepared food, ingested in small quantities either regularly or occasionally.
Instructions for Preparation
For a number of remedies suggested in individuals’ readings, a more detailed explanantion of the item was mailed along with the recipient’s reading (unless, of course, instructions were already included in the text of the reading.) Here is one example of such a description regarding beef juice that accompanied a reading:
“Put small chunks raw beef in covered fruit jar (all lean pieces, no fat). Put jar inside pan of water (water coming to about half the depth of jar). Boil until chunks of beef are thoroughly done. Strain. Keep juice in cool place.”
“Give full strength, or diluted, as often, as the body will assimilate it, and as much as the body will assimilate.”
Individual readings gave additional information. Now to explain the preparation step by step:
Use about a pound to a pound-and-a-half of lean round steak, “Diced about half an inch, no fat” (Cayce); “no portions other than that which is of the muscle or tendon… [no] skin portions.” (Cayce) “Preferably use the beef from the neck of the animal” (Cayce) “or the rump. This is the type of meat to be used to make the juice. More strength will be found in same.” (Cayce)
After you cut the meat in small chuncks [“about the size of a good sized marble or the thumb” (Cayce)], being careful to cut away the fat, place the raw pieces-no water added, in order to make it pure beef juice-in a glass jar that can be covered. Put the jar into a boiler or other stove-top container that is deep enough so that the water added to the pot will cover about one-half to three-fourths of the side of the jar. Cover the top of the jar, but do not seal it tightly. Set the jar on a cloth placed on the bottom of the pan to prevent the jar from cracking. Then boil the water for about two to four hours.
The beef juice will build up and accumulate inside the jar during the boiling process. “…cook it done, the meat, you see…then strain off, but don’t eat the meat-it isn’t good for a dog even!” (Cayce) While straining off the juice, you can also press the beef cubes to extract any remaining fluid. Store the juice in the refrigerator or other cool place and toss out the worthless meat. The juice should “be prepared [fresh] every three or four days” (Cayce); one reading says, “never [keep it] longer than three days” (Cayce); another advises, “do not keep the same quantity-even in the ice box-over two days, but make fresh” (Cayce), while another says to make a fresh quantity “At least every other day…” (Cayce) Several readings state that it should be made fresh each day. The amount of raw beef would depend upon how long and how often you intend to take the juice. “There will be enough in a pound [of beef] to last for two or three days.” (Cayce)
Directions for Use
Usually in one’s personal reading the amount to be taken was specified; naturally due to individual differences, there are variations. Yet two conditions are consistent: small amounts-ranging from one teaspoon to a total of two tablespoons-are to be taken each time, and this quantity is always to be sipped slowly, not gulped down quickly, but taking one’s time to swallow it; “almost chew it-though there is nothing to chew, of course-for it is liquid…” (Cayce)
Here follow several readings encompassing these instructions:
“Give a teaspoonful at the time, but let the body be at least two minutes in sipping that quantity. Let it rather be absorbed than swallowed. Let it just flow with the salivary glands and be absorbed through the body-force by the gentle swallowing. There will be little or none to digest, but will be absorbed.” (Cayce)
“But take at least a teaspoonful of beef juice four times each day and take at least a minute and a half sipping this. That is, just sip it sufficiently that there is scarcely the need for even swallowing but let it be absorbed in the mouth as well as just trickle, as it were, to the throat and stomach, and then a swallow…” (Cayce)
Another reading, given for a forty-one-year-old woman suffering from flu-like symptoms, explained a threefold reaction produced in the body. She was advised to sip during the day one or two tablespoons of beef juice.
“This, sipped in this manner, will work towards producing the gastric flow through the intestinal system, first in the salivary reactions to the very nature of the properties themselves, second with the gastric flow from the upper portion of the stomach or through the cardiac reaction at the end of the esophagus that produces the first of the lacteals’ [lymphatic vessels in the small intestine] reaction to the gastric flows in the stomach or digestive forces themselves; thirdly making for an activity through the pylorus and the duodenum that becomes stimulating to the activity of the flows without producing the tendencies for accumulation of gases.” (Cayce)
In the Physician’s Reference Notebook Dr. William A. McGarey states that regular use of beef juice has these benefits: “It apparently could bring about a strengthening of the body without irritating the cells in the intestinal tract which might bring about a change in the nature of the lymph and the lymphatic functioning…” The extract from the reading above seems to coincide with his statement.
Why the Cayce readings’ emphasis on sipping the juice? The reason for this may lie in its high concentration, as noted in several readings.
“If the beef juice is prepared properly, a tablespoonful of this carries all of the elements that are most worth while for the system-as much as from as large a steak as an ordinary person might eat.” (Cayce)
“A tablespoonful is almost equal to a pound of meat or two pounds of meat a day; and that’s right smart for a man that isn’t active!” (Cayce)
Another reading states that one tablespoon “carries the same quantity of nourishment that you would have in half a pound of beef at once in the body?” (Cayce)
The equivalent of a smaller amount of beef juice is expressed in the following: “A teaspoonful of this is worth much more than a quarter pound steak. This is worth much more than five pounds of potatoes. It is worth much more than a whole head of cabbage is eaten raw-and this wouldn’t be very well for this body.” (Cayce) Sipping it slowly also helps the body to better assimilate it.
The juice can be warmed or kept cool; often no temperature suggestion was offered. To make sure that the individual could tolerate it, the recommendation was given to season the juice to suit one’s own taste: a little salt could be added or it could be diluted with water that has been first boiled (the ratio: one teaspoon water to one tablespoon beef juice).
After sipping the required amount, a half ounce to two ounces of red wine by itself or with brown bead or whole wheat crackers might be taken, or simply whole wheat bread or Rye-Krisp or Graham crackers, “which carry little of the starches and sufficient of weight and cleansing for the system itself.” (Cayce) These additions “make it palatable.” (Cayce) “The beef juice may be sipped or eaten with a whole wheat cracker, and settled or ‘chased’ (as some might term it) with the wine [an ounce of light wine; this not too sweet, but not the sour wine].” (Cayce) Citrus fruit juices or simply fruit, “as peaches, pineapples and such fruit, or that ordinarily found in a fruit salad” (307-5), can also be taken after sipping the juice.
When to take the beef juice also varied. Specified times include at each meal (breakfast, lunch, and/or dinner-or as an appetizer twenty to thrity minutes before the evening meal), before or after meals, between meals, after resting a few minutes when returning home from work, morning and afternoons, before retiring at bedtime, or simply during the day. Frequency ranged from “very often, twenty to thirty minutes apart” (Cayce) to two to six times a day; every half hour to one hour; every two, three, four, or eight hours; every fifteen, twenty or thirty minutes; or two to three times a week. Several people were advised to take it “according to the feelings of the body” (Cayce) or as often “as the appetite calls for same.” (Cayce)
Conditions for Use
That beef juice was to be taken as a tonic or medicine, as stated in the Cayce readings, offers a clue as to when one would use it. A number of readings’ recipients were debilitated with a longstanding illness or disease process or they were suffering the aftereffects of surgery; consequently, they were on a liquid or semi-solid diet, trying to regain their strength and stamina by ingesting easily assimilated and easy-to-digest foods. The beef juice, some people were told, would stimulate the appetite, help put on weight, and build up resistance in the body [“this will allay, it will destroy the destructive forces in the body” (Cayce)].
The section devoted to beef juice in Foods for Health and Healing (compiled by Brett Bolton) presents fifty-five readings’ excerpts on this subject (pp.234-244), a small percentage of the more than four hundred readings mentioning the juice. Yet a glance through these pages shows the wide range of health conditions affecting those who were offered this remedy as part of their return to health: from anemia, cancer, and epilepsy to multiple sclerosis, tuberculosis, and tumors. In addition to proper care and diet, the juice would “supply the necessary proteins and calories for the body…” (Cayce)
The strengthening quality of this food item is frequently noted; for example, “there is more strength and body-building in one spoonful of beef juice than a pound of the raw meat or rare meat or cooked! and the system will build more from same if taken in that way and manner.” (Cayce) A person who needed more calcium in his system was told that “the beef juice-if not in excess-will assist in the general condition for the body, as well as all properties carrying more of those that build muscle, tissue, bone and structural forces of the body.” (Cayce) It can be taken when one is tired: “a teaspoonful of beef juice would relax the body, replenish the body, quicker than most anything that may be taken” (Cayce) or when “there is the feeling of weakness even in the evenings or night…” (Cayce) It carries vitamins that help strengthen the body; B-1 was mentioned in particular (Cayce).
A nineteen-year-old young man, admitted to the Cayce Hospital for treatment of a glandular disturbance causing his obesity, asked if beef contained iron. The reply was: “Depends upon how soon it is used after being slaughtered. Depends upon the characterization of the preparations. The juices contain iron. The meats contain little.” (Cayce)
To recapitulate: taken as a medicine or tonic, beef juice will stimulate the physical system, increase strength for the body, and build up one’s resistance to ill health. So for those times when you may need some extra energy or vitality, try a small amount of beef juice to get you back on track
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