Have you ever walked into your local high-end raw food or health food store and were completely blown away by the prices for D&D Primal Savagery products? I know I was, and I am so glad that I did. It was obvious from the large displays of meat at the front of the store, that this store caters to carnivores and bears, as opposed to other types of retail stores which are mainly geared towards fruits and vegetables. This is just my opinion though, if you have not purchased D&D Primal Savagery meats and other products before, then you will want to do so very soon!

What sets Primal Savagery (and other brands like it) apart from other retail brands is the fact that they do not use any animal by-products in their meat products. D&D only uses the best meats and eggs from farm animals (which by the way, cost more than the ones that your average grocery store would have), which obviously means that you are getting the highest quality product for the cheapest price. I have personally ordered several different meats from this brand and can only say good things for them. One of my favorite cuts from the primal line is their boneless beef primal. Beef primal is incredibly tender, moist and flavorful.

There is also another great cut from 5E Primal Savagery primal line called the brisket primal, which comes in at around thirty-eight pounds or so for a single cut. When preparing the brisket cut for a D&D 5E Primal Savagery roast, be sure not to overcook it; since it is such a rich cut, it will cut through your cooking time rather quickly. For optimum cooking results, keep the brisket primal at room temperature for about one hour before you start the long roasting process.

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Another cut from 5E Primal Savagery that is extremely popular amongst amateur cooks is the rib roast. The rib roast, as the name would imply, is formed from one whole rib bone. Because of this, the cooking time takes much longer than with any other cut from the primal. I like to keep one bone on top of the roast to cook the outside meat faster, then remove it and leave the inside meat. If you want a rare roast, add a bone to every side of the primal.

Other cuts from Primal Savagery that are equally popular amongst amateur cooks are the ribeye primal, which is cut from about one inch to about 2 inches in length. Because of the way the primal is cut, it usually only needs about a quarter inch to half an inch of cooking time. The steak on top of the primal is extremely tough, so make sure to remove it carefully and not slice too far up the primal. A good primer for roasting medium rare steaks is the steak on the primal; it has a tough exterior, but inside is tender and moist.

Another good primal for the DND 5E Primal pack include the chicken primal. You will want to make sure that your chicken is very fresh; if it is older than a day, you should consider not roasting it at all. Chicken is a bit more fragile than beef, so you may find that cutting it too far up the primal can cause it to pop, or that it has been cooked too long.

The last primal that makes a great addition to my DND 5E Primal cookbook is the pork primal. Because this primal is a bit tougher than the other primal cuts, it usually takes a little longer to roast. However, by using a decent cut of beef or chicken, the roast time should be relatively short. If you don’t have the time to roast a primal like the pork, consider making a simple pork chop. A nice easy pork chop will do just as well in the book as a good pork chop does in the store.

The DND Primal cookbook teaches you the basics in cooking. It doesn’t go in depth into meat preparation or how to season the meat. However, it gives you the tools to quickly and easily prepare a variety of recipes using the five primal cuts that are featured in the book. Best of all, the price of the primal pack is right in line with what you would pay for any number of similar books.