General Information
Name: Drak Meat
Class: Vitalic
Type: Tissue
Colour: Deep red when raw, dark brown when cooked
Smell: Rich, gamey, slightly earthy
Description: Harvested from the Drak, this meat is lean yet marbled, with firm grain and a strong, savory aroma. When prepared correctly, it yields a dense and flavorful protein source. Drak meat and Sunbulbs form the foundation of many staple dishes in Keldrath's cuisine.
Properties: Highly nourishing and shelf-stable when smoked or salted. In alchemical use, ground Drak meat is occasionally added to invigorating tonics due to its mineral content, though this practice is rare.
Harvesting & Processing
Harvesting: Harvested post-mortem from a healthy Drak, ideally aged 3 years. Key cuts include the haunch, loin, and shoulder. Meat should be separated cleanly from sinew and tendon to prevent spoilage during curing.
Processing: There are many ways to prepare Drak meat, including boiling it in stews, grilling it with a thin layer of Drak grease over an open flame, and smoking it. In emergencies, it can be safely consumed raw, but only within two hours of the Drak's death; otherwise, there is a risk of food poisoning.
Storage: Preserved through salting, smoking, or sun-drying. Raw meat should be kept cool and cooked within three days, while properly cured haunches can last months. Smoked, often wrapped in tied cloth or packed in salted barrels for long-term travel or trade.