Beef

Homemade Pemmican Recipe (with Organ Meat)

This Homemade Pemmican Recipe always goes in my bag when we go camping, traveling, and on long hikes. It is the ideal food for taking on the go outdoors because it’s lightweight, nutrient-dense, and doesn’t need to be refrigerated.

Prep Time: 15 minutes

Serves: 16 pieces

 

INGREDIENTS

  • 300 grams lean meat, dried and ground
  • 100 grams beef liver, dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices, optional
  • 400 grams beef tallow, melted

 

INSTRUCTIONS

  1. Combine the dry meat, liver, and salt in a medium mixing bowl. Add optional herbs and spices, mix well.
  2. Melt tallow in a double boiler over medium heat.
  3. Pour over the dry ingredients. Stir well until thoroughly combined. Break apart all clumps. Tallow should fully incorporate into the meat. If still crumbly, add more melted fat.
  4. Spread the mixture evenly in an 8×8-inch baking dish and leave to harden at room temperature or place in the refrigerator for 30-60 minutes. Once firm, score into squares. Alternatively, you can roll the “dough” into balls with your hands.
  5. Store pemmican in an airtight container in the pantry. If made correctly, it is shelf-stable and will never spoil. You may also store it in the refrigerator if that makes you more comfortable.
 

Notes

Use any type of liver (beef, sheep, goat, etc) in combination with any meat (beef, bison, lamb, etc).

 

To add heart, adjust to 200 g dry, ground meat, 100 g dry, ground heart, and 100 g dry ground liver.

 

To make pemmican without liver, follow my Traditional Pemmican Recipe instead.

For the printable recipe card and complete recipe details with FAQs, visit the Homemade Pemmican with Organ Meats on Primal Edge Health and check out The Carnivore Cookbook too!

Ultra Simple Carnivore Diet Bone Broth Recipe

Follow this ultra-simple carnivore diet bone broth recipe so you can add nourishing broth into your monthly food prep routine and get all the benefits of pure animal foods without any potential irritants from plant-based ingredients or fibrous foods.

Prep Time: 25 minutes
Cook Time: 18+ hours
Total Time: 18+ hours 25 minutes
Servings: 8

INGREDIENTS

  • 6 pounds beef bones
  • ¼ cup apple cider vinegar, optional

INSTRUCTIONS

  1. Arrange the bones in a single layer in a large roasting tray and place them in the oven at 450°F (232°C) for about 20 minutes, until golden brown. NOTE: This step is optional and followed to affect the end flavor of the broth.
  2. Place all the bones in a large stockpot. Fill with enough water to fully cover the material.
  3. Pour in optional vinegar.
  4. Bring the water to a boil, then reduce down to a simmer. Adjust the flame and pot lid to maintain a low simmer.
  5. Cook for at least 18 hours, and up to 72 hours. I tend to pull my batch after about 24 hours. Check periodically to ensure the water remains over the bones. Add extra water as needed.
  6. Let the broth cool slightly. If a layer of scum or film appears over the top, skim it off with a slotted spoon. Strain the broth through a fine-mesh strainer or cheesecloth. Store in glass jars in the fridge for up to 5 days or in the freezer for longer.

Notes

For the printable recipe card and complete details on the best type of bones to use, why or why not to add vinegar and my experience with roasting please visit the Carnivore Diet Bone Broth on Primal Edge Health and check out The Carnivore Cookbook too!

How to make Beef or Lamb Carnivore Waffles

Andy Storey, one of our Meatrx.com coaches,  will show you how to make Carnivore Waffles

Recipe:

8 ounces of either ground beef or lamb

4-5 eggs (substitute duck eggs if you want too!)

Use ghee or butter or tallow or duck fat

How To Make Carnivore Diet Fat Bomb Meat Balls

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make carnivore diet fat bomb meat balls!

Ingredient List:

Grass-fed Ground Beef 1 Pound Redmond Sea Salt 1 Tablespoon   Organic Whole Milk Mozzarella         8 Ounces Beef Tallow

Beef liver burgers

Andy Storey, one of our Meatrx.com coaches,  will show you how to make beef liver organ meat burgers using a recipe by Jessica Haggard.

Ingredients:
1.5 pounds of ground beef
1/4 pound of grass-fed beef liver (non carnivore option) Sautee 1/4 to 1/2 onion in grass-fed butter
1 Tablespoon of Redmond Ancient Sea Salt
Process beef liver in a food processor and hand mix with ground burger meat. Then mix in onion (optional) and salt and prep burgers for the grill!

Beef or chicken liver pate with bacon

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make beef or chicken liver pate. 

Beef Liver Pate Ingredient List:
 
1/2 pound of grass-fed beef liver
1/4 cup of grass-fed butter
2 tablespoons raw heavy cream salt
(Non-Carnivore Add-Ins) 2 teaspoons minced garlic 1 tablespoon lemon juice 1/2 teaspoon of organic allspice
 
Chicken Liver Pate Ingredient List: 
1 pound of chicken livers
1/4 cup of grass-fed butter salt
(Non-Carnivore Add-ins) small onion 1 garlic clove 1/2 teaspoon rosemary 1/4 teaspoon thyme
 
Check out the video for directions and a bonus taste test…which one was better??

Alfredo Sauce

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make a quick and easy carnivore diet style Alfredo sauce.  You can use this Alfredo sauce as a dip for steaks, chicken, or any other meat.  However, this recipe is 99% dairy.

Ingredients:
1/2 Cup of Grated Parmesan Cheese
 1 Tablespoon Grass-fed Butter
1 1/2 Cup of Organic Heavy Cream
Redmond Sea Salt
 
Check out the video by Wild Lumens for the step-by-step instructions!

Dairy Free Liver Pate with Ox Liver

This dairy free liver pate with ox live recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet. 

Prep Time: 5 minutes

Cook Time: 10 minutes

Chill Time: 4 hours – overnight

Total Time: 4 hours, 15 minutes

Ingredients

  • 1 cup duck fat, lard or bacon fat, divided 
  • 1 small onion diced, optional
  • 2 cloves garlic minced, optional
  • 1 pound ox or beef liver
  • 1 tablespoon raw apple cider vinegar, lime or lemon
  • 1 tablespoon rosemary, optional
  • 1 tablespoon thyme, optional
  • 1/2 teaspoons salt 
  • 1/4 teaspoon ground black pepper, optional

Instructions

  1. Saute the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.
  2. Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 seconds to 1 minute on each side.
  3. Remove from heat and let cool.
  4. Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat.
  5. Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
  6. Put into an airtight container and chill in the fridge for 4 hours or overnight.

Notes

Liver pate can be served right away, however, it’s best to let it chill in the refrigerator for at least 4 hours before serving. If you can, make it the day before so it chills overnight and all the flavors can meld together.

For strict carnivore omit the onion, garlic, rosemary, thyme, and black pepper. ACV is usually ok for most people. Omit if needed.

For the printable recipe and complete recipe details, visit the Dairy Free Liver Pate with Ox Liver Recipe on Primal Edge Health and check out The Carnivore Cookbook for more!

Braised Oxtail Soup

Braised Oxtail Soup
 
 
Prep time
5 mins
Cook time
2 hours
Total time
2 hours 5 mins
 
Author: Maria Emmerich
Serves: 8
Ingredients
  • 2 pounds oxtail
  • Fine grain sea salt, to taste
  • 2 tablespoons lard or tallow (or butter if not dairy free)
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 small tomato, diced
  • 3 cups beef broth (I used Kettle and Fire)
  • 2 bay leaves
  • 2 tablespoons duck fat or lard for frying
  • Fresh herbs and Boston lettuce for garnish, if desired
 
Instructions
  1. Season the oxtail with salt. Heat the lard in a large Dutch oven, over medium-high heat, until shimmering. Add the oxtail pieces in a single layer, without overcrowding the pot. Sear the meat, turning occasionally, until brown on all sides, about 8 minutes total. Remove the oxtail pieces and reserve.
  2. Lower the heat to medium and add the onion and garlic. Cook until fragrant and softened, about 3 minutes. Add the tomatoes and stir to combine. Pour the beef broth and the bay leaves. Bring to a boil, scrapping the browned bits from the bottom of the pan.
  3. Return oxtail to the pot. Cover, lower the heat to a simmer, and cook for 2 to 3 hours or until the meat is falling apart tender. Remove the oxtail pieces and shred the meat, discarding the bones and any large pieces of fat if desired. Cover and refrigerate for 1 hour or until chilled and can easily form into a patty (you can freeze for 30 minutes to speed up the chilling).
  4. Bring the remaining sauce in the pot to a boil to reduce, over medium high heat, for about 15 minutes or until reduced by half. Remove the bay leaves. Spoon off fat from surface of pan juices and discard. Taste and add salt if desired.
  5. Remove the oxtail from the fridge or freezer, form into a tightly compacted ½ pound patty (resembling a hamburger). Heat the duck fat in a large skillet over medium high heat. Once hot, add the oxtail patty and fry for 1 minute, flip and cook another minute or until outside is crispy. Remove with a spatula and place into a wide soup bowl.
  6. Just before serving, pour ½ cup of the rendered stock from the pot. Garnish with a Boston lettuce leaf and fill with fresh herbs if desired. Serve fresh.
 
Notes
Nutritional Information:
368 calories, 24g fat, 32g protein, 3g carbs, 1g fiber
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 

Fried Meatloaf

Fried Meatloaf
 
 
Prep time
10 mins
Cook time
70 mins
Total time
1 hour 20 mins
 
Author: Maria Emmerich
Serves: 8
Ingredients
  • Meatloaf Cordon Bleu:
  • 2 pounds ground beef 85% lean
  • ½ cup chopped mushrooms
  • ½ cup parmesan cheese, shredded
  • 1 small onion, chopped
  • 2 large eggs beaten
  • ⅛ teaspoon garlic powder
  • 1 teaspoon fine grain sea salt
  • 1 teaspoon pepper
  • 4 ounces thinly sliced cooked ham
  • 4 ounces provolone cheese, sliced
  • Breading:
  • ½ cup powdered Parmesan cheese (or more pork panko if dairy free)
  • 1 large egg
  • 1 cup pork panko or crushed pork rinds
  • 4¾-inch-thick slices cold leftover keto meatloaf
  • Duck fat spray
 
Instructions
  1. Meatloaf Cordon Bleu:
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix together the ground beef, Parmesan, mushrooms, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to ½ inch thick.
  4. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9×5 inch loaf pan.
  5. Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
  6. Fried Meatloaf:
  7. Preheat air fryer to 400 degrees F.
  8. Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the powdered Parmesan in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the pork panko or crushed pork rinds in the third dish.
  9. Working with one slice at a time, dredge the meatloaf first in the powdered Parmesan and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the pork panko, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray.
  10. Spray the coated slices of meatloaf with duck fat spray. Place slices into the air fryer 8 minutes, flipping with a spatula after 4 minutes or until slices are golden brown. Serve hot.
 
Notes
Nutritional Information:
486 calories, 34g fat, 42g protein, 3g carbs, 0.3g fiber
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 

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