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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

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Pemmican

This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill. 

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

  • 454 grams meat dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices optional
  • 454 grams tallow melted

Instructions

  1. Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
  2. Combine the meat, salt, and optional herbs and spices in a bowl.
  3. Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
  4. Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.

Notes

See notes in recipe text for the best way to dry meat.

In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.

Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.

For the printable recipe and complete recipe details, visit the Pemmican Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Easy Braised Beef Shank

Follow an easy 4-step process to slow cook Braised Beef Shank carnivore style. It is a nourishing and affordable low-carb meal for any time of the year.

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Servings: 4

Equipment (choose one)

  • Cast iron skillet with a lid
  • Dutch oven

Ingredients

  • 1 tablespoon tallow butter, ghee, or other cooking fat
  • 4 pieces beef shank 1-inch thick, 8 ounces each
  • 2-3 cups bone broth or water
  • 1 teaspoon salt plus extra as needed

Instructions

  1. Heat cooking fat in a cast iron or heavy bottom skillet with a lid or Dutch oven. Brown both sides of the beef shanks, about 2-3 minutes per side, until a golden-brown crust forms.
  2. Pour broth over shanks. Use at least 2 cups of broth. There should be enough broth to cover the meat ½ to ¾ of the way up the side. Season with salt. Bring it to a simmer.
  3. Reduce the heat and cover with a lid, but leave a small opening for the steam to escape.
  4. Cook over low heat for 3 hours, until the meat falls off the bone. Serve warm in liquid.

Notes

Keto Osso Buco In the last 30 minutes of the cooking time, add any of the vegetable and herb combinations listed in the recipe post and simmer with the meat.

Oven option Follow steps 1-2 then after the broth is at a simmer, put the lid on and transfer to the oven to bake for 2 hours.

Crockpot option Place meat in the bottom of a slow-cooker, pour broth over and season with salt. Cover with the lid and turn on low. Cook for 4-6 hours until easily falls off the bone.

Instant pot option Season the meat. Turn on the Instant pot and select sauté. Once hot add cooking fat to the pot and sear the meat, about 2-3 minutes per side, until golden brown. Add in broth. Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 15 minutes then manually release the remaining pressure.

For the printable recipe and complete recipe details, visit the Easy Braised Beef Shank Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Organ Meat Pie

Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

  • ½ pound ground beef
  • ½ pound ground beef heart
  • ½ pound ground beef liver
  • Tallow or butter, ghee, other cooking fat
  • 3 eggs
  • salt

Instructions

  • Preheat oven to 350°F (175°C).
  • Lightly brown the meat in fat in a skillet over medium heat.
  • Combine all ingredients in a mixing bowl. Salt to taste.
  • Pour evenly into a lightly greased 9-inch pie plate.
  • Bake for 15 minutes, until egg is set.
  • Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.

For the printable recipe and complete recipe details, visit the Organ Meat Pie Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Crustless Mini Meat Pies (with Hidden Liver)

These Crustless Mini Meat Pies with hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 mini pies

Equipment

  • 12-cup muffin pan

Ingredients

  • 1 pound ground beef
  • ¼ pound beef liver ground
  • 4 eggs
  • 1 tablespoon tallow or other cooking fat
  • 1 teaspoon salt
  • 1 tablespoon herbs de Provence optional

Instructions

  • Preheat oven to 350°F / 175°C.
  • Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
  • Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
  • Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
  • Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.

For the printable recipe and complete recipe details, visit the Crustless Meat Pies with Hidden Liver recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Simple Pâté

4-8 servings

12-16 ounces liver (chicken is more mild)

8 ounces bacon (beef or pork)

1/2 cup tallow, plus more if using fat to seal 

1 1/2 tsp salt

1 tsp thyme

1 tsp garlic

2 whole eggs, whisked

Saute bacon on medium heat in a cast iron pan, a regular pan works, too.

After a few minutes of sauteing add liver and cook until still pink inside.

Melt tallow.

Blend in everything, except eggs, in a blender or with a hand mixer.

As you are blending everything, pour in the eggs. Do not stop blending or else the eggs will scramble. 

Blend until smooth.

Store in jars.

*Optional – seal top of jars with extra melted fat to prevent oxidation*

Let chill to firm up and to let the flavors meld together.

Eat cold, spread some on a burger or cheese crisps.

Or eat hot! Once firm and cooled down, you can also re-fry this to make a rendition of refried beans! 

Just scoop some into a hot greased pan, let sear, flip and sear again. You’d be amazed at how similar it tastes when you eat with taco meat!

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How to Render Fat

Any kind of fat, beef, pork, chicken, lamb, goat, etc. (Suet works, too)

Slow cooker

Dice all your fat up into small pieces and throw into the crock pot. You can fill the slow cooker to the brim, it will cook down.

Let the fat cook on low for 24 hours, stirring it throughout the day.

You cannot rush this process.

Strain the fat into glass jars.

Season the leftover fat bits heavily with salt and enjoy a unique tasty treat.