Cooking tips

Optimize your carnivore lifestyle

Tips for cooking carnivore meals by coach Tracy K

Cook your meat however you enjoy it to be cooked, whether rare/medium/well done etc. There is healing in meat no matter how it is cooked. Your tastes may change as you go along, such as if you like it more well-done in the beginning, you may find that you like it closer to rare in later months. Tastes seem to change as you go throughout your journey, but you will be able to determine when you need to change something. Sometimes carnivores do not like chicken because the more ruminant animals seem more satisfying, but sometimes heading into fall and winter, chicken soup just sounds good!

Slow cookers are amazing as well as grills, air fryers, waffle irons, egg steamers, instant pots, etc. for cooking your meats. You do not need all of the appliances, a cast iron skillet or other pans can cook meat just fine, but the appliances do make it easier. Take the egg steamers; they just make “boiled” eggs so much faster and cook them much more efficiently. It’s a simple appliance that is a smart way to cook. You can tend to acquire many appliances that you never thought that you would, but take time to evaluate the cost, connivence and clean up before jumping in to get them.

Carnivore cooking tips by coach Dana S

  1. Steaks and burgers can be cooked and plated in 15 minutes or less on stove top.
  2. If you don’t have a thermometer, check the doneness of your steak by coach touch. link here 
  3. Cook to your preferred doneness and salt to taste…even if that is no salt. 
  4. Remember to let your meat rest at least 5 minutes after cooking. 
  5. If you have access to a smoker, try smoking your steaks and other meats.  Then reverse searing them or cooking as desired.
  6. Ninja Foodi Air Fryer and pressure cooker or similar appliance works wonders to even cook from frozen. 
  7. Try salting your steak 24 hours before cooking.
  8. Try to take your steak out of the refrigerator about 15 to 30 minutes before cooking.
  9. When needing to slice meat thin, try putting your meat in the freezer for about 15 to 20 minutes first.  Then slicing will be easier. 
  10. Season and dehydrate sliced meat to have for later or easy on the go. 
  11. Join the cooking meeting on MeatRx or check out their many recipes.  
  12. Look for recipes before you are hungry, so it isn’t a trigger.

Carnivore cooking tips by coach Michele F

Buy a couple pounds of ground beef, sprinkle on some sea salt, and stir it in a Dutch oven on the stove, on medium heat. You will be pleased with how delicious and satisfying it is to taste the flavor of meat in it’s own juices. Once cooked, you can fill separate glass dishes to save leftovers in the fridge for the next few days.

 

You can purchase a large roast, cut it into chunks and cook the pieces in the broiler on low, sprinkled with sea salt. Remove the meat from the broiler when the fat bits begin to brown and look crispy.

 

Some people like to cook meat in a slow cooker or crock pot. If you find your meat tastes over-cooked by coach that method, you may prefer to use your stovetop, oven, broiler, or grill, instead. Those methods may be faster and tend to leave beef more flavorful. 

 

Chicken legs in the air fryer come out delicious and crispy!! Just be sure any poultry is thoroughly cooked (you should never see any blood when you cut into the chicken nor any pink meat). Undercooked poultry can be deadly.  

 

If you are not accustomed to cooking meats, it can be best to stick to making beef, bison, buffalo, deer, and lamb (ruminant animals) until you develop your cooking skills and knowledge. Red meats are generally considered safest by coach many people.

 

Many carnivores love using a cast iron skillet. Some people love scrambling eggs and including meats into their scrambles or omelettes! You will enjoy the freedom of eating fully nourishing foods – meat!  Most importantly, choose to cook foods in ways that are simplest and most delicious for you personally so that you’ll have the most success in sticking with your plan.

 

Lastly, clean-up can be even further reduced if you take steps to move the rendered oils out of your cookware before it hardens. When you cook fatty meats, you might find a lot of rendered oil in your cookware. If you want to save the oils to eat or cook with again, you can allow the dish to cool slightly before you pour the oil into a glass container to save.  

 

If you don’t wish to save the rendered oil, you can pour it into an empty aluminum can (such as an empty coffee can), to allow it to cool for discarding. Either way, carefully remove the oil from your cookware to save or discard before it hardens onto your cookware. This makes your cookware easier to clean. Never pour oils/fats down your kitchen sink as it can seriously clog your drainage system!

Carnivore cooking tips by coach Bruce W

Steaks specifically rare/med rare depending on size 

 

Pat dry with a paper towels

Salt liberally on both sides kosher salt or sea salt 

Let it rest on a rack or plate 

 

While it is resting heat up a pan with tallow,bacon fat, butter

Once the pan is hot and the fat has melted but not smoking

Place steak in the pan and do not touch it until you start see the crust coming up the side of the steak slightly 

 

Flip 

Do the same on the other side

Take out of the pan 

Place on a plate and let it rest for 5-15mins depending on the size of the steak

 

Then enjoy.

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