Tag: meat

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⏳ The Countdown Is On! Keto Diet Summit Starts Soon—Sign Up Now!

SIGN UP NOW!

We’re just days away from something seriously exciting—and I don’t want you to miss it.

On Monday, the Keto Diet Summit kicks off, and it’s going to be 3 jam-packed days of inspiration, education, and real-life strategies to help you crush cravings, simplify meal prep, and finally move the needle on your weight loss goals.

💥 Whether you’ve been struggling with stalled progress or just need a fresh spark of motivation—this event is for you.

Each day, you’ll hear from experts who are living proof that keto and carnivore can transform your energy, hormones, metabolism, and mindset. You’ll learn simple, realistic strategies you can start using right away.

Here’s a sneak peek at some of the powerful sessions:
✅ The Cortisol Connection: Strategies for Weight Loss + Fat Loss
✅ Breaking Free from Food Addiction: Steps for Lasting Success
✅ Meal Planning for Keto & Carnivore Success
 ✅ Keto, Protein & Perimenopause: How to Thrive Through Hormonal Shifts
✅ Why Muscle Matters: Strength Training for Longevity & Fat Loss
✅ The Three Levers to Reverse Type 2 Diabetes
 ✅ … and so much more!

And this year, we’ve added even more bonuses: 🎁 A chance to win exciting giveaways from our summit sponsors (you’ll get the info after you register)
🍳 A food demo to show you how simple and fun keto meals can be
🥚 A free Egg Fast Plan to help you reset your cravings and jumpstart fat loss

Best of all? It’s 100% free to attend.
 👉 Click here to grab your FREE TICKET now

But don’t wait—everything starts on Monday!

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Corned Beef Brisket

This Corned Beef Brisket is cured in a flavorful brine for five days, then slow-roasted for maximum tenderness and finished with a crispy, caramelized crust. Perfect for slicing and enjoying on its own or as part of a hearty meal!

Ingredients

For the Brine:

  • Up to 5 lb brisket
  • 1 gallon water
  • 1 cup kosher salt
  • 1/3 cup pickling spice
  • 2 tsp pink curing salt
  • 2 tsp garlic powder

For Cooking:

  • Tallow (for binder, just the fat cap)
  • Black pepper (to taste)
  • Garlic powder (to taste)

Instructions

1. Brining the Brisket (5 Days)

  1. Prepare the Brine:
    • In a large pot, combine water, kosher salt, pickling spice, pink curing salt, and garlic powder. Stir until the salt is fully dissolved.
  2. Brine the Brisket:
    • Place the brisket in a large brine bag or a non-reactive container.
    • Pour the brine over the brisket, making sure it is fully submerged.
    • Seal the bag/container and place in the refrigerator for 5 days.
  3. Flip Daily:
    • Flip the brisket once per day to ensure even curing.

2. Prepping for Cooking

  1. Remove the brisket from the brine and rinse thoroughly under cold water.
  2. Soak the brisket in fresh water for 1 hour to remove excess salt.

3. Cooking the Brisket

  1. Preheat the oven to 350°F (175°C).
  2. Apply the Tallow Binder:
    • Pat the brisket dry with paper towels.
    • Rub tallow onto the fat cap only to help the seasoning stick.
  3. Season the Brisket:
    • Sprinkle generously with black pepper and garlic powder.
  4. Wrap & Bake:
    • Place the brisket fat cap up in a roasting pan.
    • Wrap tightly in foil to retain moisture.
    • Bake for 1 hour per pound (e.g., a 4 lb brisket = 4 hours).

4. Crisping the Exterior

  1. Remove the brisket from the oven and carefully unwrap the foil, saving the juices.
  2. Broil on High:
    • Place the brisket under the broiler and rotate frequently until all sides are crispy (about 5-10 minutes total).

5. Rest & Serve

  1. Let the brisket rest for at least 15 minutes to allow the juices to redistribute.
  2. Slice against the grain and enjoy!
The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Butcher’s Scimitar Knife - 10 inch – VG10 Damascus Steel Slicing Knife

Butcher’s Scimitar Knife – 10 inch – VG10 Damascus Steel Slicing Knife

Original price was: $99.99.Current price is: $84.99.

Precision-forged VG-10 Damascus steel, razor-sharp at 9-12° per side, and built for breaking, sectioning, and portioning meat with ease. Featuring a luxury black shell handle, full-tang durability, and an award-winning design, this powerhouse knife delivers elite performance, superior edge retention, and ultimate control. Crafted for serious butchers and chefs who demand the best.

1 in stock (can be backordered)

SKU: KK001
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Carnivore Italian Meatballs

These Carnivore Italian Meatballs are packed with flavor and maintain a juicy texture, thanks to pork panko and parmesan. Whether air-fried or baked in the oven, they make a perfect protein-packed meal or snack.

Ingredients

  • 1 lb ground beef
  • 1 egg
  • 1/2 cup pork panko (crushed pork rinds)
  • 1/4 cup parmesan cheese (grated)
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Tallow spray (or preferred cooking spray)

Instructions

1. Prepare the Meatballs

  1. In a mixing bowl, combine the ground beef, egg, pork panko, Parmesan cheese, Italian seasoning, salt, garlic powder, and pepper.
  2. Mix well until everything is evenly incorporated.
  3. Roll the mixture into 1- to 1.5-inch meatballs, forming about 12-15 meatballs.

2. Cooking Methods

Air Fryer Instructions:

  1. Preheat your air fryer to 375°F (190°C).
  2. Lightly spray the meatballs with tallow to help them crisp up.
  3. Place the meatballs in the air fryer basket in a single layer, ensuring they are not overcrowded.
  4. Cook for 10-15 minutes, shaking the basket halfway through.
  5. Meatballs are done when they are golden brown and have an internal temperature of 160°F (71°C).

Oven Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper and place the meatballs on it.
  3. Spray lightly with tallow for extra crispiness.
  4. Bake for 20-25 minutes, flipping halfway through for even browning.
  5. Meatballs are done when they reach an internal temperature of 160°F (71°C).

3. Serve & Enjoy

  • Enjoy these meatballs on their own, with a side of melted cheese, or dipped in your favorite Carnivore Sauce
  • Store leftovers in the fridge for up to 5 days or freeze for later use.

Enjoy these Carnivore Italian Meatballs, a perfect high-protein, low-carb dish that’s both crispy on the outside and juicy on the inside. A recipe even your KIDS will be sure to enjoy!

Get my Air Fryer and Save $$ -> Tastee Air Fryer

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
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Carnivore Tuna Melt

Enjoy a delicious, low-carb twist on a classic tuna melt. This version uses cloud bread in place of traditional bread and an egg-based mayonnaise, making it perfect for a carnivore or keto lifestyle. Follow the steps below for cloud bread, mayo, and assembly.

Ingredients

For the Tuna Mixture

  • 2 cans of tuna (drained)
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

For the Mayo

  • 3 hard-boiled eggs, peeled
  • 2 tbsp ghee
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1/3 cup water

For the Cloud Bread

  • 3 eggs, separated
  • 3 tbsp full-fat cottage cheese
  • 1/4 tsp cream of tartar

Additional

  • 2 slices of cheese (your choice)

Instructions

1. Make the Cloud Bread

  1. Preheat Oven
    • Preheat your oven to 300°F (150°C).
    • Line a baking sheet with parchment paper or a silicone mat.
  2. Whip Egg Whites
    • In a clean mixing bowl, add the 3 egg whites (make sure no yolks are present) and 1/4 tsp cream of tartar.
    • Use a hand mixer (or stand mixer) to beat the whites until stiff peaks form, about 3-5 minutes.
  3. Combine Yolks and Cottage Cheese
    • In a separate bowl, whisk together the 3 egg yolks and 3 tbsp full-fat cottage cheese until smooth.
  4. Fold Gently
    • Carefully fold the yolk mixture into the whipped egg whites. Do this slowly to avoid deflating the whites.
  5. Form and Bake
    • Spoon or pipe the mixture onto the lined baking sheet to form 4-6 round “bread” circles, depending on how large you want them.
    • Bake for 30 minutes or until they are set and lightly golden on top.

2. Make the Mayo

  1. Blend Ingredients
    • In a blender or food processor, place the 3 hard-boiled eggs, 1 tsp lemon juice, 1 tsp salt, 2 tbsp ghee and 1/3 cup water.
    • Blend until completely smooth. Add a little more water if needed to reach your desired consistency.

3. Prepare the Tuna Mixture

  1. Combine Tuna and Seasonings
    • In a medium bowl, add the 2 cans of drained tuna, 1/2 tsp black pepper, 1/2 tsp salt, and 1/2 tsp garlic powder.
    • Stir to combine.
  2. Add Mayo
    • Mix in your egg-based mayo a spoonful at a time until you reach the desired consistency.
    • Set aside.

4. Assemble the Sandwiches

  1. Toast the Cloud Bread
    • Air fry or broil the cloud bread rounds until they are lightly browned and toasty. This should take just a few minutes.
  2. Add Cheese and Tuna
    • Place a slice of cheese on a toasted cloud bread round.
    • Spoon the tuna mixture on top of the cheese.
    • Add the second slice of cheese on top.
  3. Melt the Cheese
    • Return the assembled round to the air fryer or oven (set to broil or a high temp) for a few minutes until the cheese is melty and bubbly.
  4. Top and Serve
    • Add another piece of toasted cloud bread on top (if desired) or leave it open-faced.
    • Serve immediately.

Enjoy your Carnivore Tuna Melt—a perfectly satisfying, high-protein meal with a lighter, fluffier “bread” and a creamy homemade egg mayo!

Products used:
Tastee Air Fryer

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,
Chef Knife - 8 inch - VG10 Damascus Steel Kitchen Knife - Resin Handle (Starry Black)

Chef Knife – 8 inch – VG10 Damascus Steel Kitchen Knife – Resin Handle (Starry Black)

Original price was: $99.99.Current price is: $79.99.

The Savage Carnivore Company 8″ Chef’s Knife is a high-quality culinary tool designed for precision and durability. Crafted from 67 layers of Damascus steel with a VG10 core, encased in high-carbon stainless steel, this knife offers exceptional strength and toughness. Its meticulously polished blade ensures smooth cuts and non-stick performance. The luxurious resin handle provides excellent control and comfort, making it ideal for home cooks and professional chefs alike. With its razor-sharp edge and perfect balance, this knife is perfect for shredding, slicing, and dicing a variety of ingredients. Packaged in an elegant gift box, it’s the perfect addition to any kitchen arsenal.

*Ships to the US, Canada & Mexico only*

7 in stock

SKU: CK001
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Pemmican Recipe

Pemmican is a traditional, high-energy food made by combining dried meat with rendered fat. This modern take on a centuries-old practice yields a portable, shelf-stable snack that’s perfect for carnivores, campers, or anyone looking for a nutrient-dense option on the go.

Ingredients:

  • 2 lbs ground beef (or thinly sliced beef cuts)
  • 8 oz beef tallow
  • 2 tsp salt

Instructions

  • Dehydrate the Meat
    1. Prepare the Beef:
      • If using ground beef, flatten it into thin sheets on a parchment-lined baking sheet.
      • If using steak cuts, slice them into very thin strips or flatten them.
    2. Set the Dehydrator or Oven:
      • Use a dehydrator set to 165°F (74°C), or an oven at its lowest possible setting (times may vary if using the oven).
    3. Start Dehydrating:
      • Place the beef in the dehydrator (or oven) and dehydrate until the beef is very brittle and crumbles easily.
      • This can take 7-12 hours, depending on the thickness and moisture of the meat.
      • If the process seems slow, crumble or break up the meat partway through to speed up drying.
    4. Check for Zero Moisture:
      • The meat should have no visible moisture left and should snap easily when bent.
  • Powder the Beef
    • Once the beef is completely dried, place it into a food processor.
    • Pulse until the meat becomes a fine powder (almost flour-like in consistency).
  • Combine Meat Powder, Tallow, and Salt
    1. Warm the Tallow:
      • Gently heat the beef tallow until it’s pliable and pourable (but not scorching hot).
    2. Mix:
      • In a large bowl, stir the powdered beef, 2 tsp salt, and warm tallow together.
      • Mix thoroughly until it forms a uniform paste.
  • Shape and Cool
    1. Fill Molds:
      • Spoon or press the mixture into molds, a loaf pan, or even a simple baking dish lined with parchment.
    2. Refrigerate or Freeze:
      • Chill the mixture until it solidifies enough to hold its shape (about 1-2 hours).
      • If using molds, remove the pemmican once firm.
  • Store
    • Pemmican can be stored in airtight containers in a cool, dry place.
    • It is shelf-stable and can last for months under proper conditions.
    • For longer storage or particularly warm climates, you may wish to keep it in the fridge or freezer.

Tips & Variations

  • Meat Choice: While beef is common, other lean meats like bison, venison, or lamb can also be used.
  • Ratio Adjustments: Adjust the ratio of meat to tallow depending on your preference for texture and richness.
  • Seasoning: Keeping it simple is classic, but you can add pepper or other spices if desired (though this may affect shelf life slightly).

Enjoy this ancient, protein-dense snack on hikes, camping trips, or simply as a quick and convenient meal on a carnivore or low-carb diet!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,