You’ve gotten some great responses on how to eat liver and bone broth. I eat liver in a similar ways to others here. Sliced, seared, but keeping it lightly pink inside. I try to have at least a half pound a week, although I think I have probably been having much less than I want. It’s not that I don’t like it, I actually love it, but I tend to eat it as a side and I get lazy about cooking the extra dish.
I always have bone broth around. I don’t actually drink it as soup though. I have it with my meals either as part of a gravy or just as the cold gel on the side of the meat. I love the gel thing but my husband does not so I make the gravy.
Beyond those things, I try, whenever I can, to get meats with a lot of connective tissue. Beef shank is a good one for that. I’m planning on working on my butcher to get the parts of this cut that I know they throw out which are nearly entirely bone and connective tissue with barely any meat. They charge about $8 a pound for the shank and I won’t pay that for tendons and bone but I’d be ok with paying $3. It’s amazing what butchers will do for you if you ask.
The big thing for me that marks the difference between doing amazingly on carnivore and doing poorly is getting enough unrendered meat fats. This is why I asked about the sous vide. Keeping all the fat inside the fat cell matrix can only be done at lower cooking temperatures. However, to be honest, for almost all cuts I actually prefer the low/slow oven approach. It leads to a better taste and a much juicier meat. However there are a few exceptions and for these alone I do like to have the sous vide.
So I cook all my meat at temps between 150 and 175 in the oven or about 133 in the sous vide. Then after the long cook, once they are tender but still have all their fats locked inside I give it a very quick sear (steaks) or pop them under the broiler for a few minutes to develop a more intence umami flavour profile.
I also cook additional beef fat at 150 F. No sear for this though. After a couple of hours it is absolutely meltingly soft. I love it with all my meats as a side.
This diet keeps me in deep ketosis which is where my body and mind are happiest and without the horrible inflammation and neurological pain that plants seem to cause me. However, for me the high fats are a must. If I overdo on the protein my body goes into exactly the same “shock” as when I have a carb-out. Brain fog, extreme tiredness and lack of energy, achy knees, returned skin ailments and a tendancy to snacky hunger. The autoimmune/neurological symptoms stay suppressed as long as I eat only meat regardless of protein/fat ratio, but all the benefits that I experienced from originally going keto disappear if I don’t keep to a pretty high fat macro.
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