Hi peeps.
Loving this forum.
I’m the first to admit it…I’ve been good at keto, but a bit crap at diversifying, especially with cuts of meat.
Apart from liver (which I love), sirloin steak, and bacon…it seems like Ground Hog Day.
I’m good at spicing things up etc. with the keto vegetables, but I’ve lost inspiration about the meat.
Then I perused on here. Wow!
Lots of good ideas, from a lot of good people.
I’m asking you good people, to advise me, because I’m about to engage with a particularly good local butcher. I would love to know, in a quick go-to guide, how you manage and cook different cuts of meat.
With herbs and spices, method etc…
Yes, I know, why not just search the internet?
Too full of nonsense. I trust this place.
Thanks!