Best and easiest meats to prepare?

Answered on March 15, 2015
Created March 14, 2015 at 5:52 AM

So let's assume I'm eating only out of nutritional reasons.

With this assumption, I do not care one bit to how tasty it is, and would only like to eat the ultimate diet.

What is the??minimal set of meat and organs I have to learn to cook if I want to cover the nutritional spectrum, and spend as little as possible on actual cooking?
I can already cook simple stuff like chicken breast (with a pan and coconut oil), but I've recently forayed into the beef realm and I must admit I'm pretty overwhelmed with the amount of options and their preparation methods.

Thanks for the help!

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on March 14, 2015
at 03:33 PM

I think the main thing is to buy the best quality meat, organic and grass-fed where possible. Liver (any) is super nutritious and can be prepared very easily and quickly by sauteeing with onions and garlic. Saute the onions and garkic first for 5 min, then add the liver and sautee until browned. Add a cup of stock cook for 15 minutes. Lambs hearts can be prepared quickly if you remember to marinade beforehand and if you grill them on a skewer. Trim off the fat and any arteries and other funny looking bits. Prepare a marinade from 2 tbs olive oil, 2 chopped garlic cloves, 2 tbs chopped parsley, 2 tsp ground cumin, 2 tsp paprika powder and 2 tbs of fresh chopped coriander (cilantro). Cut the lambs hearts in bite size cubes and leave to marinate for 4 hours (or overnight). Grill on a griddle pan, under a very hot grill or on the bbq for 8 minutes.??

I also recommend investing in a slow-cooker/pressure cooker (I have one that does both). You can use cheaper cuts of meat that need cooking for longer. Stick it in the sow cooker in the morning to be ready at dinner time, or drastically reduce the cooking time in the pressure cooker.

Hope this helps :)



on March 14, 2015
at 03:38 PM

Thanks for the very kind and detailed answer!

livers and hearts (of lambs at least) are super nutritious? got it.

I'd be very curious to know though if the cooking tips you mentioned are because it somehow improves absorptino of said liver and hearts, or is it because of taste?

For example is it possible to simply put the livers and hearts on a pan and fry them with coconut oil, and turning them around until they brown and simply eat them?


on March 15, 2015
at 11:34 AM

I highly recommend just getting a slow cooker

i pretty much just throw any meat and veg I have in it overnight and always turns out nice!??



on March 14, 2015
at 05:43 PM

fatty cuts have superior nutrition, having fats, collagen, and meat all in one serving. Liver is unique for its vitamin A content, beef liver also has huge amounts of copper, and all liver also has plenty B12, although rabbit meat also has similar amounts. I concur with TRHT, just get high quality meat and fish, varied in cuts and animal species. Keep in mind that anything you need from meat, except fat and collagen, is also provided or enhanced by a functioning gut.

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