3

votes

Does anybody else not like meat?

Answered on August 19, 2014
Created May 26, 2011 at 10:09 PM

I do eat plenty of meat, but I just don't enjoy it. I don't care for the texture or the taste. I'm sure this is part of what launches me off the wagon every now and then. I just want to eat something i really LIKE.

I've tried many cuts of steak and roast, and i choke the stuff down. Eggs sort of make me gag. I eat canned salmon for convenience sometimes and that is pretty awful too. When I roast a chicken, I love the crispy skin when it first comes out of the oven, but later it gets soggy, and the meat tastes like cardboard to me.

Does anybody else struggle with this? I feel better when I eat this way, but I've grown weary of choking down my food.

I do love beef stock. Does this provide all the same nutrients as meat?

Do you grow to love meat the longer you eat paleo?

Do you have a way of cooking meat that is especially good?

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 29, 2011
at 04:46 AM

I deeply appreciate what eating meat has done to improve my health. I'm talking about making it more palatable is all.

3aea514b680d01bfd7573d74517946a7

(11996)

on May 29, 2011
at 02:06 AM

Oh, that makes my day! I'm so glad you're getting to enjoy some great-tasting steak. It works well with other cuts of meat too, but I have to admit ribeye's my favorite.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 29, 2011
at 12:56 AM

Cooked the dry-aged steaks for dinner after two days in the fridge, and what a difference! So much more flavor! And the texture was amazing - crispy and meaty. Thanks for the advice, Rose. : ) I'll try it longer next time.

Medium avatar

(5136)

on May 27, 2011
at 10:06 PM

http://marcussamuelsson.com/news/trussing-a-chicken-does-not-have-to-be-scary also, for roast chicken, a nice sprinkle of this over the skin: http://www.thespicehouse.com/spices/pepper-shallot-seasoning-shallot-pepper-spice-blend makes it truly magical.

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 04:42 PM

Yes, a hot pan. I let it heat up for at least five minutes before putting in the bacon fat (or butter, which will brown beautifully and not burn if you truly keep your steak medium-rare or rarer). Isn't that color gorgeous? I so hope this helps with the flavor issue; I love my meat, and it makes me sad to think of anyone not enjoying their food. Can't wait to hear the results!

07c86972a3bea0b0dc17752e9d2f5642

(3162)

on May 27, 2011
at 03:55 PM

Also, if you haven't checked out the Everyday Paleo blog (www.everydaypaleo.com), she has tons of simple, flavorful ways to cook meat with spices under "Food." I love the pork and butternut squash stew in particular.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:47 PM

I'm assuming trussing helps it cook more evenly?

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:45 PM

It's been about 14 hours and they're already turning a beautiful red color. Do you cook your steaks in a very hot pan? After investing this money and time, I don't want to screw these up!

Medium avatar

(12379)

on May 27, 2011
at 03:43 PM

He Portessa - ya they come out like the rotisserie chickens from the deli - just minus whatever they put on it - I have made the stand up chickens with so many different flavour depending on the mood we're in - they are so easy. The stand up roasters are super cheap too

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:42 PM

I know I feel really good after drinking beef stock! Maybe I'll just start tuning in to how different foods/meals make me feel. I know sugars and grains make me feel dramatically crappy, but I haven't paid much attention to the more subtle clues about how my body responds to my diet.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:40 PM

Joshua, I haven't gone more than 18 hrs or so. I have a tendency to binge if I'm starving and I'm a little scared about being out of control. But maybe if I have a great meal planned for the end, it wouldn't be a problem.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:29 PM

That sounds so amazing! I'm going to try this over the weekend. These recipes and great suggestions are making me realize that I've just been lazy about my cooking. Thanks, Leo.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:25 PM

I like marinated meat better, and am thinking of trying some shish-kabobs. I haven't had those for years, but remember liking them. I LOVE corned beef! Haven't even thought of that - thanks!

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 03:09 PM

Thanks for that answer, Ben. I've been trying to find info on bone broths myself since I love them, but there's little out there on their nutritional content. Maybe digging around the WAPF site will yield better answers...?

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 03:05 PM

Minus the trussing, this is how I cook chicken too, and I love it. I'll try it trussed next time.

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 01:35 PM

Good luck! I'd be interested to know if that helps make it palatable.

A968087cc1dd66d480749c02e4619ef4

(20436)

on May 27, 2011
at 01:18 PM

I agree with Glenn, don't force yourself to eat things you don't like. I see you like bacon burgers - nothing wrong with eating more of those. (That makes me hungry just thing about bacon burgers.)

A968087cc1dd66d480749c02e4619ef4

(20436)

on May 27, 2011
at 01:15 PM

Do you like beef that is marinated? How about chili or stews? Corned beef? Do you have a psychological aversion to meat?

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 27, 2011
at 11:58 AM

Yeah, 250 is easy if i keep other things lowish, especially the starch. But I'm now shooting for a solid 3k calories every day, with 250 grams of protein being the protein chunk. 3000 is not as easy as i thought. Its tasty and fun to eat all this but i have to honest to god REMEMBER to sneak in little snacks here and there otherwise the main meals are just too. damn. big:) The 250 grams number btw came about only cuz hitting 1.5 gramsprotein/poundbodyweight is not uncommon at all in the lifting world. For my 175 lb frame thats actually NORTH of 250 but i said eff it, ill shoot for 250:)

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 27, 2011
at 11:54 AM

Bone broth is excellent, don't get me wrong. I have five plus years of serious WAP practices so i know my around some bones and 24 hour stocks, etc. However, the best bone broth in the world will NOT give you what animal flesh will. Apples and oranges is all. Animal flesh, be it muscle or organ, will give you that precious protein and fat you want. The broth will give you bits of protein in the gelatin part of it, tastes terrific, and generally makes you feel good but it is NOT a substitute for meat or organs

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 05:47 AM

I strain it, but it's still incredibly rich and turns to thick gelatin in the fridge. Wouldn't I get all the vitamins from the meat, and maybe even more since I'm getting nutrients from the bones and cartilage too?

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 05:44 AM

Okay, Rose - I have two ribeyes on a rack in the fridge. I'm really looking forward to seeing how this works.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 05:42 AM

Glenn, I like that idea and might give it a try. Thanks for the input.

60199d3a580a4e17969059609e48e678

(883)

on May 27, 2011
at 01:59 AM

do you leave bits of the meat in your broth or do you strain it till its debris free?

66283d390809787a11a81be7ee5fb98d

(280)

on May 27, 2011
at 01:52 AM

I don't think we should eat anything that doesn't taste good. Forcing something down when you don't find it appetizing is probably not going to do anything but make you hate it more. My [decidedly amateur] suggestion is to just follow your taste buds for a while (but staying within a paleo framework), and see if the natural desire for meat doesn't slowly develop.

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 27, 2011
at 01:27 AM

We were exceptionally good during our dinner, but I would be more than willing to cheat my a$$ off with Paleo friends as well.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 27, 2011
at 12:48 AM

That's a lot of protein, Ben! At a bodyweight of 175, I'd try for 200 grams a day back in the bodybuilding days. After some thought, I ratcheted it down quite a bit. In the absence of a severe caloric deficit, super-high protein diets for muscle seem like a good idea. But in a bulking phase or maintenance phase, the nitrogenous waste products might not be worth it, as protein-sparing is not a big deal. If you followed pro bodybuilding back in the day, you may recall that a couple big names (Kevin Levrone was one I think) cut protein down and did not lose any size.

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 12:06 AM

I hold off on salting until a few minutes before it hits the pan, and just let the air do the work of drying it out. That way I can control the saltiness; otherwise I'm afraid I'll turn it to jerky, lol (not likely, but I'm a klutz in the kitchen). And really, I've kept them up to a week like that, but I didn't want to scare you. Two or three days ought to dry it out nicely. Hope it improves the texture and taste for you!

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 11:59 PM

Wow, I'm going to try this. Do you salt it before hand or no? Thanks, Rose!

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 11:57 PM

Why does standing it up make it come out better? I like those rotisserie chickens from the deli - does it come out more like that?

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on May 26, 2011
at 11:30 PM

250? holy cow! (no pun intended.) i maybe get 80-100/day and a lot of that is from dairy. i don't think i could eat that much meat if i tried really hard. (then again, to be fair, i *do* have a chronic liver condition and seem to respond much better to lower protein/higher carb.)

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on May 26, 2011
at 11:14 PM

yes! i go the much less mcguyvery route of using my oven on warm propped open with a towel. i usually marinate thinly sliced cheap cuts of steak (and more recently recently beef heart) in coconut aminos and spices overnight and then laying them on cookie cooling racks (that i have no other use for now) in the oven. and yep, i totally can't do slabs normally. which is funny, because lots of my friends think of me as a weirdo super-carnivore simply because i ingest some animal protein at almost every meal & eat offal. they probably think i'm eating pounds of rare steak all the time.

Medium avatar

(5136)

on May 26, 2011
at 10:56 PM

I keep my chicken very dry (patted dry inside and out, rinsing your chicken first is pretty optional, especially if you're eating pasture raised chickens like I get), then i salt the skin and throw a bayleaf in the cavity, *truss it*, and put it in the oven at 400 degrees without adding any veg or anything like that until it's done, so I cook it hot and dry. (stole this method from Thomas Keller's book and never looked back)

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:55 PM

Have you seen Alton Brown's method of making jerky? He marinates (sliced flank steak I think), then lays it on air filters that have been bungee-corded to a box fan. I love jerky! And I think you're onto something with incorporating the meat into a recipe rather than just cooking a slab.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:48 PM

Thanks tartare. I'll check out the video. Do you roast your chicken in a very hot oven or do the slow cook method? I love the skin when I cook it hot, but I wonder if I'm drying out the meat.

Medium avatar

(5136)

on May 26, 2011
at 10:39 PM

The drawbacks of that method are that you almost need a chimney per steak, but this summer I'm gonna work on combining the chimney method and my charcoal grill.... muhahahaha

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 26, 2011
at 10:39 PM

Unrelated question: Have a group of paleo eaters ever gotten together and cheated the @#$% out of their usual diet for one epic meal?

Medium avatar

(5136)

on May 26, 2011
at 10:37 PM

oh yeah, grilling is great! you get a nice carmelization on your meat which is what you want. I actually LOVE this method. http://www.youtube.com/watch?v=Y5tytP4Do-A it's pretty easy. The times he gives are for a porterhouse, which is a pretty big steak, but you can just adjust to your steaks thickness.

Medium avatar

(12379)

on May 26, 2011
at 10:36 PM

for the chicken - try a stand up roaster - the skin turns out all crispy every time (I cook a chicken at 350 for 1.5 hours - comes out juicy and delish every time)

Medium avatar

(5136)

on May 26, 2011
at 10:34 PM

and whole poultry should NOT be cooked to 180 degrees like your meat thermometer might be trying to to tell you! That will definitely result in overdone. 160-165 is perfect, then let the bird rest for a bit in a warm place (that isn't the inside of the oven).

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:34 PM

Maybe I need to break out my Julia Childs cookbook and brush up on my technique. I got my son a charcoal grill for his b-day, so we'll be breaking that out son. Does grilling give better results?

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 26, 2011
at 10:30 PM

Add ice cream to your new diet fad Kamal and I'm in!

Medium avatar

(5136)

on May 26, 2011
at 10:29 PM

When I was younger, and to a large extent still, I was never very fond of braised or slow cooked meats. Browning them is the correct approach, but I consider this meat in the category of "well done" and it was never something I liked much. Now as an adult, being able to make my own slow cooked meats, I can do it with much better results, but it's still generally the "sauce" that is the star of that show, not the meat itself, for much the same reason I love stocks. Cast iron skillets can be good for steaks, but not always hot enough, especially if you're crowding the pan. Salt.is.key!

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:26 PM

Mmmm. I do love bacon. Burgers with bacon and cheese and maybe some grilled onions, oh yeah.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:24 PM

I cook my steaks in a cast-iron skillet until medium rare. I've tried that method of salting them for an hour before cooking and that does help a bit. I brown my roasts then cook them in the crockpot on low all day.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 26, 2011
at 10:20 PM

P.S. My Indian ancestors have been vegetarians for centuries. Correlation?

Medium avatar

(5136)

on May 26, 2011
at 10:19 PM

Ugh. I'm going to have to come over and cook for both of you.

  • 0d50f54d2c57d74806be35d916f8dc74

    asked by

    (634)
  • Views
    2.6K
  • Last Activity
    1278D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

14 Answers

best answer

4
3aea514b680d01bfd7573d74517946a7

(11996)

on May 26, 2011
at 11:52 PM

Salting it an hour before is a good suggestion, but as long as you're willing to wait an hour, why not wait 48, or 72? A dry-aged steak is pretty dang good. Set it up on a cake rack or something like that to let refrigerator air circulate all around it. Don't worry about bacteria unless you're running science experiments in your fridge. It should turn a beautiful deep wine red, and be very dry to the touch. When you cook it after that in your cast iron pan, there won't be any water left in it to steam the meat; it'll all be a magical three-way tango of heat, fat and protein, rendering the meat succulent and flavorful (and the fat -- oh, the fat becomes amazingly subtle and crispy. May I recommend you try this with a ribeye?)

Then, if you don't like that, you can truly say you don't like meat.

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 12:06 AM

I hold off on salting until a few minutes before it hits the pan, and just let the air do the work of drying it out. That way I can control the saltiness; otherwise I'm afraid I'll turn it to jerky, lol (not likely, but I'm a klutz in the kitchen). And really, I've kept them up to a week like that, but I didn't want to scare you. Two or three days ought to dry it out nicely. Hope it improves the texture and taste for you!

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 11:59 PM

Wow, I'm going to try this. Do you salt it before hand or no? Thanks, Rose!

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 05:44 AM

Okay, Rose - I have two ribeyes on a rack in the fridge. I'm really looking forward to seeing how this works.

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 01:35 PM

Good luck! I'd be interested to know if that helps make it palatable.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:45 PM

It's been about 14 hours and they're already turning a beautiful red color. Do you cook your steaks in a very hot pan? After investing this money and time, I don't want to screw these up!

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 04:42 PM

Yes, a hot pan. I let it heat up for at least five minutes before putting in the bacon fat (or butter, which will brown beautifully and not burn if you truly keep your steak medium-rare or rarer). Isn't that color gorgeous? I so hope this helps with the flavor issue; I love my meat, and it makes me sad to think of anyone not enjoying their food. Can't wait to hear the results!

3aea514b680d01bfd7573d74517946a7

(11996)

on May 29, 2011
at 02:06 AM

Oh, that makes my day! I'm so glad you're getting to enjoy some great-tasting steak. It works well with other cuts of meat too, but I have to admit ribeye's my favorite.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 29, 2011
at 12:56 AM

Cooked the dry-aged steaks for dinner after two days in the fridge, and what a difference! So much more flavor! And the texture was amazing - crispy and meaty. Thanks for the advice, Rose. : ) I'll try it longer next time.

2
246ebf68e35743f62e5e187891b9cba0

(21420)

on May 27, 2011
at 12:41 PM

Portesa, have you tried fasting for 24 hours before eating to gain a good bit of hunger?

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:40 PM

Joshua, I haven't gone more than 18 hrs or so. I have a tendency to binge if I'm starving and I'm a little scared about being out of control. But maybe if I have a great meal planned for the end, it wouldn't be a problem.

2
21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 26, 2011
at 10:18 PM

Yes! I mainly like bacon and burgers. Steak is blah to me, as are most meats that aren't heavily dressed up. I've been trying to learn to like fish for years.

If paleo consisted of Italian bread and olive oil, or cinnamon toast, I'd like it much more.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 26, 2011
at 10:39 PM

Unrelated question: Have a group of paleo eaters ever gotten together and cheated the @#$% out of their usual diet for one epic meal?

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:26 PM

Mmmm. I do love bacon. Burgers with bacon and cheese and maybe some grilled onions, oh yeah.

Medium avatar

(5136)

on May 26, 2011
at 10:19 PM

Ugh. I'm going to have to come over and cook for both of you.

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 26, 2011
at 10:30 PM

Add ice cream to your new diet fad Kamal and I'm in!

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 26, 2011
at 10:20 PM

P.S. My Indian ancestors have been vegetarians for centuries. Correlation?

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 27, 2011
at 01:27 AM

We were exceptionally good during our dinner, but I would be more than willing to cheat my a$$ off with Paleo friends as well.

1
Medium avatar

(5136)

on May 26, 2011
at 10:14 PM

Are you sure you're cooking it right? Meat should taste delicious and never like cardboard. Ever. Ever. If it tastes like cardboard you have severely overcooked it.

How do you cook your meat normally?

(it's hard to say how to cook meat because different meat calls for different techniques)

Medium avatar

(5136)

on May 26, 2011
at 10:34 PM

and whole poultry should NOT be cooked to 180 degrees like your meat thermometer might be trying to to tell you! That will definitely result in overdone. 160-165 is perfect, then let the bird rest for a bit in a warm place (that isn't the inside of the oven).

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:34 PM

Maybe I need to break out my Julia Childs cookbook and brush up on my technique. I got my son a charcoal grill for his b-day, so we'll be breaking that out son. Does grilling give better results?

Medium avatar

(5136)

on May 26, 2011
at 10:56 PM

I keep my chicken very dry (patted dry inside and out, rinsing your chicken first is pretty optional, especially if you're eating pasture raised chickens like I get), then i salt the skin and throw a bayleaf in the cavity, *truss it*, and put it in the oven at 400 degrees without adding any veg or anything like that until it's done, so I cook it hot and dry. (stole this method from Thomas Keller's book and never looked back)

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 03:05 PM

Minus the trussing, this is how I cook chicken too, and I love it. I'll try it trussed next time.

Medium avatar

(5136)

on May 26, 2011
at 10:37 PM

oh yeah, grilling is great! you get a nice carmelization on your meat which is what you want. I actually LOVE this method. http://www.youtube.com/watch?v=Y5tytP4Do-A it's pretty easy. The times he gives are for a porterhouse, which is a pretty big steak, but you can just adjust to your steaks thickness.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:48 PM

Thanks tartare. I'll check out the video. Do you roast your chicken in a very hot oven or do the slow cook method? I love the skin when I cook it hot, but I wonder if I'm drying out the meat.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:24 PM

I cook my steaks in a cast-iron skillet until medium rare. I've tried that method of salting them for an hour before cooking and that does help a bit. I brown my roasts then cook them in the crockpot on low all day.

Medium avatar

(5136)

on May 26, 2011
at 10:29 PM

When I was younger, and to a large extent still, I was never very fond of braised or slow cooked meats. Browning them is the correct approach, but I consider this meat in the category of "well done" and it was never something I liked much. Now as an adult, being able to make my own slow cooked meats, I can do it with much better results, but it's still generally the "sauce" that is the star of that show, not the meat itself, for much the same reason I love stocks. Cast iron skillets can be good for steaks, but not always hot enough, especially if you're crowding the pan. Salt.is.key!

Medium avatar

(5136)

on May 26, 2011
at 10:39 PM

The drawbacks of that method are that you almost need a chimney per steak, but this summer I'm gonna work on combining the chimney method and my charcoal grill.... muhahahaha

Medium avatar

(5136)

on May 27, 2011
at 10:06 PM

http://marcussamuelsson.com/news/trussing-a-chicken-does-not-have-to-be-scary also, for roast chicken, a nice sprinkle of this over the skin: http://www.thespicehouse.com/spices/pepper-shallot-seasoning-shallot-pepper-spice-blend makes it truly magical.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:47 PM

I'm assuming trussing helps it cook more evenly?

0
77877f762c40637911396daa19b53094

(78467)

on May 28, 2011
at 02:13 AM

if i dont like meat. i dont eat it anymore or eat less cause there are animal killed and murdered for that.

i increase my vegetabls for a while or eat mor marine seafood and fish. If you dont like anything there is a reason for this.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 29, 2011
at 04:46 AM

I deeply appreciate what eating meat has done to improve my health. I'm talking about making it more palatable is all.

0
669790861549f3c6d54d88a65296ed19

(452)

on May 27, 2011
at 10:39 PM

Unlike mostly everyone I'm not into bacon and I also don't like chewing on the white fatty parts on meat like lambchops (though I do love lamb in itself).

0
6f2c00fcbf48c69f0ea212239b3e1178

on May 27, 2011
at 09:29 PM

Maybe you're not good at cooking that stuff. Badly cooked meat sucks.

0
F1b39d4f620876330312f4925bd51900

(4090)

on May 27, 2011
at 09:24 PM

I don't much care for meat but there isn't much left with food allergies from leaky gut! I can only eat pork if its bacon (not sure that counts as meat!Its really its own magical food group;) or if its completely covered in saucey stuff or flavoring.
I was vegetarian for 5 years (ugh! WHY!) and really convinced myself that meat was abhorant. I guess I am still getting over that self-brainwashing.

0
07c86972a3bea0b0dc17752e9d2f5642

on May 27, 2011
at 01:00 PM

I love meat...if it's heavily coated in sauces and spices. Try some curries, stir-fries, pulled pork in barbecue sauce, season your ground beef with taco or chili seasoning packets, look up some fajita marinades with whiskey in them. Google meat recipes from the middle east and africa. Make seasoned meatballs in sauce.

Here's a fun meatball recipe that is super cheap and easy (if you already have the spices). I've made it with the honey, half the honey and without any honey and it tastes good, so you can leave it out, but it really isn't a lot of honey for an entire recipe:

http://peskypeppercorn.wordpress.com/2009/11/06/kefta-mkaouara-killer-moroccan-meatballs-in-spicy-tomato-sauce/

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:29 PM

That sounds so amazing! I'm going to try this over the weekend. These recipes and great suggestions are making me realize that I've just been lazy about my cooking. Thanks, Leo.

07c86972a3bea0b0dc17752e9d2f5642

(3162)

on May 27, 2011
at 03:55 PM

Also, if you haven't checked out the Everyday Paleo blog (www.everydaypaleo.com), she has tons of simple, flavorful ways to cook meat with spices under "Food." I love the pork and butternut squash stew in particular.

0
8b982d4beccca9fcb85affe8d4bd4ff2

(1585)

on May 27, 2011
at 11:27 AM

Nope not me, I LOVE meat! :)

0
0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 11:56 PM

Now the other part of my question I'm hoping somebody can answer is whether I'd be missing out on any nutrients by drinking bone/beef stock rather than eating meat. Or maybe I'd be getting more nutrients?

I use marrow bones, oxtails or meaty ribs that have been browned, and cow's feet. I simmer this for about three days, adding in onion, carrot and celery during the last day.

I truly love this stuff. So much flavor and none of the textures I don't like.

60199d3a580a4e17969059609e48e678

(883)

on May 27, 2011
at 01:59 AM

do you leave bits of the meat in your broth or do you strain it till its debris free?

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 27, 2011
at 11:54 AM

Bone broth is excellent, don't get me wrong. I have five plus years of serious WAP practices so i know my around some bones and 24 hour stocks, etc. However, the best bone broth in the world will NOT give you what animal flesh will. Apples and oranges is all. Animal flesh, be it muscle or organ, will give you that precious protein and fat you want. The broth will give you bits of protein in the gelatin part of it, tastes terrific, and generally makes you feel good but it is NOT a substitute for meat or organs

3aea514b680d01bfd7573d74517946a7

(11996)

on May 27, 2011
at 03:09 PM

Thanks for that answer, Ben. I've been trying to find info on bone broths myself since I love them, but there's little out there on their nutritional content. Maybe digging around the WAPF site will yield better answers...?

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 05:47 AM

I strain it, but it's still incredibly rich and turns to thick gelatin in the fridge. Wouldn't I get all the vitamins from the meat, and maybe even more since I'm getting nutrients from the bones and cartilage too?

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 27, 2011
at 03:42 PM

I know I feel really good after drinking beef stock! Maybe I'll just start tuning in to how different foods/meals make me feel. I know sugars and grains make me feel dramatically crappy, but I haven't paid much attention to the more subtle clues about how my body responds to my diet.

0
95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on May 26, 2011
at 10:48 PM

Yep. I also have to force myself to eat poultry or pork in most incarnations, mostly because my boyfriend really likes those things and because I want bones to make chicken broth with. The only way I eat steak is homemade jerky. I do like meats slow-cooked and then shredded (pulled pork/beef, tongue tacos, etc.) and ground meats, so I think a lot of it is textural and an inability to cope with tons of protein at a time. I also love fish and other sea creatures--oysters and clams in particular. Whatever the protein source, I find it much more palatable and satisfying to just eat small amounts of it over rice, in a salad, in a stew, with potatoes, etc. My body seems to respond well to a high fat/moderate-to-high carb/lowish protein diet, so I don't feel bad about not being into huge amounts of meat like some folks are. I'd advise playing around in the kitchen, finding a way to make at least some meat appealing, and keep on loving the beef broth--that stuff provides you with things muscle meat doesn't have.

0d50f54d2c57d74806be35d916f8dc74

(634)

on May 26, 2011
at 10:55 PM

Have you seen Alton Brown's method of making jerky? He marinates (sliced flank steak I think), then lays it on air filters that have been bungee-corded to a box fan. I love jerky! And I think you're onto something with incorporating the meat into a recipe rather than just cooking a slab.

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on May 26, 2011
at 11:14 PM

yes! i go the much less mcguyvery route of using my oven on warm propped open with a towel. i usually marinate thinly sliced cheap cuts of steak (and more recently recently beef heart) in coconut aminos and spices overnight and then laying them on cookie cooling racks (that i have no other use for now) in the oven. and yep, i totally can't do slabs normally. which is funny, because lots of my friends think of me as a weirdo super-carnivore simply because i ingest some animal protein at almost every meal & eat offal. they probably think i'm eating pounds of rare steak all the time.

0
667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 26, 2011
at 10:33 PM

I eat a lot of meat too. Currently tryin to hit 250 grams of protein per day, which a whole lot of dead animal. I enjoy it but I know what you mean as far as it not being my favorite thing. I really really like eating strch like potato. I didn't eat meat for years and got pretty into mushy textures like yogurt, cottage cheese, porridge like oats, baked potatoes etc.

I also agree with some responder sthat really certain cuts are more difficult to cook properly. For beef I'd say ribeye is easy to sear and get medium rare. Super tasty too. Good converter. Chicken is always going to be bland but I actually have grown to like it. Condiments yknow. Ground beef is pretty much the tastiest for my money. High fat content and the fat is consistently spread through the entire thing so it's loved by all.

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on May 26, 2011
at 11:30 PM

250? holy cow! (no pun intended.) i maybe get 80-100/day and a lot of that is from dairy. i don't think i could eat that much meat if i tried really hard. (then again, to be fair, i *do* have a chronic liver condition and seem to respond much better to lower protein/higher carb.)

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 27, 2011
at 11:58 AM

Yeah, 250 is easy if i keep other things lowish, especially the starch. But I'm now shooting for a solid 3k calories every day, with 250 grams of protein being the protein chunk. 3000 is not as easy as i thought. Its tasty and fun to eat all this but i have to honest to god REMEMBER to sneak in little snacks here and there otherwise the main meals are just too. damn. big:) The 250 grams number btw came about only cuz hitting 1.5 gramsprotein/poundbodyweight is not uncommon at all in the lifting world. For my 175 lb frame thats actually NORTH of 250 but i said eff it, ill shoot for 250:)

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 27, 2011
at 12:48 AM

That's a lot of protein, Ben! At a bodyweight of 175, I'd try for 200 grams a day back in the bodybuilding days. After some thought, I ratcheted it down quite a bit. In the absence of a severe caloric deficit, super-high protein diets for muscle seem like a good idea. But in a bulking phase or maintenance phase, the nitrogenous waste products might not be worth it, as protein-sparing is not a big deal. If you followed pro bodybuilding back in the day, you may recall that a couple big names (Kevin Levrone was one I think) cut protein down and did not lose any size.

0
Medium avatar

(19469)

on May 26, 2011
at 10:32 PM

I agree with the other commenter's suggestion that "not liking meat" is translates into "not cooking it right".

For the first 20 years of my life I thought that chicken was a chocking hazard, salmon was something to be feared, and pork was simply "another white meat".

When I moved out of the house and learned to purchase and cook meat my world changed.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!