How to Grill Steak and Beat Fiat Food

Over the past five years, I have eaten a diet that consists of approximately 95% red meat, 5% other meats, and approximately zero plant matter. I have drank almost only water during this entire period.

I first started cutting down on carbohydrates around 12 years ago. The more I cut down, the better I felt. In late 2015, I came across and was startled at the simplicity of eating only meat and drinking only water. I decided to give it a shot for a month. After that month, I have stuck to it and have no intention of going back to eating plants. The main benefits I have found are the increased mental clarity and focus, and much higher energy levels all throughout the day. I also became stronger and faster. It has also helped me quit all the modern industrial junk foods, whose economics I have written about in my chapter on Fiat Food, which will form part of my forthcoming book, The Fiat Standard. [2021 UPDATE: The Fiat Standard is now out and available for sale!]The most important fiat foods to avoid, in my opinion, are: hydrogenated vegetable, seed, and grain oils, sugar, flour, soy, high fructose corn syrup, low fat foods, breakfast cereal, and all the products made from this toxic cocktail of junk, which is roughly 95% of everything in your supermarket.

I am not here to sell you on eating meat only, or to start a conversation about diet. There are links below that discuss this in detail. This guide is instead focused on explaining how you can eat more meat to avoid eating junk food, since my experience has taught me that eating meat is the most effective way of avoiding fiat foods.

In my five years of carnivory, I have learned a lot about meat, how to grill it, buy it, prepare it, enjoy it, and feed it to kids. I decided to put some of the most valuable information I know together for my readers, and my children, to always know how to eat the most essential, most complete food in the world, and to always have an arsenal of methods by which to ensure you can get the nutrition you need to stay away from the horrific poisonous industrial sludge that fills supermarkets.

Thanks to a century of industrial and commercial progress and government subsidies, the world is currently awash with cheap and heavily subsidized and deeply harmful foods that are designed to be deeply addictive, on top of being very destructive. Only meat makes you full enough to not desire fiat food or think about. If you ever find yourself desiring the fiat foods of the twentieth century, the reason is that you are not eating enough meat. If you treat these cravings with steak, burger patties, or other meats instead of more addictive industrial sludge, the cravings will go away for good, along with a host of health problems you had always imagined were just a normal part of living, but in fact are just a normal part of eating industrial waste.

Eating more meat is a far more effective way of getting into good health than reading nutritionists’ science or buying a diet plan trying to manage your relationship with sugar. The way that many thousands of carnivores have thrived on this diet is to just eat as much meat as you want, and avoid everything else. It sounds too simple and too good to be true, but there are thousands who swear by it. Maybe, instead of worrying about the latest fad diet, flashy supplement, and nutrition PhD buzzword, giving your body more of the meat your ancestors have eaten for millions of years will work better. Instead of wasting your life reading press release “science” sponsored by industrial sludge food manufacturers trying to manipulate you into eating their poisons, consider trying to eat more and better meat, the world’s most complete food.

In my experience, what helped me quit fiat foods was to stop thinking of food as a mystery that requires a PhD and specialized plan to be figured out, and listening to my natural instinct which naturally wants meat. All animal species are able to figure out how to eat without needing a PhD in nutrition, and you can too.

The problem fiat food producers and their universities and newspapers have with meat is that it kills your desire for the highly profitable industrial junk that sponsors them. This is why there is a new dumb scare-story about the evils of meat every week, and why the kind of people who listen to universities and newspapers are far more concerned about my health for eating meat than when I was drinking two liters of sugar a day. I am sure you have a lot of studies and press releases about why meat is bad for all sorts of things, but perhaps you should consider approaching this with a scientific mindset and experimenting rather than listening to fiat science. I have experimented on myself, and there is no scientific experiment anyone can conduct that is more relevant for my own body and my own health than my own experiment with my own body. The world made much more sense to me when I stopped caring about what these people say and started ACTUALLY EXPERIMENTING. You know, the actual scientific method of proposing hypotheses and experimenting to falsify them. Believe it or not, science is not trust in the authority of journals sponsored by junk food makers. Science is experimentation.

One of the best non-health benefits of this diet is how much it simplifies and streamlines the entire process of food sourcing, preparation, cooking, and clean-up. It is an enormous reduction in mental overhead, because cooking meat is simple and easy, whereas plants, being toxic, are much harder to turn into edible food. Whatever meat you get, it can be eaten raw, or it just needs some fire and you’ve got a delicious meal. You just need to figure out the correct way to apply the fire to each cut you buy, and the tight timing.

Healthy meat is available to everyone, everywhere, at all prices. If you live in any human settlement with more than 100 people, there will be someone who prepares meat. The methods discussed here apply to all budgets. You can live off delicious leftover bones from your butcher for free, or very close to it, and you can splurge on fine steaks. Meat is for everyone.

As a disclaimer, I am not a medical doctor or nutritionist, so please be sure to check with your obese doctor and malnourished nutritionist if eating the meat your ancestors have eaten for millions of years is right for you, or if you are better off sticking to the industrial sludge which sponsors them.


The best and first step to eating a lot of meat is finding a good butcher, and making friends with him. I’ve traveled a lot all over the world, and the one constant is that butchers are always good people. They are always happy to accommodate you when you appreciate their work. Buy from him regularly, and show him that you mean business, and he will always prepare things for you just the way you like them. Being able to talk to your butcher and make requests is a superpower. He can give you fat trimmings for free which you can render to make the best cooking fat. He can grind and prepare burgers for you with the exact ratio of fat you prefer. He can give you plenty of bones for broth for free, or close to free.

Another great idea is to find a local farmer who will sell you a whole cow or lamb, already butchered and cut up. If you live anywhere near a human settlement of more than 100 people, anywhere on earth, there will be at least one person hunting or herding large ruminant animals near you, and he hunts and herds them to sell them to people like you. I highly recommend this way so you can get to meet your farmer, see the animals, taste the meat, know that it is good, and guarantee good reliable quality. Buy a freezer chest and put the meat in it, and defrost ahead of cooking. You can usually get a very good price on this. While this is great, and I highly recommend it, it is by no means essential. You are most likely able to secure excellent meat from your local butcher and supermarket.

It is fashionable for people who have supplements and diet plans to sell to have bad things to say about supermarket meat, but a lot of people thrive by eating it, causing plenty of credentialed nutritionists to lose their minds in hilarious fits of anger at the idea that you could be healthy from a supermarket without a nutritionist’s PhD and arcane knowledge solving the mystery for you. A lot of long time carnivores have thrived for many years by eating supermarket meat, as you can see from the facebook groups linked below. There are a lot of bad things sold by your supermarket, but meat is not one of them, and the hysteria around it is largely as misguided as all the rest of the idiotic anti-meat propaganda you read in your local newspaper full of advertisements for industrial sludge. The paranoid hypochondriacs who think supermarket meat is bad are making a horrible mistake by avoiding it and replacing it with any kind of plant food, no matter how many green and nice-sounding buzzwords come attached to it. While grass-fed beef from a small farm can be better than supermarket meat, supermarket meat is by no means bad, and is far better than any plant alternative, no matter how sophisticated or expensive. Supermarkets can have great offers and discounts on their meat for you to fill up your freezer.


There are a lot of ways to grill a steak, and this is the one that works for me. This is not so much a recipe as a guide to all kinds of things you should watch out for to make your steak come out delicious. I’ve grilled more than a thousands steaks in the last 5 years, so I believe I’ve developed a good common of all the mistakes to keep an eye out for!

Ingredients: Meat, fire, time, and salt.


The stronger the heat, the tastier the meat. Your goal is to figure out the hottest heat you can apply to your steak. The key to a good steak is a strong fire. There is no such thing as fire that is too hot; your steak will only get better the hotter your fire. The secret ingredient that makes steakhouse steak better than your steak is just heat. It isn’t any magic sauce, or preparation method; it’s just that restaurants can cook with ovens whose temperature exceeds 1,000°F, and regular ovens and grills can’t do this temperature. You don’t need to go to a steakhouse to have a decent steak, you just need to learn to make a proper fire or buy the right grill.

Ingredients: Meat, fire, time, and salt.

The hottest and strongest fire you will (probably) ever cook on will come from the pinnacle of human culinary engineering, the Otto Wilde grill, which I cannot recommend enough. I have used this grill almost daily for the last year. It has three amazing properties that you will not find in other grills: First, it can get up to 1500°, about double as hot as most other grills. Second, It is ready to cook in only three minutes, which is much faster than all other grills and allows you to stop thinking of grilling steak as a special treat that requires a lot of preparation, but a quick meal you can prepare on the go, almost as fast as putting fiat food in a microwave. And thirdly, by having the meat under the fire, the mad genius Otto has beautifully and completely solved the biggest dilemma facing every griller: how to make the fire hot without getting too many flames from the fat dripping on the fire. This is a giant leap in the average man’s ability to cook steak. Only the best steakhouses in your town have ovens that get this hot, but now you can have it too.

Ingredients: Meat, fire, time, and salt.

I have enjoyed using this grill so much and have absolutely no qualms recommending it. You can use the discount code “saifedean” to get a 10% discount on it. Yes, it is expensive, but the ability to churn out steakhouse-quality steaks in 5 minutes every day at home is definitely worth it. Not only does it save you a lot of money, but by ensuring you are able to easily and quickly eat delicious steak, it makes you far more likely to eat more meat and avoid fiat foods. It will also help you make the best burgers you have ever made, and it can even make chicken delicious.

Ingredients: Meat, fire, time, and salt.

The second device I would very strongly recommend is a Cinder grill, which is your best choice for grilling indoors. It combines a sous-vide with a powerful ceramic grill, and allows you to make perfect steaks without much of a mess. You first cook the meat on sous-vide, and then turn up the heat and grill it properly. The best thing about the Cinder is that it has a sous vide machine without requiring the plastic bags and water baths of regular sous-vide machines. This allows you to pre-cook your steak to perfection, making sure it will all be soft and easy to chew. This is perfect for large steaks and organ meats, and it allows you to eat much more meat than you otherwise would.

Other than the Otto Wilde, my other favorite way of cooking meat is over firewood, which gives steak a unique flavor, and can produce the highest heat after the Otto Wilde. My favorite grilling wood is oak. Charcoal is second best in terms of flavor, but American-style briquettes are not as good as natural charcoal, though they are easier to start. While the extra flavor is nice, the drawback of this method compared to the Otto Wilde is that you probably don’t have the time to safely start a fire every time you want to eat. Gas grills’ reliability and ability to reliably generate high heat makes them a more realistic, practical, and reliable choice for the regular griller. Electric grills are fourth choice way to grill, but you can still make a great steak on an electric grill. Just make sure it is as hot as possible before you put the steak on.

You can get $50 off of their presale discount on this grill by using the coupon code “BTC”.


For simple grilling, I recommend beef ribeyes, porterhouse, t-bones, striploins, fillets, and picanhas, as well as lamb chops, and if you are in the Levant, other parts of the great Awassi fat-tailed sheep, the Mercedes Benz of ruminants, as I like to call it. Burgers are also great to grill, as are meat skewers. Other cuts of meat would probably benefit from being precooked on a sous-vide machine before grilling, and for that, I highly recommend the Cinder grill, which is an excellent sous-vide ceramic grill you can get $50 off of it by using the coupon code “BTC”. I like to use this with thick cuts of steak as it cooks through all of the hard bits and makes the steak far more palatable, especially for kids. This machine is the best indoor grill I have found, and its sous-vide is perfect as well. Putting a steak on the sous-vide for 20 minutes or so before grilling it can make sure it is extra tender. I also love using this machine with organ meats, as I explain below.


The most critical ingredient in grilling a steak is time. You have to give each step all the time it needs, and no more. Any mistake can be fatal to your steak, so after you’ve perfected getting your fire in order, focus your efforts on getting the timing just right. You need the steak to be outside the fridge for an hour before cooking. You need to wait until the fire is at the right temperature. You need to grill each side of the steak for just exactly the right amount of time. And, most difficult of all, you need to wait a couple of minutes after you’re done grilling. Give the steak the time it needs to get the taste you want. Impatience is the secret ingredient to every ruined steak!


These instructions are applicable to any type of grill, as well as to cooking a steak in a frying pan. I will mostly be referring to grilling on firewood, but the basics apply everywhere.

         Prepare the steak:

Get the steak out of the fridge at least an hour before you cook it. Salt it and let it sit. When your steak meets the fire, you want it to be dry, and not to have the liquid condensation that usually surrounds it when you take it out of a fridge. Tap drying the steak with paper towels is always a good idea.

For an extra crispy shine on the steak, put some ghee, tallow, or duck fat on the steak before you grill it. This is not necessary for fatty steaks, but is recommended for less fatty cuts.

         Start the fire:

Be careful! Fire is no joke. Make sure you are starting a fire far from anything flammable. Keep children away from fire. Make sure the fire is fully turned off when you’re done. Don’t be stupid with fire!

There are many ways of starting fires. If you have dry leaves, tinder, and small sticks, then you can follow this method, or this one. If you don’t have much tinder, and for faster and more reliable results, I recommend a chimney firestarter. You can easily and quickly get the coals burning by putting an electric firestarter between the coals. You can also use some of the artificial firestarters underneath it, but be sure to remove them as soon as the fire takes off, because you don’t want them to give a taste when you’re cooking.

The most important thing to know when cooking with woodfire or coal is that you want to cook over hot embers, not over fire. Failing to understand this point is why many grills have turned to disaster and why many grillmasters quit. Correct time management fixes this.

If you look at your wooden logs burning and you can still see the shape of a log, it’s too early to put the meat on. This is where the ingredient of time comes in. Yes, you’re hungry and you want to get to the steak, but you have to wait to have the great steak you crave. Lower your time preference, and let the logs keep burning until they break down into tiny little embers. Flatten the embers and spread them evenly on the bottom of the grill. You want to help the process along by smashing the logs into ever-smaller chunks and embers. The correct time to grill is when you have a large number of very hot small embers, spread out on the grill. If you don’t wait long enough on the embers, they would not be burnt through and they will flare up when the fat from the meat starts falling on them. Flare ups will cause the outside of your steak to burn and get charred while keeping the inside uncooked. If you wait too long to start to grill, the embers will lose heat quickly, and you will need to replenish them. You have to wait long enough until the logs break into small embers, but not long enough for these embers to start getting cold. Striking the right balance is something you will learn by practice. The best thing about practice is that it entails eating steak!

My favorite way to grill is to keep a fire going next to the grill, so you are constantly adding fuel to the fire and constantly getting new embers breaking from the fire to move to your grill. This is the Argentine way of grilling, and it inspired how I built my own grill. All you need is a flat surface large enough to fit the grill you want to cook on, and the fire next to it. This is a very simple grill setup which I highly recommend.

As you can see in the photo, the meat is grilled over small embers, while the fire rages on the side. You can keep adding logs to the fire for as long as you like, and the fire will keep giving you embers to cook. This is very useful in case the embers you are cooking on start going cold.

With round grills, similar to the Braais used in South Africa, you get one big fire going in the whole grill, let it burn through, and then grill on the embers when the fire settles down. This method works great, but the disadvantage to it is that you would need to start a whole new fire to add new embers if the ones you have were to go cold, so you need to be more careful about how much coals you burn. In the Argentine way, you can keep going for hours. But both methods can generate gloriously delicious steak.

Having said all of that, it is possible to grill over direct fire, but in that case, you want to have the fire pretty far from the steak, so the flames are not burning it.

          Put the steak on the grill

Only when the meat has been sitting outside for an hour, and has been dried, and the fire has been raging long enough to turn into small embers spread out under the grill, it is time to put the steak on.

As Francis Mallman put it, the moment that the meat first meats the fire is a unique moment that cannot repeated, like a first kiss. The stronger the fire, the better the results. If you don’t hear the steak hissing after you put it on the grill or pan, as in this video, then it was not hot enough.

It is possible to cook the steak on the embers directly. When the steak cooks properly, you can clean the ashes off quite quickly and effectively. You don’t really need a grill.

          Turn the steak

You can turn the steak as much as you want, but I am of the Mallman school of thought that believes that you should turn a steak only once. You can get a great steak either way, but the best steak will come when you leave it to grill continuously untouched on each side without interruption or disturbance. The advantage of turning only once is that when the meat is not moving, the outside is getting the nice golden crust you want. The more you interrupt this process by turning and moving the steak, the more the steak cooks without the outside getting that delicious golden brown crust you want.

You want to turn your steak around when the side facing the fire has acquired the golden brown sear, and just before it begins to turn black. You want to avoid black charring as much as you can, but it is unavoidable that you’ll get a little bit of it on some parts of the steak if you want the steak seared nicely. You should try to avoid to keep flipping the steak over to check it, and try to get it right at one attempt.

If you like your steak medium, you should turn the steak around when you begin to see liquid condensation appear on the top side of it. But if you prefer it rare or medium-rare, you want to flip it just before the condensation appears.

As you start getting better at this, you get better at timing it so you only need to turn once. This is the trickiest part to get right, but don’t stress it, because it’s still going to be a great steak if you turn it too much. But here are a few pointers that will help you flip the steak at the right time:

You will start smelling a faint hint of meat burning, which begins when some of the steak is being charred.

 You will see gray smoke come out of the steak itself

After turning the steak, do the same thing for the other side. I recommend using a thermometer to make sure you do not overcook the steak, particularly in the first few hundred times you try this. When the steak is done, it should not be light brown in color, nor should it be black and charred. It should be golden dark brown on both sides. The inside of the steak is a matter of taste. My preference is for a rare steak that gets hot but remains red on the inside. If you cannot keep the steak red while giving it a nice sear, then you need to get thicker steaks. If you can’t, you might want to consider cooking it from frozen or straight from the fridge. This is not ideal, but it beats an overcooked steak.

An alternative to a thermometer is using the finger test to check the doneness.

          Let it sit

After both sides of the steak have acquired a golden brown hue, you should remove the steak and let it rest away from the fire for a couple of minutes. It’s better to put it in a container or tent, but it’s not necessary. This is an important part of cooking the steak, as it allows the temperature to spread evenly across the steak. You will know you have left the steak wait sit long enough if, when you cut it, it cuts dry and seeps no liquids.


There is only one sauce that is acceptable with steak: grilled bone marrow. Get bones that your butcher cuts for you, and stick them on the grill or in the oven. Scoop them out and use them as the sauce for your steaks. No other sauce can come close.


This man on Twitter has discovered the best way to roast large cuts of meat. It is terrific.

Pro tip - how to roast:

- insert garlic bits
- rub it in butter infused with whatever herbs spices
- 500°F/260°C for 5 min per lb/0.5kg
- turn off oven - DO NOT OPEN
- leave it for 2 hours - DO NOT OPEN
- serve
- receive praise/favours



Having looked into this for years, I am of the conviction that the single most significant intervention anyone can do to their health is to stop eating processed plant oils, and replace them with animal fats. The majority of modern diseases seem to be related to the disgusting hydrogenated poison industrial waste sold as cooking oil in your local supermarket: Canola (rapeseed), soybean, corn oil, safflower, and sunflower. All of these are poison, and they are in practically all industrial foods. Worse, they are mixed in most of what you think of as healthy fats like olive oil. Mainstream nutrition pseudo-science has popularized the idea that olive oil is the healthiest fat, and that it forms an essential part of the healthy diet of the Mediterranean. The reality is that olive oil is decidedly the inferior option to animal fats everywhere in the Mediterranean, before modern nutrition pseudo-science scammed modern Mediterraneans into taking pride in the food their ancestors thought of as the poor man’s alternative to animal fats. In Lebanon, a famous expression to signify how some people are better than others is “ناس بسمنه وناس بزيت”, where good people are likened to ghee whereas bad people are likened to oil. The most damning indictment of olive oil is just how easy it is to mix it with poisonous hydrogenated poison oils, and how hard it is to detect the mixing, even with complicated lab equipment.

The gory details of the horrific scam by which industrial waste has been marketed as a healthy fat for cooking can be found in this great study by the late Mary Enig, as well as the more recent work by Nina Teicholz. This pdf contains a good summary of important information about fats.

The best animal fats I recommend are:

Tallow or suet: rendered chunks of fat produce an unbelievably delicious and nutritious fat. You can make your own by getting fat trimmings from your butcher and rendering them, and there are a lot of recipes online for this. Your butcher will likely give you these trimmings for free, and you can use them to replace the most harmful substance in your kitchen. Or you can just buy it ready-made, it’s available online.

Ghee: this golden clarified butter is the pure fat of milk, and is very delicious and nutritious. This superfood is so rich with nutrients that it makes vegetarianism possible. It has none of the sugars in butter.

Butter: Butter is delicious for cooking, but it doesn’t tolerate as high a temperature as tallow or ghee, and it does contain some sugars in it.

  1. Tallow or suet: rendered chunks of fat produce an unbelievably delicious and nutritious fat. You can make your own by getting fat trimmings from your butcher and rendering them, and there are a lot of recipes online for this. Your butcher will likely give you these trimmings for free, and you can use them to replace the most harmful substance in your kitchen. Or you can just buy it ready-made, it’s available online.
  2. Ghee: this golden clarified butter is the pure fat of milk, and is very delicious and nutritious. This superfood is so rich with nutrients that it makes vegetarianism possible. It has none of the sugars in butter.
  3. Butter: Butter is delicious for cooking, but it doesn’t tolerate as high a temperature as tallow or ghee, and it does contain some sugars in it.

If you eat meat only, you probably don’t need much fat added. But if you are cooking anything in any of the processed plant oil, you should really stop immediately, there’s no other way to say it. That stuff belongs in your car, not in you.


The secret to avoiding junk food is to be well-nourished, and the secret to that is to eat a lot of meat in the morning. If you give your body all the nutrients it needs at the beginning of the day, it will be far easier for you to avoid junk all day. The fact that you think the plastic junk sold at supermarkets is food is purely a result of your long-term malnourishment. The fact that you ever desire it on any particular day is because you are hungry. Wake up in the morning and eat as much meat as you can, and you will find it much easier to resist the temptation of junk. And even if you do succumb to temptation, you will indulge far less when well-fed.

If you eat a lot of meat for a long while and fix your chronic malnutrition, you do not need breakfast, and will have no trouble skipping it occasionally or regularly. It’s common for many carnivores to eat one meal a day, and it is not very difficult. But if you don’t eat several pounds of meat regularly, you will probably benefit from having a big meat breakfast to help you fight the temptations of fiat foods.


bone broth image

Bone broth is amazing. You can probably live on just drinking the broth and eating the thoroughly cooked bones and the attached meat, and if you do that, you could do a carnivore diet for close to $0/day. Your butcher generally gives away bones for free, or close to free. Bones usually come with some bits of meat hanging on, and these become very delicious after boiling for hours. But just because it’s free/cheap doesn’t mean it isn’t good! Even if you’re not broke, you should have this!

I could probably spend hours waxing lyrical about the joys of bone broth and how delicious and healthy it is, but we’ve both got other things to do so I’m just going to jump straight to the recipe that works for me. There are of course many other ways of making broth, but this one works for me, and it is easy.

1. Place bones in a pot, cover with water, and add a splash of vinegar.

Bring to a boil.

Let simmer for a few minutes.

Throw all the water into the sink.

This is the easiest & fastest way to wash & prepare the bones in my experience. You can probably make a tastier broth by grilling the bones in the oven instead of boiling them, but that can be a bit more complicated.

2. Put the bones back in the pot and cover with water.

Add salt, bay leaves, and spices. I like garlic powder and curcumin.

3. Heat the pot:

On a slow cooker, or slow heat, for 24 hours.

On high heat or pressure cooker, for 2-4 hours.

You can drink now, but I recommend 1 more step

4. Pour the broth into jars or pots, and let it rest in the fridge overnight. You will see a thick layer of fat develop on top it. Remove that and use it for cooking. It is better than all the cooking oils in your supermarket.

The broth is now far less fatty, which makes it tastier.

The broth should turn into a jelly consistency. If that does not happen then you need:

  • More cooking time
  • More bones
  • Less water
  • More gelatinous bones

Keep trying until you get it right!

The leftover bones, and the surrounding meat, which you could get from your butcher for free or very cheap, have now been cooked into delicious tenderness. You can make an entire delicious meal out of that. The bone can become as soft as biscuit wafers.

Bonus: after it cools down, pour the broth into an ice-cube tray and put it in the freezer. You will now have very quick broth on demand. Whenever you want, just take a cube or two from the freezer, put them in a mug, and add boiling water. It is better that you do this after thoroughly cooking the broth so it becomes extremely thick, that way one ice cube can make a whole mug.

Bonus breakfast idea:

Add an egg, or just an egg yolk, to your broth and mix it in. You will get a very delicious soup. This can be a very quick healthy and quick breakfast, and it is a great way to get rid of your coffee addiction.

My preference for tastiest broths:

1.  duck
2. lamb
3. turkey
4. chicken
5. beef

Beef generally takes the longest to cook, and is the most likely to not turn out right. You may want to begin with other bones.


organ meat image

Some people think organ meats are necessary, but I am not sure I agree, as I have seen plenty of success stories of people thriving for decades eating nothing but steaks and muscle meat. I do however think organ meats are delicious, and I know they are enormously nutritious. I eat them because I want to, not because I think I have to. If you are curious, read on!

Probably my favorite dish is raw lamb liver. There is a way of preparing it which only the Lebanese seem to have mastered, where you remove the tissue surrounding the liver, and then cut it into small cubes, to be served with chunks of raw fat. The good news is that there are Lebanese butchers practically everywhere in the planet. Look up “Lebanese butcher” + your city name and go to the nearest one you find. Ask them for “sawda nayyeh”. They might not have it on hand, because they usually only serve it fresh, but they can probably tell you the right time to come to get it fresh. See if they can cut it up and skin it for you, and try to learn to do it from him. It is a bit tedious, but it can be done. You want to separate the transparent cover encasing the liver so you eat only the meat of it.

Brains are probably the most nutritious organ. I love to prepare them grilled on the Otto Wilde grill, to give them a crunchy exterior while the interior remains soft.

If you’re new to organ meats, you might want to begin with tongue and heart, as they are the closest to muscle meat. My favorite way of preparing them is to sous-vide them on the Cinder grill, and then sear them. I have used the regular sous vide in water but do not particularly like the idea of hot plastic. The Cinder offers the same cooking outcome but with a ceramic grill.

Beef bones are great to grill, and the Otto Wilde makes it very easy. These are an amazing jolt of energy. I like to have them before exercise. They are also the best steak sauce possible.


Lamb is a very delicious meat that needs very little preparation. One of the easiest ways to eat carnivore is to boil lamb stews. Lamb is so delicious that it needs very little preparation. Just put some lamb shanks in a pot of boiling water for a few hours, and then eat it, and make sure you drink the amazing meat broth that comes out of it. Or search for some recipes online.


One incredibly efficient way of eating a lot of delicious beef while spending little money and time is fast food restaurants. This little trick makes the carnivore diet practically the easiest to adhere to, because you can always get a delicious and quick fix of meat from any of the major fast food restaurants, which are spread out all over the planet. The patties at McDonald’s, Burger King, Wendy’s are all 100% beef, with no filler or junk. While fast food restaurants definitely serve a lot of terrible fiat foods, none of them are mixed with the meat, which is processed alone and only mixed in with the other ingredients after it’s cooked. If you ask the server for the individual patties, he may not know what you are referring to. Tell them you want to order from their a la carte menu, and they should know, but they might need to talk to their manager first.

Patties usually cost around $1-2 each in the US. Sometimes at some of these places they might not want to sell you these patties alone. In that case, you can order a sandwich and add extra patties to it, and ask them to serve you the sandwich without any of the other ingredients. You don’t even need to travel to eat this way; it’s a very quick and convenient way to eat and the meat is always delicious. I sometimes think that if I were single I could live in a home without a kitchen because I could eat 12 quarter-pound patties a day and be done with food for the entire day. Having the ability to always eat from a fast food joint is a superpower, and it is particularly useful for kids.

Another excellent travel option is Awerma, widely used in Lebanon, and a very powerful weapon in your fight against fiat food, as it keeps long without refrigeration, and is great for travel. The ingredients are chunks of fat and ground beef. You can use fine ground beef or small chunks of beef. Once ready, place it in a jar where the fat covers the meat, and the meat will keep for long. This wonderful lady has prepared an excellent pictorial guide to preparing awerma.


If you ever doubt how natural and healthy meat is, just watch a toddler eat it. Children absolutely love meat, and watching that natural instinct express itself as they first start learning to chew on meat is a delight. From an early age it’s good to give children meat, because it is necessary for their growth. It is also good for cutting their teeth. Young toddlers love spending time munching on a lamb leg, lamb chop, steak bone, or the like.

Feeding kids a lot of meat is the only effective strategy against junk food. If your kids don’t eat a lot of meat, they will be constantly hungry and thinking about food and looking for snacks. They will be in a bad mood until you give them the snacks, which will give them a momentary high, before they crash and become miserable again. You can only break this cycle with a lot of meat.

The key to have your kids enjoy social occasions is to feed them a lot of meat beforehand. Once well-fed, they will be able to go to a birthday and not eat a lot of the junk. At my daughter’s second birthday, I prepared several pounds of grilled meat skewers for the children, and they ate them before any desserts. They were in a much calmer mood than usual kids’ birthdays.

My policy is to always feed my daughter plenty of meat before she has any social occasion, as that ensures she will not have too much of the junk food. She will have some of the birthday cake, but will spend her time playing, while other kids would be focused on enjoying themselves. With enough meat, kids eating the occasional sugary treat is not a problem. But without meat, they will end up getting addicted to sugar from a very young age, leading to a lifetime of metabolic problems.

Fast food stores are a terrific choice for kids. I highly recommend getting them meat patties and whatever toy comes with the happy meal these days. I strongly recommend not touching anything else at all on the menus of these places, but I would be lying if I told you their burgers are bad. You can take your kids to their favorite fast-food places, and they can have as many burger patties as they like, water, and the toy, and they will love it. You need to make them accept that they can’t eat the rest of the junk that’s in the place and you will always have healthy filling delicious for your kids close to you.

I have learned a lot about child nutrition from The Nourishing Traditions Book of Baby and Child Care. The key to getting kids to be well-fed is not in vegetables and fruits or carbs, but in meat. It is cruel to force them to eat vegetables which contain very little nutrients, and which they hate so much, when they could be eating meat which they love and is far easier to digest and is more nutritious.  Before five years, there is no point in trying to force them to eat this carboard. If you must feed them this after the age of five, make sure it is cooked in heavy quantities of animal fat. Carbs contain very little nutrition and will make them hungry quickly, as well as giving them mood swings. Fruits also contain very little nutrition and too much sugar. If you feed them carbs, fruits, and sugar, they will not be full, and will get cranky demanding more sugar. If you feed them vegetables they will be miserable and hungry and bloated. If you feed them meat they will be happy.

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I wrote The Bitcoin Standard, which has been translated to twenty-one languages.

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I wrote The Fiat Standard, a sequel to The Bitcoin Standard. I am also writing an economics textbook, Principles of Economics.

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Weston Price’s Nutrition and Physical Degeneration (Libgen in pdf and epub, and in html on Gutenberg Project.), a wonderful collection of resources, curated by @bitstein
: the website that first got me to try a meat-only diet

Diagnosis-Diet: Dr. Georgia Ede’s website with some eye-opening articles on the benefits of meat and the dangers of plant-foods.

Eat meat, not too little, mostly fat. Amber O’Hearn’s good intro to the diet

Dr. Shawn Baker’s is a great community for carnivores. Baker’s book The Carnivore Diet is also a good start.

The Savory Institute uses grazing animals to rejuvenate dead soil

Facebook groups:

Principia Carnivora

World Carnivore Tribe

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