Humans have been eating Beef for centuries as it’s a great source of protein and iron plus a range of other essential nutrients. Beef is so versatile and you can choose from steaks, dice, strips, mince, primal cuts for roasting, there is a huge range of cuts to choose from. There are two red meat options from cattle. Veal (from young calves) or Beef (from older animals). For more information see the Beef, Veal, Lamb and Pork for Ketosis page.
In Australia Veal is commonly produced from dairy calves. Often blended with pork mince, veal is commonly used in Mediterranean and European cooking. It can be substituted for standard beef mince if necessary. The flavour of veal is very subtle, allowing it to take on other flavours easily. For more information see the Beef, Veal, Lamb and Pork for Ketosis page.
Lamb’s is very popular in Australia. Lamb fat has a higher melting point which can coat the mouth with almost a waxy mouthfeel which can be unpleasant for some people. As the animal gets older the flavour gets stronger which limits which flavours can be used with the meat. Garlic, Herbs and Spices are commonly used with Lamb to complement the strong flavour and aroma. For more information see the Beef, Veal, Lamb and Pork for Ketosis page.
Pork is the most amazing meat to cook with and is popular in countries all over the world. Fresh pork can be eaten either as fresh meat or it can be further processed into bacon, ham and smallgoods. Given it’s subtle flavour it’s very versitle and can be used with almost any flavourings, and lets face it, there is no other meat that can compare when it comes to Roast Pork with Pork Crackling. For more information see the Beef, Veal, Lamb and Pork for Ketosis page.
In this section I’ll be sharing a range of low carb beef, veal, lamb and pork recipes that I use as staples in my low carbohydrate diet. I hope you enjoy!
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