For my money, the best meat you can buy is Rubia Gallega, grass-fed ex-dairy cows from Galicia, Spain. Devbro maxi carnivores please note: if you're eating grain-fed beef (that includes corn-fed), you're just perpetuating the Monsanto-Central Bank incest/atrocity — don't do it.

Also, for thick cuts, reverse sear has got to be my favourite way of cooking steak — consistent internal temperature (like sous vide but without the equipment). Here's how you do it: 120-130°C oven (conventional, 100°C for fan-forced), 40 mins per 500g straight out of the fridge, then hard sear all sides on a pan to finish, rest 10 mins. Note that this is only good for bigger pieces, at least 3.5cm thickness.

#foodstr #carnivore #recipe