I know it's not just me but could others here comment? On meat or not.

I find often I need to exercise, I'm just itching to use my resistance training set until failure (and then, after an hour resist doing it again) or go for a bike ride - it's a half hour up hill ride from here to most places I go, and I'll ride hard to the top of that hill and see what speed I can get on the way back, just to burn off what feels like excess energy

A very informative conversation between a researcher and a practicing clinician.

>Dr. Matthew Phillips is a clinical and research neurologist and the director of neurology at Waikato Hospital, Hamilton, New Zealand. His foremost passion is to explore the potential feasibility, safety, and efficacy of metabolic strategies, particularly fasting and ketogenic diets, in creating alternate metabolic states that may benefit people with a variety of neurological disorders. His team conducted the world’s first randomized trials involving a ketogenic diet in people with both Parkinson’s and Alzheimer’s disease, as well as the first published application of a fasting and ketogenic diet protocol in people with amyotrophic lateral sclerosis and Huntington’s disease. He is currently conducting a clinical trial in glioblastoma, which combines standard treatments with the most intensive fasting and ketogenic diet protocol ever applied to a group of patients with advanced cancer.

> metabolicneurologist.com x.com/drmclphillips

> the paper they talk about https://pubmed.ncbi.nlm.nih.gov/35656107/

I have a theory: Sports Medicine doctors have the mindset that they are trying to improve immediate performance, they are looking for direct measurable effects. They are the natural experimenters of modern medicine.

Where as most other types of doctors are helping to manage people, and don't really have the expectation that their patients will improve. (Accepted the normality of irreversible degradation)

The LCHF/Keto/Carnivore space is filled with Sports Medicine doctors, more so then any other - at least that is the impression I get.

"You can tell when an idol is being worshiped because human beings are sacrificed" - with reference to the food epidemiological studies used to prop up the current dietary guidelines

This one's a video by a scientist trained in animal nutrition who turned the tools he used to design feed for animals onto the human food supply. It's a depressing story.

TLDW: Most food in the food supply is grain. Grain is not protein complete, specifically it lacks lysine. Practically everyone is lysine deficient. To be healthy you need at least half your food to be animal sourced.

Humans classed as obligate carnivores when? We need animal sourced food to thrive although we can get by on plants with supplementation.

Youtube, 27 and 5 sixths minutes.

See also Dr. Peter Ballerstedt blog

RIP Barry Groves 1936-2013

1:27 Chaotic dietary recommendations and the rise in chronic disease. 3:00 What are we designed to eat? 4:30 Wild animals don’t read diet books or hire personal trainers! 5:25 Why body typing is nonsense. 6:38 Which mammals are designed to eat a high-fat diet? 7:43 How a gorilla’s low-fat diet is NOT a low-fat diet… 10:21 How a ruminants high-carb diet becomes a no-carb diet! 12:42 Why carnivorous animals prefer the fatty parts of their prey. 13:42 Primitive human cultures also ate and preferred high-fat diets. 14:55 Where should our dietary fats come from? 15:20 All primates are NOT vegetarians! 16:28 Primates have been reclassified as omnivores. 17:27 Cave paintings depict hunting, not fruit-picking… 18:08 What ancient poop can tell us about the human diet. 19:30 The impact of climate change on the human brain. 23:10 Why vegetable fats are suitable for brain development. 24:30 Kleiber’s Law. 26:30 Where does energy for the brain come from? 28:19 Small brain, big gut. And the other way around… 29:50 How the Lord dissed Cain’s fruit offering but accepted Abel’s fat. 32:48 Greek meat-thology. 🙂 34:43 The dietary wisdom of cannibals… 37:49 What Mediterraneans really eat! 40:10 Historical causes and modern evidence for a shrinking brain. 43:40 Ancel Keys and his fraudulent CHD data. 44:46 How does an old-fashioned food cause a brand new disease? 46:38 How can you have a fat-free cream when cream is fat? 47:10 The incredible shrinking vegan brain. 49:34 Civilized man is the planet’s only chronically sick animal! 51:59 The answer to our problems.

It helps that we're right. That it can't be bad to eat what humans have eaten for 2 million years.

But 2 recent things I've looked at were studies done a few decades ago and shelved because they didn't get the "right" answer, but were recovered recently and published showing the lipid hypothesis was wrong and the cause of metabolic disorder was carbohydrates

They were suppressed in the 70s and 80s, now they are published. Dietary guidelines in Australia (one of the biggest wheat exporters) now allow low carb for treating type 2 diabetes.

I do believe we're watching a change in consensus (which as always is progressing one death at a time - perhaps it's good that the other side is committed to a metabolically dangerous path)

TLDR : Weak Science, Low Relationship, Healthy User Confounders - Nothing burger.

>Results: The dementia analysis included 133,771 participants (65.4% female) with a mean baseline age of 48.9 years, the objective cognitive function analysis included 17,458 female participants with a mean baseline age of 74.3 years, and SCD analysis included 43,966 participants (77.1% female) with a mean baseline age of 77.9 years. Participants with processed red meat intake ≥0.25 serving per day, compared with <0.10 serving per day, had a 13% higher risk of dementia (hazard ratio [HR] 1.13; 95% CI 1.08-1.19; plinearity < 0.001) and a 14% higher risk of SCD (relative risk [RR] 1.14; 95% CI 1.04-1.25; plinearity = 0.004). Higher processed red meat intake was associated with accelerated aging in global cognition (1.61 years per 1 serving per day increment [95% CI 0.20-3.03]) and in verbal memory (1.69 years per 1 serving per day increment [95% CI 0.13-3.25], both plinearity = 0.03). Unprocessed red meat intake of ≥1.00 serving per day, compared with <0.50 serving per day, was associated with a 16% higher risk of SCD (RR 1.16; 95% CI 1.03-1.30; plinearity = 0.04). Replacing 1 serving per day of nuts and legumes for processed red meat was associated with a 19% lower risk of dementia (HR 0.81, 95% CI 0.75-0.86), 1.37 fewer years of cognitive aging (95% CI -2.49 to -0.25), and a 21% lower risk of SCD (RR 0.79, 95% CI 0.68-0.92).

> Discussion: Higher intake of red meat, particularly processed red meat, was associated with a higher risk of developing dementia and worse cognition. Reducing red meat consumption could be included in dietary guidelines to promote cognitive health. Further research is needed to assess the generalizability of these findings to populations with diverse ethnic backgrounds.

https://pubmed.ncbi.nlm.nih.gov/39813632/ https://doi.org/10.1212/WNL.0000000000210286

Sounds really bad! But, Association is not causation, "could" also means "cloud not"

(I can't find the full paper, if you know a link please share it, I want to read the full paper)

Prospective cohort study, epidemiology, another slice of the Nurses Health Study, and the HPFS. Observational Research, cannot prove causation. The Hazard ratio is 1.13, that's nothing. You have to be at least 2 to even justify further research (unless there is an agenda). As a reference the hazard ratio for smoking was 30!

As always in observational studies, healthy patient confounders need to be considered. The person ignoring current advice eating pizza, fast food, etc is considered a "meat eater", but the person following the guidelines is more or less vegetarian (no processed meat, no red meat at least, not smoking, not drinking) at this point. The big difference between these groups? SUGAR AND CARBS.

Even with this massive confounder the Hazard Ratio was only 1.13 (1.0 means NO Correlation at all)

From this tiny data point, the news is flooded with "Red Meat Causes Dementia"

The research director at Harvard has a well established PBF bias, as well as funding from industry. This paper is just one is a series (there will be another for the next news cycle with the same hazard ratios, saying the same thing). At BEST this type of low probability correlation should be used to setup a real study, a RCT... not to set policy or demonize red meat.

Recall our previous discussion of how you slice the data looking for relationships is just as important as the results with a large body of observational data https://lemmy.dubvee.org/post/2623649

Vilhjalmur Stefansson's book detailing his time with the Inuit, his eating meat only, the study of him and a fellow explorer's exclusive steak diet, the rise of modern standard American diet.

Eat meat, sleep better.

I have found on zerocarb much more than low carb is sleep

I fall asleep hard and quickly. I wake 7 hours later fully awake immediately. Dreams happen, last night I had two different ones that I recalled when I woke. But as soon as I was awake I could immediately be up and doing stuff.

Alcohol messes with this in all dimensions - slower falling asleep, fuzzier wake up. It's so much better when sober. Sometimes I simply can't fall asleep because I'm too drunk.

I was surprised today that I seem to have put on some extra fat. Obviously there are pathways for protein to fat and fat to fat, but one piece of advice from the subreddit where I started was

>eat fatty meat until you don't want more

I followed that, the other was for setting the fat percentage

>Eat more fat if digestion is too slow (code for difficult pooing) eat less if it's too fast (loose poo)

I should be eating less fat.

I think I'll change my standard order from Scotch fillet (I think that's rib eye fillet in American) to half Scotch fillet and half something lean

Or I could exercise a lot more. They say you can't outrun a cheeseburger, you definitely can't outrun the fat in a 2 inch Scotch fillet cooked to very very blue

Christmas and New year's drinks may have also contributed either directly (is there a booze to fat pathway?) or by offsetting the food I need

(Fat versus muscle judged by Tanita body composition scales with hand conductors)

Ken goes through the red meat hit list.

For our friends who prefer articles and data you can see the same information here. https://www.dietdoctor.com/low-carb/skeptical-doctors

Berry also cites his references in the video description

> RCT's replacing animal fat with vegetable oil: Sidney Diet Heart Study:  https://www.bmj.com/content/346/bmj.e...

> 8 year long randomized controlled trial in humans Minnesota Coronary Experiment:  https://www.bmj.com/content/bmj/353/b...

> 5 year long randomized controlled trial in humans

> Corn Oil in Treatment of Ischemic Heart Disease:  https://www.ncbi.nlm.nih.gov/pmc/arti...

> 2 year long randomized controlled trial in humans

> If they could do it, why can't we?

• 2 egg yolks (room temperature)

• 1 cup liquid (not hot!) bacon fat/grease

• 2 tsp vinegar OR lemon juice. All that is required is acid. Technically acetic acid exists in the human body naturally, could also technically be extracted from insect sources. YMMV, but it opens up a lot of options.

• 1 tsp Dijon mustard, totally optional.

• Pinch of salt

1. Slightly warm the bacon grease in a saucepan and melt over low heat. Do not let it get too hot! It needs to be relatively room temperature!

2. While the fat is warming, separate your egg yolks from the whites placing the yolks in the bottom of the wide mouth jar. (Save the egg whites for adding back to the mayo to make it softer and easier to spread once refrigerated.)

3. Add your apple cider vinegar, salt and mustard (if using) to the egg yolks.

4. Blitz the yolk mixture with the immersion blender until combined.

5. Once the grease is melted and cooled, slowly pour a small amount of butter into the yolk mixture while blitzing with the immersion blender (about 30 seconds) moving the stick blender up and down and around to ensure ingredients are well combined. You will notice that it immediately begins to emulsify. This is what you want!

6. Continue to run your immersion blender while slowly slowly adding the cooled, melted bacon grease until completely combined. EXPERT TIP: Work your stick blender up and down to incorporate the melted butter and to ensure proper emulsifying.

7. Once all the bacon grease is added, you can choose to add the egg whites (this results in a softer, spreadable mayo when it is refrigerated) continue to blend for another 45-60 seconds moving the stick blender around to insure all ingredients are incorporated.

8. Use warm or seal with the lid and store in the fridge for 3-4 weeks (if it lasts that long!)

Source Richelle Lecourt

>All you need to know to kick start your carnivore diet journey with an carnivore expert.

a very friendly conversational discussion about carnivore curious people, discussing the stigma, the difficulties; A very nice introduction, approachable.

One criticism I've heard online, and had people ask me, is - don't you get bored of eating meat all the time?

My whole life, I've always become bored with food, I need to rotate, I need variety in the diet. But when doing Carnivore that urge is gone.

But now, I literally eat the same thing everyday and I'm perfectly happy, any variation seems like too much work.

Buckle up! This is a 400 page book published in 1888 discussing the benefits of a ASF diet

It's sad how much we "knew", but didn't use in the last 150 years, how many lives could have been improved?

In this book Salisbury putting people on Red Meat and water (indian diet), he found he could reverse rheumatoid arthritis, Ulcerative colitis, gout. He specifically was interested in how the Red Meat diet improved Tuberculosis, and how those already on a red meat diet were far less susceptible to Tuberculosis

The fact this book is old does NOT INVALIDATE IT. This doctor was able to visit and live amongst people who ate "carnivore" diets, and compare their health vs people eating lots of PBF. That is a unique perspective we don't have access to anymore. This is a time capsule that should be the basis of more modern research.

https://collections.nlm.nih.gov/catalog/nlm:nlmuid-62210780R-bk

https://archive.org/details/b2150796x/page/n7/mode/2up

A bit on James Salisbury - https://en.wikipedia.org/wiki/James_H._Salisbury

He did, in fact, invent the Salisbury steak.

>his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as the main course has been used in the United States since 1897.

>Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive disorders):

>> Heat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage. [...]

>> Previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well fatted animals that are from four to six years old.

>> The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish.[5]

Look at that, no carbs in Salisbury's version of the Salisbury steak.

A helpful WHO resource listing the natural toxins in the food we eat.

None of those toxins are found in ASF (animal sourced foods). The Carnivore diet avoids all of them. Keep being awesome.

>This Roman recipe is called salsum sine salso, which means salt-fish without salted fish and it's actually in the seafood section of the Apicius recipe collection. The original recipe suggests that the prepared liver should be placed in a fish mold so when served it would look like a fish, since I didn't have a fish mold, I used a regular container. The recipe doesn't specify how it should be eaten so I served it as a pate, since the result isn't too different from a pate.

Ingredients: 500g chicken liver 1 tsp salt 1 tsp black pepper Olive oil

>Recipe: clean the chicken liver, first with cold water and then by cutting off any tissue. In a pan, heat some olive oil, then add the liver and fry it for around 5 minutes (the liver should be slightly pink inside). Transfer the liver to a food processor and add the salt and black pepper, blend it all together until it has a pate texture. Drizzle some olive oil on top and let it cool.

Dr. Westman is one of the most well spoken, thoughtful, and science focused doctors I'm aware of. He does not sugar coat (heh) the known science; it's always worth while to listen to him

cross-posted from: https://aussie.zone/post/16925718

> It's a 1 year old study but pretty strong and highly relevant > > Dr Ken Berry on the study

stolen from https://reddit.com/r/carnivore/comments/atyixy/keto_and_zerocarb/

• Cheeseburger Balls
• Carnivore Sushi
• Taco Deviled Eggs (with sour cream)
• Smoky Chicken Fundidio

No great secret here, you take dry pork rinds, grind them up, and boom - carnivore coating perfect for any panko recipe or bread crumb recipe.

Dip something in eggs, then coat with pork panko.... great deep frying.

----------

You might be asking, Hey! I'm trying to be healthy, why am I watching this lovely, but morbidly obese, women give me advice? Well, Look at her now! https://youtu.be/yaX8e9sVJ3o

She lost 81kg (180lbs) doing carnivore over 3ish years.

A spicy soup, with rich flavor.

>Devilled kidneys on toast was very popular in the past although you don't see it as often now. Its a pity as the taste is excellent and a wonderful breakfast. If you are squeamish about offal, it may help if you chop up the livers very small.

You will need: Lambs kidneys (Use veal kidneys for a richer taste) a white onion garlic cloves fresh parsley English mustard (dry or pre mixed) Worcestershire sauce Chilli powder or cayenne pepper Double or heavy cream oil or dripping salt and pepper

Personally I'd skip the brandy and toast, but this a great step by step video

>Background/Objectives: The rise in chronic metabolic diseases has led to the exploration of alternative diets. The carnivore diet, consisting exclusively of animal products, has gained attention, anecdotally, for imparting benefit for inflammatory conditions beyond that possible by other restrictive dietary approaches. The aim was to assess the micronutrient adequacy of four versions of the carnivore diet against national nutrient reference values (NRVs). Methods: This study assessed the nutrient adequacy of the carnivore diet against national NRVs from the Australian National Health and Medical Research Council (NHMRC) and New Zealand Ministry of Health. Four meal plans for hypothetical average Australian adults were developed and analysed using Foodworks.online (Version 1, Xyris Pty Ltd., Brisbane, Australia, 2024), dietary software. Two female and two male plans were included; one set including dairy products and the other set including offal. Results: The carnivore diet met several NRV thresholds for nutrients such as riboflavin, niacin, phosphorus, zinc, Vitamin B6, Vitamin B12, selenium, and Vitamin A, and exceeded the sodium threshold. However, it fell short in thiamin, magnesium, calcium, and Vitamin C, and in iron, folate, iodine and potassium in some cases. Fibre intake was significantly below recommended levels. Conclusion: The carnivore diet may offer benefits for managing certain chronic conditions. Whether the metabolic contexts from consuming such a diet facilitates a lower requirement of certain nutrients, or whether it poses risks of micronutrient inadequacies remains to be determined. Tailored nutritional guidance and supplementation strategies are recommended to ensure careful consideration of micronutrient intake to prevent deficiencies.

Full paper at above link https://doi.org/10.3390/nu17010140

4/5!!!!

Today is meal prep day, rendering down 5kg of beef suet into tallow.

First chunked the suet, now slowly heating it!

My hands feel very soft, like I took a bath in skin cream!

Beef, Salt, Water and a Fire

1 lb ground beef 1 lb Italian sausage 3 tbsp chopped parsley 4 oz grated parmesan 2 oz shredded parmesan 16 oz shredded mozzarella 1 1/2 cup heavy cream 1/2 tsp black pepper 1/4 tsp salt 1 tbsp butter 2 eggs

Don't crack eggs into the skillet, smooth them out in a bowl first.

Keep the heat low!

Fold the eggs, don't scramble in the pan

Remove from the heat before its fully cooked

He uses mayo and olive oil - which I would prefer to avoid myself, but it does look delicious.

Professional Food Eater is amazing career!

A real mealtime video, heh; He emotes very well for the camera, I almost feel like I'm eating it with him.

The entire process, from the farm to the plate documented in one video. It's perfect, the hair spray bottle used to mist the pig. The Uncle assisting! Reminds me of a hot summer on the farm.

Has english subtitles. This channel has a great cooking series, kind of like being there with them in the back yard.

TLDR - Contrary to common expectations, adults consuming a carnivore diet experienced few adverse effects and instead reported health benefits and high satisfaction. Cardiovascular disease risk factors were variably affected. The generalizability of these findings and the long-term effects of this dietary pattern require further study.

>Background: The “carnivore diet,” based on animal foods and excluding most or all plant foods, has attracted recent popular attention. However, little is known about the health effects and tolerability of this diet, and concerns for nutrient deficiencies and cardiovascular disease risk have been raised.

>Objectives: We obtained descriptive data on the nutritional practices and health status of a large group of carnivore diet consumers.

>Methods: A social media survey was conducted 30 March–24 June, 2020 among adults self-identifying as consuming a carnivore diet for ≥6 mo. Survey questions interrogated motivation, dietary intake patterns, symptoms suggestive of nutritional deficiencies or other adverse effects, satisfaction, prior and current health conditions, anthropometrics, and laboratory data.

>Results: A total of 2029 respondents (median age: 44 y, 67% male) reported consuming a carnivore diet for 14 mo (IQR: 9–20 mo), motivated primarily by health reasons (93%). Red meat consumption was reported as daily or more often by 85%. Under 10% reported consuming vegetables, fruits, or grains more often than monthly, and 37% denied vitamin supplement use. Prevalence of adverse symptoms was low (<1% to 5.5%). Symptoms included gastrointestinal (3.1%–5.5%), muscular (0.3%–4.0%), and dermatologic (0.1%–1.9%). Participants reported high levels of satisfaction and improvements in overall health (95%), well-being (66%–91%), various medical conditions (48%–98%), and median [IQR] BMI (in kg/m 2 ) (from 27.2 [23.5–31.9] to 24.3 [22.1–27.0]). Among a subset reporting current lipids, LDL-cholesterol was markedly elevated (172 mg/dL), whereas HDL-cholesterol (68 mg/dL) and triglycerides (68 mg/dL) were optimal. Participants with diabetes reported benefits including reductions in median [IQR] BMI (4.3 [1.4–7.2]), glycated hemoglobin (0.4% [0%–1.7%]), and diabetes medication use (84%–100%)

From the journal of Current Developments in Nutrition.

• Full text at above link

A survey of literature and review of the knowledge on nutritional adequacy of the "carnivore" diet.

>Purpose of review: The aim of this study was to summarize current contributions affecting knowledge and predictions about the nutritional adequacy of plant-free diets, contextualized by historical accounts.

>Recent findings: As demonstrated in recent experiments, nutrient interactions and metabolic effects of ketogenic diets can impact nutritional needs, sometimes resulting in nutrient-sparing effects. Other studies highlight conflicting hypotheses about the expected effect on metabolic acidosis, and therefore mineral status, of adding alkaline mineral-rich vegetables.

>Summary: A carnivore diet is a newly popular, but as yet sparsely studied form of ketogenic diet in which plant foods are eliminated such that all, or almost all, nutrition derives from animal sourced foods. Ketogenic diets are already nutritionally controversial due to their near-complete absence of carbohydrate and high dietary fat content, but most ketogenic diet advocates emphasize the inclusion of plant foods. In this review, we discuss the implications of relying solely on animal sourced foods in terms of essential nutrient status.

> Key Points

• All essential nutrients can be found in animal sourced foods.
• Some such nutrients are not commonly eaten in high enough amounts to meet recommended intakes.
• Studies on individuals eating only meat did not reveal nutrient deficiencies.
• Carnivore diet nutrient profiles and effects on metabolism may reduce or increase the needs for some nutrients.
• More study is warranted to understand long term implications of plant-free diets

>CONCLUSION Every essential nutrient can be found in ASFs, but not always in high levels in commonly eaten ones. Some nutrients are rarer than others and may require planning if the goal is to guarantee meeting established recommended daily allowances. Because of systematic differences in metabolism and food matrix contexts, requirements on a carnivore diet may likewise differ systematically. Historical and clinical data suggest that all acute micronutrient needs can be met without plants, but long-term consequences are unknown. Calcium levels in particular may be compromised over time, and merit further study, especially in order to disentangle effects of acidity, bone growth stimulation and interacting nutrients

Full PDF Here

Similar to Japanese Sashimi, this dish uses fresh uncooked shrimp soaked in fish sauce. The quality of this dish requires good shrimp, and excellent fish sauce.

https://en.wikipedia.org/wiki/Kung_chae_nampla >fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce

The video is great energy great video production values. Some of the 1990's sound effects - are just state of the art lol.

>A randomized, controlled school feeding study was conducted in rural Embu District, Kenya to test for a causal link between animal-source food intake and changes in micronutrient nutrition and growth, cognitive, and behavioral outcomes. Twelve primary schools were randomly assigned to 1 of 4 groups. Children in Standard I classes received the local plant-based dish githeri as a midmorning school snack supplemented with meat, milk, or fat added to equalize energy content in all feedings. The Control children received no feedings but participated in data collection. Main outcome measures assessed at baseline and longitudinally were 24-h food intake recall, anthropometry, cognitive function, physical activity, and behaviors during school free play. For cognitive function, the Meat group showed the steepest rate of increase on Raven's Progressive Matrices scores and in zone-wide school end-term total and arithmetic test scores. The Plain githeri and Meat groups performed better over time than the Milk and Control groups (P < 0.02-0.03) on arithmetic tests. The Meat group showed the greatest increase in percentage time in high levels of physical activity and in initiative and leadership behaviors compared with all other groups. For growth, in the Milk group only younger and stunted children showed a greater rate of gain in height. The Meat group showed near doubling of upper midarm muscle area, and the Milk group a smaller degree of increase. This is the first randomized, controlled feeding study to examine the effect of meat- vs. milk- vs. plant-based snacks on functional outcomes in children.

Full paper at the above link

A Central Asian dish focusing on very energy dense foods, hearty, good for cold winters.

https://en.wikipedia.org/wiki/Beshbarmak

>The term beshbarmak means "five fingers" because nomads traditionally eat this dish with their hands.[6] Another name for beshbarmak in Kyrgyz is tuuralgan et, which means crumbled/chopped meat. Beshbarmak is usually made from finely chopped boiled meat, mixed with dough (typically egg noodles) and chyk, an onion sauce. It is typically served on large communal platters, shared between several people,[4] after shorpo, which is a first course of mutton broth served in bowls called kese.

Not exactly carnivore, and the noodles are a carb overload, but not all preparations require the carbs, and they can be skipped (i.e. just don't eat the noodles when its served). Lots of bone marrow in the boiling, and nutrient dense foods!

A much longer full cooking video https://youtu.be/CWMW_Zp2PrQ if you want more details