Chapter 1: Meat, fat and simplicity

This book is built on a simple idea:

meat, salt, heat, and time are enough.

You do not need long ingredient lists. You do not need sauces, herbs, or complex techniques. You need:

• good cuts of meat
• enough fat
• correct heat
• simple, repeatable methods

Carnivore-style cooking is not about restriction. It is about removing noise.

When you remove plants, sugars, and fillers, what remains is:

• complete protein
• highly bioavailable iron and zinc
• B vitamins
• fat-soluble vitamins
• stable energy
• long-lasting satiety

This kitchen is designed around those principles.

This is a sample section from a book I’m planning to release.#