Keto Carnivory: Why Grassfed and Ideas for Too Lean Cuts

I have been running low on my favorite local grassfed fatty cuts and organs in beef and mutton. So now I am faced with either eating primarily grain fed meats and organs, or including the too-lean cuts of the grassfed beef.

The grain fed beef rancher usually has most of my favorite organ meats in stock: tendon, sweetbreads, crosscut shank, knuckle. But they are fed a lot of grain, likely sprayed with pesticides, which accumulates in the meat.so that is not good.

My favorite 100% grassfed beef rancher doesn't often have my favorite organ meats. But, he consistently has some leaner cuts like roasts. How can I make use of those really lean cuts?

Some ideas I had were:

1. Raw - thin slices like carpaccio, hammered out for tenderness or jaccarded

2. Slow-cooked then topped with some grated suet (since butter and ghee do not agree with me, nor rendered tallow, and lard is too high in omega 6)

3. Slow-cooked and spread with roasted marrow fat (either yellow or red marrow)

I think these methods should be ok for my digestion, and succulent enough for palatability, hopefully.

I want the nutrients and pesticide free quality of grassfed beef, but it needs to be tasty and succulent!

I will post back on these ideas when I try them.

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