Offal: the forgotten superfood

Don’t scoff, you might actually learn something new + benefit from this stuff!

Offal was described to us recently as “the forgotten superfood” by 180nutrition and damn that’s accurate!It’s a staple food in our house, since starting to gradually add more in 6-7 yrs ago we’ve seen definite improvements to our health (in particular immunity, energy levels and mental health) and are very passionate about inspiring others to consume more good quality offal for not only their own health but for the positive impact on the environment.

Adopting even a semi nose-to-tail approach can have huge health benefits, and the 3 key areas to focus on are:

1. Quality

2. Quantity + consistency

3. Variety

This post we’ll look at WHY offal is so good for us, how to source it, of course how to cook with it and how to get it in if you just can’t stomach it (that’s a pun believe it or not, stomach can be great!!).


๐Ÿด ๐—ฟ๐—ฒ๐—ฎ๐˜€๐—ผ๐—ป๐˜€ ๐˜๐—ผ ๐—ถ๐—ป๐—ฐ๐—น๐˜‚๐—ฑ๐—ฒ ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€ ๐—ถ๐—ป ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ฑ๐—ถ๐—ฒ๐˜

Organ meats are generally the organs of an animal and our ancestors fully utilised these for survival and general health. They didn’t have science to tell them why these parts of the animals were so beneficial, they just ate them because they knew they needed to. Today we do have science to tell us what’s so good about organ meat!


๐—ฆ๐—ผ ๐˜„๐—ต๐˜† ๐—ฎ๐—ฟ๐—ฒ ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป๐˜€ ๐˜€๐—ผ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐˜‚๐˜€?

๐—›๐—ฒ๐—ฟ๐—ฒ ๐—ฎ๐—ฟ๐—ฒ ๐˜€๐—ผ๐—บ๐—ฒ ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ฝ๐—ผ๐˜€๐˜€๐—ถ๐—ฏ๐—น๐—ฒ ๐—ฏ๐—ฒ๐—ป๐—ฒ๐—ณ๐—ถ๐˜๐˜€ ๐˜„๐—ฒ ๐—ฐ๐—ฎ๐—ป ๐—ฟ๐—ฒ๐—ฐ๐—ฒ๐—ถ๐˜ƒ๐—ฒ ๐—ณ๐—ฟ๐—ผ๐—บ ๐—ฐ๐—ผ๐—ป๐˜€๐˜‚๐—บ๐—ถ๐—ป๐—ด ๐—ด๐—ผ๐—ผ๐—ฑ ๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€:

1. Increased energy levels

2. Aids weight loss

3. Improved skin health

4. Supports cognitive function

5. Immune boosting

6. Reduces risk of disease

7. Promotes muscle growth

8. Reduces toxic load


“Animal organ meats and other components like bones and fat often provide nutrients that fuel the same organs in humans. Thatโ€™s because the vitamins and minerals will be found where they are stored or used the most. For example, B vitamins that support detoxification are found in the liver โ€“ the bodyโ€™s main detoxification organ. Calcium and phosphorus are found in the bones of animals and also support human bone health. ” – Carnivore Aurelius

Organ meats contain essential nutrients the human body needs for optimal health, in a bio-available form and many vitamins and minerals NOT FOUND IN PLANT FOODS.


Why we need organ meats with muscle meat dishes

One reason consuming offal is so important is that if we only eat muscle meat (think chicken breast and thighs, steaks, mince etc) we miss out on essential amino acids that GO WITH muscle meat to help them break down and be utilised in the body. Many yrs of mostly only muscle meat consumption can easily lead to high homocysteine levels in the blood which leads to a higher susceptibility of sickness and disease (the common things too like diabetes and heart problems).


Offal, gelatin and fat balance out what muscle meat brings to the table in terms of nutrition. We need a combo of all, at least most of the time.

If you can drink a cup of bone broth with a muscle meat dish then that’s brilliant, or make dishes calling for ‘stock’ with broth instead. Adding some liver or kidney to mince is great too. Spreading some healthy homemade pate on meat. Even drinking a glass of collagen water or having a healthy gelatin dish with meals will help.


๐—œ๐—ณ ๐˜†๐—ผ๐˜‚ ๐—ฐ๐—ฎ๐—ป ๐—ฐ๐—ฟ๐—ฒ๐—ฎ๐˜๐—ฒ ๐—ฎ ๐—ฐ๐—ผ๐—บ๐—ฏ๐—ถ๐—ป๐—ฎ๐˜๐—ถ๐—ผ๐—ป ๐—ผ๐—ณ ๐—บ๐˜‚๐˜€๐—ฐ๐—น๐—ฒ ๐—บ๐—ฒ๐—ฎ๐˜ ๐—ฑ๐—ถ๐˜€๐—ต๐—ฒ๐˜€ ๐˜„๐—ถ๐˜๐—ต ๐—ฎ๐—ป๐˜† ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ณ๐—ผ๐—น๐—น๐—ผ๐˜„๐—ถ๐—ป๐—ด ๐˜†๐—ผ๐˜‚’๐—น๐—น ๐—ฏ๐—ฒ ๐—ฑ๐—ผ๐—ถ๐—ป๐—ด ๐—ฎ๐—ป ๐™ค๐™›๐™›๐™–๐™ก ๐—น๐—ผ๐˜ ๐—ผ๐—ณ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต: (๐—ฝ๐˜‚๐—ป, ๐˜„๐—ผ๐—ผ!)

Skin

Cartilage

Bone

Bone marrow

Organ meats

Tendons

Fattier meat cuts

Animal fats, like lard and tallow


๐—›๐—ผ๐˜„ ๐˜๐—ผ ๐˜€๐—ผ๐˜‚๐—ฟ๐—ฐ๐—ฒ ๐˜๐—ต๐—ฒ ๐—ฏ๐—ฒ๐˜€๐˜ ๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€

Ideally the best kind of offal comes from farms using the cleanest, most ethical and sustainable practices. In Australia there are limits as to what offal cuts we can get our hands on, plus not all farmers use good clean methods and our labelling laws here don’t require the ingredients list to be made available to us for what animals were fed and how they were raised.


Main categories of animals for food + what to look for in order of best to least best (lol):

BEEF + LAMB ๐Ÿฎ๐Ÿ‘

– Biodynamic organic (regenerative practices)

– Certified organic (no chemicals used on farm, on animals or in feed, no soy in feed)

– 100% grass-fed / pasture-raised (no highly processed grain feed, only pure clean grain supplement during dry times) + no chemicals said to be used (official certification not received but farmer uses best practices)

– Grass-fed majority of life until end if fed grain at the abattoir (not the end of the world but not ideal)


Not good: grain-fed, soy-fed, raised on farm using Round-Up (glyphosate) ๐˜ฆ๐˜ด๐˜ฑ๐˜ฆ๐˜ค๐˜ช๐˜ข๐˜ญ๐˜ญ๐˜บ ๐˜ช๐˜ง ๐˜ค๐˜ฐ๐˜ฏ๐˜ด๐˜ถ๐˜ฎ๐˜ช๐˜ฏ๐˜จ ๐˜ฃ๐˜ฐ๐˜ฏ๐˜ฆ๐˜ด ๐˜ข๐˜ฏ๐˜ฅ ๐˜ฎ๐˜ข๐˜ณ๐˜ณ๐˜ฐ๐˜ธ.


POULTRY ๐Ÿ”๐Ÿฆ†๐Ÿฆƒ

(chicken, duck, turkey)

– Certified organic without soy in feed + free-range

– Organic practices but not certified + free-range

As far as we know almost all chickens bred for meat are fed grain in Australia, it’s near impossible to avoid that but what we can do is seek out farms not using soy in the feed, not using chemicals or hormones. Free-range is the bare minimum for poultry meat.


GAME ๐ŸฆŒ๐Ÿฆ˜๐Ÿ

(deer, kangaroo, goat etc)

– Certified organic (rare to find) without grain feed

– Wild (as long as no feed was given containing grain)

– Free-range

Most game meat is wild, but some is farmed. If farmed, look for grain-free feed as these animals should be fed what’s natural to them.


SEAFOOD ๐ŸŸ

– Wild-caught.
Farmed is no good, full of grain and soy and all sorts of other crap.


Ask butchers to find out and tell you the farming practices used on “grass-fed” products, ask them to try and source the good stuff, look online for home-delivery options and local markets providing the best quality possible.

Good luck!


๐— ๐—ฌ๐—ง๐—›: ๐˜„๐—ฒ ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ๐—ป’๐˜ ๐—ฐ๐—ผ๐—ป๐˜€๐˜‚๐—บ๐—ฒ ๐—น๐—ถ๐˜ƒ๐—ฒ๐—ฟ ๐—ฏ๐—ฒ๐—ฐ๐—ฎ๐˜‚๐˜€๐—ฒ ๐—ถ๐˜’๐˜€ ๐—ฎ ๐—ณ๐—ถ๐—น๐˜๐—ฒ๐—ฟ + ๐˜€๐˜๐—ผ๐—ฟ๐—ฒ๐˜€ ๐˜๐—ผ๐˜…๐—ถ๐—ป๐˜€


Many people question, whether liver is safe to eat as it is a โ€˜filtering organโ€™ so therefore must contain toxins. Yes, liverโ€™s function is to clear out toxins from the body, but this doesnโ€™tโ€™ mean that’s where they’re stored.
Dr. Chris Kresser says:

โ€œA popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liverโ€™s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the bodyโ€™s fatty tissues and nervous systems.

On the other hand, the liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron).

These nutrients provide the body with some of the tools it needs to get rid of toxins.โ€

Wow! Did you learn something new there?

๐™‡๐™ž๐™ซ๐™š๐™ง, ๐™š๐™จ๐™ฅ๐™š๐™˜๐™ž๐™–๐™ก๐™ก๐™ฎ ๐™—๐™š๐™š๐™› (๐™œ๐™ง๐™–๐™จ๐™จ-๐™›๐™š๐™™/๐™ค๐™ง๐™œ๐™–๐™ฃ๐™ž๐™˜) ๐™ž๐™จ ๐™–๐™ฃ ๐™–๐™ข๐™–๐™ฏ๐™ž๐™ฃ๐™œ ๐™ฃ๐™–๐™ฉ๐™ช๐™ง๐™–๐™ก ๐™ฌ๐™๐™ค๐™ก๐™š๐™›๐™ค๐™ค๐™™ ๐™จ๐™ช๐™ฅ๐™š๐™ง๐™›๐™ค๐™ค๐™™ not to be avoided due to incorrect information but instead to be consumed and benefited from

๐—ง๐—ถ๐—ฝ๐˜€ ๐—ณ๐—ผ๐—ฟ ๐—ฝ๐—ฟ๐—ฒ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ด + ๐—ฐ๐—ผ๐—ผ๐—ธ๐—ถ๐—ป๐—ด ๐—ผ๐—ณ๐—ณ๐—ฎ๐—น ๐˜๐—ผ ๐—บ๐—ฎ๐—ธ๐—ฒ ๐—ถ๐˜ ๐—น๐—ฒ๐˜€๐˜€ ๐—ฎ๐˜„๐—ณ๐˜‚๐—นTips for boosting immunity naturally

News flash: We don’t LOVE the taste and texture of most offal cuts we eat!

We eat it because we need to and we make it more palatable by being creative in the kitchen.


The easiest on the taste buds would be chicken offal so that’s a great one to start with and using the livers to make a paleo pate, frying or baking the hearts (they taste just like thigh anyway!), adding the feet and other bone and cartilage bits to bone broth.


Pork offal is really intense, we don’t like it much and good quality pork is hard to get in Australia so either don’t worry too much about it or, if you can access good quality, the tongue and heart might be easier to manage. Try trimmed and roasted and mixed with yummy roast veg like sweet potato and pumpkin.


Lamb is easier on the nose and taste buds than beef and if you still can’t deal with the liver, which is one of the most nutritious cuts, start with the hearts and kidney. Heart roasted is absolutely delicious, kidney (and liver) minced and added to mince as patties is great.

Beef offal is the most nutritious but stronger in flavour. Liver is the powerhouse but not enjoyable for most (including us) so what we used to do before we got more used to the taste, was to soak it overnight in lemon juice, rinse then prep/cook. Reduces the intensity of the flavour by a lot!


Beef liver + kidney minced and added to mince as patties is a regular brekkie for us. Paleo beef heart stew is a method we tried for heart initially and liked it so much we tried roasting it by itself and have loved that ever since. Beef tongue slow cooked to become really soft then added to sautรฉed carrot, onion and cabbage with coconut amino and bone broth is one of our faves.

Of course, there’s always bacon. Add that to the mix and it helps improve the flavour (like a version of old fashioned lambs fry). Creating healthy stews and mincing to add with muscle meat are always great options.


You can also try adding a paleo avocado sauce, just mashed avo or paleo tomato sauce to have with offal, we find they really reduce the intensity of flavour.

๐˜พ๐™ค๐™ข๐™ข๐™š๐™ฃ๐™ฉ ๐™—๐™š๐™ก๐™ค๐™ฌ ๐™ฉ๐™ค ๐™–๐™จ๐™  ๐™ช๐™จ ๐™›๐™ค๐™ง ๐™ข๐™ค๐™ง๐™š ๐™ฉ๐™ž๐™ฅ๐™จ!


๐—ข๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜ ๐—ฟ๐—ฒ๐—ฐ๐—ถ๐—ฝ๐—ฒ๐˜€ ๐˜๐—ผ ๐˜๐—ฟ๐˜†

Especially great for offal newbies and those just not that into the flavour of most but want to consume more organs.

Check out these recipes on our website:

Beef Mince + Liver Patties

Chicken Liver Pate

Bone Broth

Beef Jerky

Let us know if you try and of these and what you think!


“๐—œ ๐—ท๐˜‚๐˜€๐˜ ๐—ฐ๐—ฎ๐—ป’๐˜ ๐—ฒ๐—ฎ๐˜ ๐—ผ๐—ณ๐—ณ๐—ฎ๐—น ๐—ฏ๐˜‚๐˜ ๐—œ ๐˜„๐—ฎ๐—ป๐˜ ๐˜๐—ต๐—ฒ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต ๐—ฏ๐—ฒ๐—ป๐—ฒ๐—ณ๐—ถ๐˜๐˜€. ๐—›๐—ฒ๐—น๐—ฝ!”

A few months ago I would have said something like “well you just might need to suck it up and get used to it” and suggested starting with the mildest organ meats in the smallest amounts.

But now I’d say…
Offal supplements! Why? Because I’ve been taking and loving them!


I was sourcing, buying, prepping and cooking offal regularly. Not nearly as often or in as large a quantities as I wanted because I couldn’t get to the butchers who stock the good stuff. I was seeing US + NZ organ supps on our social feeds and wishing I could access some to try, for when I couldn’t buy and eat the fresh stuff, but of course getting from overseas isn’t ideal (for many reasons) but eventually I came across an Aussie company producing grass-fed beef offal supplements. So I got in touch with ’em and was able to get my hands on their two products to try.

I love them! I stopped eating fresh offal for a few weeks so I could monitor how I was going taking the capsules and I kid you not, I get far more benefit than I did eating offal every day!


I wasn’t sure why this was and found out during a video chat with Matt the director of Ancestral Nutrition that because the organ meats they use are freeze-dried and don’t contain the water that fresh meat does, it’s basically concentrated nutrients going into the body. And because organ meat is bio-available (easily digests) it’s working it’s magic quickly.

My skin is clearer, energy levels are up, and immune system is great.


I can’t tell you to take supplements but I can tell you my experience with organ supps has been hugely positive and I’m happy to recommend them as something for you to look into for yours and your family’s health.

We’re usually not fans of supplements but these are different.

No taste, no cooking, just easy essential nutrients ๐Ÿ‘Œ


Get in touch with me if you have any questions about my experience taking these supps and if you’d like to find out when we’ll have them available for purchase.


I hope this information and our perspectives and experiences help you and your family on your journey to better health! Please comment if you have any questions.

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 4

The final post in our special 4-part series!

What’s one of our favourite ways to utilise beef fat?

Rendering it to become tallow and using the tallow to make MOISTURISER!

As mentioned in the previous blog, tallow is incredibly good for human skin. But in it’s pure form it doesn’t make for a practical moisturiser because it’s so firm and hard to spread.

If you ever get tallow on your hands while making it from suet/other fat, or while cooking with it, and you rub it into your skin you’ll realise how nice it feels and you’ll probably notice it doesn’t leave your skin feeling greasy afterwards. Compared to how coconut oil feels on the skin, there’s a big – and welcome – difference!

To make it more use-able it’s recommended to add 1-2 other ingredients in, and whipping it up with some air in there also makes it easier to achieve good coverage with.

It’s actually really easy to make a soft, silky, whipped tallow cream for the body. It’s also incredibly economical because it goes a long way and lasts a surprisingly long time. Especially if it’s applied while skin is still slightly damp after having a shower or bath. Applying it to warm damp-ish skin helps it spread further, so you can really use the ‘less is more’ principle with it which is a bonus!

Keen to try making your own whipped tallow body cream?

Here’s a quick video tutorial!

But what about the smell? Won’t it be too ‘beefy’?

To change the aroma you can add a good quality pure essential oil in during the hand-mixing, toward the end. Quantity will depend on the scent in particular and your preference as to how strong you’d like it to smell.

We usually add a subtle variety such as sweet orange, lemon, or lime. The essential oil can help reduce the ‘tallow-y’ smell the cream gives off initially. But we find that smell goes away pretty quickly anyway, once the cream has been rubbed into the skin.

So it’s up to you if you want to include essential oils in your cream or not.

Are you going to give making tallow moisturiser a go? We’d love to hear how you go with it!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 3

From making tallow to cook with to moisturiserslet’s look at the best ways to utilise this healthy wholefood.

How we utilise beef fat as food

There are 2 ways we like to use beef fat:

  1. Raw mince suet sprinkled on some of our meat meals – usually on our mince and eggs or mince/liver/kidney and eggs for brekkie, with some pink salt. Or topped on a piece of rump steak.
Suet sitting between a juicy rump and fried pastured eggs

The fat melts on the just-off-the-fry-pan food and has quite a nice taste and texture.

If eaten totally raw and still a bit firm it can be quite chewy and stick to your teeth. Some carnivore-diet followers enjoy this texture but we don’t. You might, so give it a go!

As mentioned in previous posts (Part 1, and Part 2), beef fat in it’s raw state is said to be more nutrient-dense and bio-available than cooked fat (tallow) so it’s a good idea to add it to meals when possible to boost good calories, create satiety and increase energy levels.

2. Tallow to consume as is and to cook with.

We always have a jar of homemade tallow beside the stove to use on our two permanently-placed cast iron pans and to use on food we’re roasting or to dollop on our cooked meals.

Photo source: http://www.Instructables.com

Cast iron is a super healthy cooking surface and requires almost no cleaning (less washing up, always a nice thing when you don’t own a dishwasher and cook all meals from scratch!) and tallow with it’s high smoke point and high nutrients / low anti-nutrients makes a great seasoning and cooking fat.

You only need to add a very thin layer of tallow to cast iron pans to keep them seasoned and for cooking, so tallow goes a really long way and lasts a really long time.

Essential healthy cooking tools

How we utilise beef fat on our skin

By making and using tallow moisturiser!

Why is grass-fed tallow good for our skin?

Tallow closely mimics the fats and oils we have naturally in our skin.

This includes the fatty acids and cholesterol in the cell membranes of all our skin cells as well as those that sit in between skin cells, forming the protective barrier function of our skin.

Strong, healthy cell membranes help keep skin cells plump and well hydrated. It helps protect skin from moisture loss and leaves skin looking soft and hydrated. It will also help replenish any missing components in our skinโ€™s barrier function.

Grass-fed tallow also contains fatty acids that closely copy the oils that we produce naturally as sebum.

As we get older, our skin slows down on the production of these oils that keep our skin soft, supple and youthful looking.

So, grass-fed tallow helps put back what time takes away.
Rejuvenating the appearance of skin, as well as smoothing out the look of fine lines and wrinkles.

Good quality tallow also contain essential vitamins such as fat soluble vitamins A, D, E and K which are all really important for healthy glowing skin.

The other bonus is it’s high in essential Omega-3 and 6 fatty acids, with a ratio of 1:1, to help protect the skin and boost immune function.

Tallow moisturiser is super easy to make and an affordable natural skincare product, or you can simply lather on some pure tallow if you like, it feels so nice on the skin!

How else do we use tallow on our skin?

By making tallow soap (or a combination of coconut oil and tallow)!

Making natural soap is so good for our health and the environment, and is a great way to utilise healthy tallow. Especially with any tallow that went a little too far in the rendering process and ended up slightly over ‘done’. We like to label these containers “for soap” and keep in the fridge until it’s time to make a batch of about 24 bars.

Have you made natural soap before? It’s so rewarding and so so so cheap!

To get started with these you’ll need to buy yourself some grass-fed tallow or make it from scratch. Making tallow is definitely the less expensive option and the one we always choose.

Here’s a video on how to do just that!

Let us know how you go making your own tallow then stay tuned for the next post…

The next blog will include:

  • How to make tallow moisturiser

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 2

A deeper look into this hugely underrated nourishing wholefood + comparing it to plant fat products

Which is better + why?

Why animal fats are better than plant fats

Plant oils are a staple in most pantries. Olive oil, canola, sunflower. Plus a lot of fridges these days have a tub of plant oil margarine on the shelf. Many of these products are touted as “good for lowering cholesterol”, being “heart-healthy” and healthy because they’re low in saturated fat.

If you asked everyone you know “Hey do you think olive oil is healthier than beef fat?” most likely at least 99% of them would say yes. That’s the sad reality of sneaky marketing and BS health advice… it teaches the majority of the population the wrong thing!

One of the main reasons these oils and products are classed as “heart-healthy” is because they contain Phytosterols.

Science shows they can lower cholesterol but there’s a couple main problems with this…

  1. We actually NEED cholesterol for basic cell function, to prevent depression and more.
  2. We’re consuming Phytosterols in larger then recommended quantities due to the inclusion of grains and legumes in the diet.

High ‘bad’ cholesterol is often misdiagnosed as most conventional practitioners don’t fully understand it or the levels we need to have to be ‘healthy’. Dr Chris Kresser has some great info on this and busts a few common myths around cholesterol. Read more here.

Another issue with Phytosterols is they may actually contribute to heart disease, not prevent it. Read more here.

Also, plants contain toxins. How they function in the human body is not how they function when tested in a lab. They contain more anti-nutrients than nutrients. Animal meat and fats don’t.

And how often have you picked an olive from a tree and squeezed out oil to use on your meal or in cooking? Never! Because to extract oil from olives the olives have to go through rigorous processing including high-temp heating. That’s never healthy!

Meat and fat from animals contain almost no anti-nutrients and lots of essential nutrients that are bio-available for the human body. Meaning we can process and use them efficiently without negative effects. This is ideal when eating food. Traditionally, plants were used more for survival situations, to get humans by between animal kills. Dr Paul Saladino talks a lot about this in his podcast interviews and on his website. We highly recommend his book The Carnivore Code too!

And… saturated fat is healthy, in particular, long-chain saturated fats from ruminant animals. Vegetable oils are higher in poly-unsaturated fats which cause insulin resistance. Dr Paul Saladino talks about this in this Facebook video.

The environment impacts

Mono-cropping is a major problem to the environment and it’s the method used for the production of most plant oils. Unless regenerative agriculture practices are used, farming large-scale crops extracts nutrients from the soil. Regenerative agriculture does exactly what the name suggests… it regenerates the land and improves the eco-system!

Rapeseed flour field

Sure, factory farming of cattle is bad. And this goes back to the point in the last blog post of why choosing grass-fed animal products from quality producers using healthy farming techniques is so important.

Diana Rogers – Sustainable Dish uses the message “it’s not the cow, it’s the how” and has some amazing information on the environmental impacts of unhealthy animal farming vs healthy methods, and also the problems with mono-crop production. Her book and doco Sacred Cow are out soon and we’re so excited!

Healthy pasture and environment = healthy cattle

We’ve experienced first hand the benefits of regen ag for both the health of the environment and ourselves. We work part-time on a biodynamic beef and egg farm run by a former bio-chemist (aka scientist!), have hosted educational farm tours there, and have learnt all about the farming practices used and eaten the food produced there. When you understand the full cycle from how an animal is raised to how it can nourish the planet and us, you appreciate the importance of consuming good quality animal products!

Another environmental factor to consider, particularly with consuming the fat, is how much waste is reduced. Apart from eating note-to-tail being a natural and traditional thing for humans to do, from a modern-day viewpoint with how much waste, landfill and pollution we’re tackling we need to incorporate ways to reduce these. If a butcher is including the suet and other fat from an animal in his product range that means less food he’s throwing out. It means we’re making the most of the animal that died for our benefit, and we’re putting less waste into landfill.

Beef is one of the most highly produced and consumed foods in Australia and the supermarkets stock mostly lean cuts or the cuts with minimal fat included, you never see tubs of the fat for sale, so imagine how much goes to waste that isn’t being used in products. Beef fat is actually quite hard to get a hold of, when it should be easy to access because it’s so easy to utilise and so healthy! This has to change!

So there are some good reasons there to do some more research on the benefits of animal fat vs plant fat and make the switch.

Do we consume any plant fats?

Yes, but very rarely now and only good quality. We buy organic olive oil and organic macadamia oil that we really only use for raw purposes and not even on a weekly basis. We used to make paleo ‘mayo’ regularly with olive oil but since going mostly carnivore created an animal-fat alternative… ghee-daise! Using grass-fed ghee to make a sort of hollandaise! Find the recipe here

Creamy homemade ghee-daise

The next post will include:

  • How we utilise beef fat (as food and on our skin)
  • How to make tallow

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 1

An intro to beef fat + why itโ€™s important to consume

We’ve really upped our beef fat intake since we went mostly carnivore in 2019 and enjoying continually learning about why it’s such a smart move. It’s an incredibly health fat to consume (and use topically which we’ll get into in later posts) but so feared because of the stigma still attached to it in regards to ‘fat being bad’ and ‘saturated fat is harmful’.

Us humans need to be rid of that old outdated and just plain WRONG way of thinking once and for all, do our health a favour and get on the good fat train!

We’re creating a 4-part blog series covering the benefits of beef fat for our health inside and out, how to consume and use it including how to make natural skin products!

This first post is all about why beef fat is so healthy.

The health benefits of good quality beef fat

Beef fat from good quality sources (i.e. grass-fed, organic, bio-dynamic farms) contains essential nutrients the human body needs to functional optimally and it’s thought that raw beef fat in particular contains more ‘bioavailable’ forms of nutrients, then say cooked/rendered fat (e.g. tallow).

What does “bioavailable” mean?

The term โ€œbioavailabilityโ€ means biological availability and it describes the proportion of a mineral or vitamin in a food, which is available for absorption and utilization in the body. In nutritional science, the bioavailability of vitamins and minerals depends on your nutritional and physiological status. This means that a high nutritional status of a specific vitamin or mineral limits the absorption in the gut and vice versa. The bioavailability of vitamins and minerals is defined as the part of the substance that is absorbed and ready to use. (Sourced from NJORD Nutrition)

Beef fat, raw or rendered, has been proven to contain bioavailable nutrients but we’ve heard a few carnivore diet experts (including doctors) theorise that bioavailability is better in its raw state.

We’ll go into more detail in later posts but there are basically three types of beef fat:

  1. Raw suet – the fat from around the organs such as the kidneys
  2. Raw fat – the fat from other areas of the body
  3. Tallow – any fat that has been rendered

Tip: tallow should be yellow in colour. That’s a sign it’s from grass-fed cattle.

Raw organic minced beef suet
Rendered grass-fed beef tallow

Now that you have a basic understanding of the types of beef fat let’s talk about specific nutrients their benefits to our health.

  • Beta-carotene: a natural form of Vitamin A – an essential nutrient – which the body can convert to Vitamin A as needed. Beta-carotene is also an antioxidant, important for protecting the body against free-radicals. Grass contains beta-carotene, grain does not. So grass-fed beef fat is where it’s at!
  • Vitamin A: the human body converts beta-carotene to Vitamin A as it requires and is the safest form of this Vitamin because supplements can actually cause more harm than good.
  • Vitamin D: helps the intestine absorb nutrients, prevents osteomalacia and rickets, regulates blood pressure, and assists in the absorption of calcium in the body, that prevents osteoporosis or arthritis. The best form of this is from direct sunlight daily, but foods can help boost our levels safely, as opposed to supplements.
  • Vitamin E: a group of eight compounds called tocopherols and tocotrienols which reduces cholesterol and the risk of developing diabetes, Alzheimer’s disease, and cancer
  • Vitamin K: good for the heart, immune-boosting, bone density, cognitive function, dental health, quicker healing, reducing PMS symptoms and more.
  • Selenium: a powerful antioxidant, may help prevent some cancers, can help prevent heart disease, important for mental health, thyroid health, immune-boosting, and can help reduce the severity of Asthma.
  • CLA: Tallow is rich in conjugated linoleic acid, a fatty acid which, according to some studies, can help burn fat.
  • Omega-3: helps fight depression and anxiety, improves eye health, promotes brain health during pregnancy and in early life, can improve risk factors for heart disease, can reduce symptoms of ADHD in children, reduces inflammation, may help prevent cancer and many more diseases and symptoms. Beef fat does also contain Omega-6 which is often suggested as something to avoid. It’s all about getting a good ratio of both Omega-3 and Omega-6 fatty acids, which is easier to do when the beef and fat is from grass-fed cattle, as grain-fed meat and fat is extremely high in Omega-6.

The nutrients in beef fat help improve the immune system.

Beef fat is also an excellent form of energy for the human body to use, as opposed to sugar, caffeine and empty carbohydrates

Lean vs fatty cuts of meat

With the importance of balancing out Omega-3’s and 6’s it’s ideal to consume fatty cuts of meat only from good quality sources (farmers using organic and grass-fed/finished methods) but when you can’t access grass-fed beef then that’s when you should opt for the leaner cuts and try to add good quality grass-fed FAT to your meal to make up the fat content.

Keep some grass-fed tallow or suet handy to cook in and top your cooked meats with. We always have minced raw organic suet in the freezer and a jar of rendered grass-fed tallow beside the stove.

The other element to consider when choosing which cuts of meat to buy is the gelatin-factor. This could easily be a post on it’s own as there’s quite a lot of detail with this but basically, we need gelatin with our meat when we consume it and we need to include offal because over a long time if we’re only consuming muscle meat (lean or fatty) such as chicken breasts, thighs off the bone, rump, backstrap etc we can easily get high homasistine levels in the blood which contributes to making us more susceptible to the big diseases such as Diabetes, Heart Disease etc.

This is due to the lack of glycine – a crucial amino acid needed when consuming protein.

This image has an empty alt attribute; its file name is chicken-meat.jpg

It’s found in the collagen and cartilage which is not available with muscle meat alone. The liver produces a small amount but not enough to sustain us, we need it mostly from our food.

An easy way to add it in is to use pure collagen and gelatin powders from grass-fed beef. Collagen powders dissolve without needing to be mixed with hot liquids, you can place a spoonful in cold water and it’ll dissolve perfectly. Gelatin that gels is for making other foods such as fruit gummies or even egg-noodles.

Watch our gelatin video series for all the info you need about gelatin and collagen.

We have a few gelatin recipes on our website you’re welcome to use.

Egg-oodles made with gelatin

Bone broth contains all the nutrients required to break down meat properly to it’s a good idea to drink some with a muscle meat meal. It contains collagen, gelatin and a stack of essential vitamins and minerals that all work together.

Make your own (ideal) or buy organic bone broth from health food stores, online, local markets etc.

Homemade nourishing bone broth

So the bottom line here is we can become pretty darn healthy from eating good quality meat, fat, and collagen daily. But not on their own – they work best in the body when consumed all together.

The next post will include:

  • Animal vs plant protein/fat
  • How to source good quality animal fats
  • Environmental benefits of using animal fats

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Farm Tour Fun + Recipe for Paleo Mexican Pulled Beef Tacos

We had another amazingly fun Sunshine Coast Paleo Lifestyle Meetup Group event a couple of weeks ago when we held a Farm Tour & Picnic meetup with lovely local grass-feed cattle farmers Sue and Mark Menkens on their beautiful Bellthorpe property!

Maleny Black Angus Beef was the perfect spot for an enjoyable day out for both kids and adults alike.ย When we arrived we piled into the utes, some of us in the trays, some in the cabs, and off we went in convoy around the 600 acre farm.

Seeing cattle, being raced by a couple, dams, rolling green hills, trees, birds..

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.. what a start to the day!

We crossed a creek or too, stalled up a steep hill (the kids sure enjoyed that bit!) and ended up at a feeding area in one of the main paddocks where Farmer Mark treated the cattle to bucket loads of sweet molasses!

The kids enjoyed getting up close with the cattle with some experiencing this closeย proximityย with farm animals for the very first time.

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Clint received a few odd looks and giggles when people noticed his farm footwear were his two bare feet! He was careful not to stand in any cow pats lying around. And I just missed a fresh one, only wearing my minimalist Earth Runner sandals, that was pretty lucky!

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After that long stop off we piled back in the utes and headed back toward the farm house, doing a full loop of the property and making another quick stop in a different paddock to give some other cattle a feed of molasses so they didn’t miss out on the day’s special treat.

I made a little friend who enjoyed sitting in my lap in the tray and holding my hand while chatting about the farm and cattle!

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The shaded grassy area between the house and the large fig tree was a terrific spot for our picnic lunch.

Rugs were placed down, food was shared around and everyone chatted and relaxedย as the afternoon went by.

Even the Farmers enjoyed the rare chance to have a break from work and enjoy the time-out! They were back to moving cattle as soon as we left, but that’s a farmer’s life I guess.

Clint, of course, went exploring and attempted to climb the fig tree. Then he kept himself and the kids entertained playing games such as Tiggy and Wrestling on the lawn. The parents were happy about that!

I served my Mexican Pulled Beef Tacos, using blade supplied by Sue and Mark, which were a massive hit! Mark cooked up some of their delicious steak for us on the BBQ which was just amazingly good.

Because the tacos were so well received I thought I’d share the recipe with you!

Here it is, enjoy ๐Ÿ™‚

 

MEXICAN PULLED BEEF TACOS

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BEEF:

1.5kg grass-fed beef blade
2 tsp chilli flakes
1 tsp garlic powder
1/2 large brown onion, fine diced
2 tsp smoked paprika
2 tsp ground cumin
1 tsp Himalayan salt
1 tsp ground black pepper
1/2 cup bone broth*

– Place the beef in a slow cooker along with all other ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ingredients
– Turn dial to Low and leave on all day or overnight
– It’s helpful to occasionallyย turn the meat around and spoon the liquid over the top to ensure the ย  whole cut of meat is flavoured well and cooked evenly
– The meat is cooked properly when you can easily pull some away using a fork. When it’s ย reached this point remove the meat using tongs, place on a plate and use two forks to pull meat away into small, short strips
– The liquid in the slow cooker can be reduced to become a sauce by simmering it for about ย 10-15 mins in a saucepan on the stove on low heat. Pour the sauce over the pulled meat to store in a ย container in the fridge or before serving.

SOFT SHELL TACOS:

1 pastured egg
4 tbsp pure coconut milk (Ayam is our preference)
3 tbsp filtered/spring water
3 tbsp arrowroot flour
3 tbsp green banana flour (available from the Products page on our website)
Himalayan salt to taste
Oil/cooking fat to fry in (you won’t need a lot)

– In a small bowl or container mix the arrowroot and water together until no lumps remain
– In a stick blender cup or a tall, thin container/jug add the arrowroot and water mixture along with all other ingredients and blend on high until well combined. Alternatively, use a regularย blender
– Heat a non-stick pan on the stove to a medium temperature, add a smidge of oil/fat if needed then pour batter on the pan to form circles about 12-15cm in diameter (or more if you want larger tacos). Don’t move the pan around or you’ll end up with crepes.
– When the surface bubbles a little use a spatula to flip over and cook through (about 30 sec each side is all that’s needed). Place them on a plate when cooked then add a small amount ofย the beef and other fillings to each, hold underneath in one hand and eat like you would a regular taco!
– Filling suggestions: shredded lettuce, diced avocado, thinly sliced carrot

I hope you enjoy it!

And we hope all of our meetup group members who came to the farm tour had a really nice day out.

We know some did, with this wonderful feedback we received on Facebook afterwards…

Thank you Mark, Sue and Jesse for hosting us and thanks Aimee and Clint for organising it! Loved the scenery, the cattle and the conversations.” -Gypsy

“Thanks forย a great day guys, the kids had a ball and were raving about it all the way home!” -Leanne

It was great to have you all come and visit us on the weekend and to see you all having such a good time while you were here. We will have to do it again some time soon!!” -Farmers Mark, Sue and Jesse

If you’d like to contact Mark and Sue about purchasing their fantasticย grass-fed beef products visit their website here

maleny beef logo

We really enjoy being able to connect consumers to quality local food producers, we’re really passionate about helping people find new sources of food to benefit themselves and their families, and helping support local farmers and producers doing good things.

meetup cover image1 (3)

If you know of a paleo-friendly food producer (or are one) in the Sunshine Coast region we should consider visiting for a meetup please contact us to let us know!

See you at the next meetup!

Aimee x