@Charlene Andersen whole-heartedly agree with whole steaks being the best versions for us. Ground meat is more optimal than all foods, but when compared to whole cuts, it's almost predigested, and the fat dispersed within the meat is now easily rendered. Ultimately ground beef becomes a pre-digested version of the whole cut and out bodies likely aren't processing it as efficiently. Nonetheless, it's a win/win scenario!

@Patricia Walters this is great! It's more about THEM instead of what you say. Seems like you lay out the groundwork of sufficient foods, less worried about optimal foods, and allow them to go to town. The coaching relationship is symbiotic and is as much about them as it is us! Good call out! In my personal observation, beginners in the Carnivore and low-carb way of eating are used to chicken, and as they become more advanced, people almost always tend to migrate to red meat! They didn't need my suggestion - they started feeling better this way!