Zero-carb, budget-friendly cut with great fat and collagen—excellent for keto. Slow-cooking renders connective tissue into gelatin for tender, satisfying meals. Portion and season smartly; add fats if you prefer a higher fat:protein ratio.
Zero-carb, budget-friendly cut with great fat and collagen—excellent for keto. Slow-cooking renders connective tissue into gelatin for tender, satisfying meals. Portion and season smartly; add fats if you prefer a higher fat:protein ratio.
Each 100g serving delivers 0g net carbs, making it easy to keep things keto-friendly.
Per 100g (raw)
Source: USDA FoodData Central
Sear, then slow-cook with beef broth and low-carb veg (celery, turnips/radishes, cabbage) for 6–8 hours until fork-tender.
Cube and cook with broth, button mushrooms, and herbs for 8 hours. Thicken by reducing liquid or whisking in a pinch of xanthan gum.
Sear, pressure-cook with broth, garlic, and spices for 45–60 minutes. Quick-release, shred, and portion for multiple meals.
Sear, then braise at 325°F with a splash of dry red wine and beef broth for 4–5 hours. Keep wine modest; reduce to a silky sauce.
Slow-cook with a sugar-free BBQ rub and beef broth until shreddable. Serve on salads, lettuce wraps, or over riced-cauliflower.
Simmer with garlic, ginger, coconut-aminos, and sesame-oil. Serve with bok-choy and cauliflower-rice.