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Thread: Fav way to cook ground beef?

  1. #1
    Join Date
    Oct 2011

    Fav way to cook ground beef?

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    What are your fav ways to have it?
    We are getting bored with nachos (without chips of course) and meat balls.

  2. #2
    Join Date
    Oct 2010
    Washington state
    One pound, flattened in the pan with tallow and coconut oil, covered in parsley, black pepper, ground fennel and a pinch of sea salt and chunks of turmeric. Herbs on top like a thick skin. Eat with a fork in a wide, shallow bowl and drink whatever is left at the end.
    Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.

  3. #3
    Join Date
    May 2010
    Phoenix, AZ
    In a pan. Quality ground beef is delicious without anything added to it.
    Today I will: Eat food, not poison. Plan for success, not settle for failure. Live my real life, not a virtual one. Move and grow, not sit and die.

    My Primal Journal

  4. #4
    Join Date
    Jul 2011
    the world
    Jalapenos and salt.

  5. #5
    Join Date
    Feb 2010
    Northern NJ
    Quote Originally Posted by fiercehunter View Post
    Jalapenos and salt.
    Yep, though I also use banana peppers, sometimes tomatoes... man I love ground beef, it's actually been a while since I've made some.

  6. #6
    Join Date
    Mar 2012
    Pacific NW
    Ground cooked in a pan with onions, green peppers and red pepper flakes.
    Super meaty marinara over broccoli & cauliflower
    Taco Salad

  7. #7
    Join Date
    Jul 2011
    St. Louis, MO area
    Gotta be honest, ground beef just doesn't hold a lot of appeal to me. I've never been crazy about it, but it seems like since I've gone Primal, it's fallen to the very bottom of the lists of meats I prefer to eat. And before anyone asks, yes! I've tried the high end stuff. There's just so much else out there that I'd prefer to eat.

    One of the big points in favor of ground beef is that it's an "economic" form of meat -- or more succinctly, it CHEAP compared to other types of meats. But these days with the whole pink slime and other crappily made ground beef circulating, it's more important than ever to get well-known quality sources, making it a lot less cheap compared to other types of meat. As these forces push the cost/value ratio of ground beef up, I'm finding myself more and more inclined to switch off to other meats which (IMO) even though they ARE more expensive, they are now not that much more expensive and quite bit better value.

    One way that I still like ground beef quite a lot is in a 50/50 mix with ground pork for spicy italian style meatballs or meatloaf - no bread or cracker crumbs added, obviously.
    Re-focusing on the Primal Lifestyle in 2012!

    Starting: 221.0lb, 29.5% BF (1/9/2012)
    Latest: 208.9, 26.1% BF (3/19/2012)

  8. #8
    Join Date
    Nov 2011
    Santa Barbara
    I like it cooked with sea salt and eggs served over an avocado. Boring but I feel great after eating it.
    Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

  9. #9
    Join Date
    Jan 2012
    The SunKissed Southern Shore of Lake Erie in PA.
    I just grille a burger.
    Learning the intricacies of healthy eating and nourishing my body the right way.
    I am not bald, that is a Vitamin D collector. Time to Grok and Roll!
    Eased into a primal diet starting at Christmas 2011. Goal weight - 205 started: 240 pounds waist 40, now 227 pounds and waist 38 Summer 2012 - weight =215 and waist is actually still 39"
    ljbprrfmof = LJ = Little John = John

  10. #10
    Join Date
    Dec 2010
    New York City
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    I think I have perfected my meatloaf recipe.

    saute in butter and/or olive oil:
    med onion, 1/2 bell pepper, 4 oz mushrooms - diced

    put in a bowl:
    1 lb GF ground beef, 1/2 lb ground pork
    2 eggs
    few squirts ketchup or tomato sauce, worscestershire, hot sauce
    4 oz grated cheese (raw cheddar was great)
    splash of cream or 1/2&1/2
    Chopped parsley, sage, S&P

    When the saute has cooled add to the rest and mix, then bake in a loaf pan.

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