Thank you for addressing this. Filet is a lean cut, and while healthy for you, does not have much fat. Your body converts fat to cholesterol quite easily.

Thirdly, I don't think any committed carnivore is eating filet mignon. While I like a filet once or twice a year (smothered in blue cheese, etc.), it is far too lean to be of use to effectively power my body. I want fat (and, ideally, marrow) with the protein. So that means chuck steak, shank, beef neck, rib eye, etc.

I buy the long, kind of tubular vacuum-packed filet/tenderloin packs from a Restaurant Supply company when they are within 4 or 5 days of their sell-by date and the company puts them on sale for 25-50% off. Those have the fat still on. I take them home, cut them into individual steaks, shrink-wrap them, and freeze what I won't use in a day or two. I usually have 50-75 steaks (1.5 inches each) in my freezer.

I also get rib-eyes but they are actually more expensive (not per pound - per package) at that company because they are sold in 25-30 pound packages.

The filets/tenderloins are usually packed in 10-12 pound packages. For reference, I just checked Sam's Club and theirs are 5-6 pounds and cost just under $26 per lb. - and are trimmed of fat. I've never seen them on sale either.

The human body has no carbohydrate requirement. It basically needs meat from ruminants, and salt.

Exactly right- but the meat can come from fish, birds, reptiles, mammals - anything tasty

So what does Big Pharma, Big Med, and Big Food tell you?

Guzzle them carbs—after all, they're the BASE OF THE HOLY PYRAMID—and lay off that meat and salt! Ooo so dangey dangey!

No, science?