Tomás Reyes

Texas Rancher

Carnivore since 2019 · Hill Country, Texas · 6 posts

Tomás raises grass-finished cattle on a 1,200-acre ranch in central Texas, supplying beef to several Austin restaurants and direct-to-consumer customers. He writes the ranching, grass-fed-vs-conventional, and whole-cow-buying content. Carnivore since 2019 — said it was the most natural diet shift for someone who already eats his own beef daily.

Expertise

ranchingbeef cutslatin cuisine

Recipes by Tomás

Sliced tri-tip roast on a wooden cutting board with a deep brown crust and pink medium-rare interior, butter melting on top

Tri-Tip Steak (Salt + Sear + Roast)

Tri-tip is a 1.5-3 lb triangular roast from the bottom sirloin. Sear all sides, oven-roast to 130°F, slice against the grain. ~$10/lb, 30 min total.

Sliced smoked tri-tip on a wooden cutting board, dark seared crust, pink smoke ring visible just under the surface, rosy medium-rare interior

Smoked Tri-Tip (Reverse Sear, Salt Only)

Tri-tip smoked at 225°F to 110°F internal, then seared at 500°F for 90 seconds per side. Reverse-sear gives smoke flavor + crust. 2-hour cook.

Sliced smoked beef brisket on butcher paper, deep mahogany bark, prominent pink smoke ring under the surface, juicy slices fanned out

Smoked Beef Brisket (Carnivore, 12-14 Hours)

Whole 12-lb packer brisket smoked at 225°F for 14 hours to 203°F internal. Salt-only Texas-pepper omitted. Feeds 14 at $4 per serving.

Pemmican bars on a wooden board, dark dense rectangular blocks of pressed meat-and-fat, one bar bitten in half showing texture, vacuum-sealed bags in the background

Pemmican (Carnivore, Dried Beef + Tallow)

Traditional Plains-Indian preserved food: dried beef ground fine, mixed 1:1 with melted beef tallow. Lasts 6+ months unrefrigerated. The original carnivore travel food.

Pan-seared beef heart steaks on a wooden cutting board, deep brown crust, dark red medium-rare interior, sliced across the grain, butter glistening on top

Beef Heart Steaks (Pan-Seared)

Beef heart sliced into ¾-inch steaks, seared 2-3 minutes per side. Salt only. Iron-rich (5mg per 4 oz), $4-6 per pound, lean and clean-tasting.

Four venison-pork burger patties in a cast iron skillet, deep brown crust, slight pink interior visible at the cut, scattered salt, glistening with butter

Venison Burger (Carnivore, Mixed with Pork Fat)

1 lb ground venison mixed 80/20 with pork fat (lean venison alone dries out). Formed into 4 patties, seared 3-4 minutes per side. Salt only.

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