1 pound (455 g) grass-fed floor beef ½ pound (225 g) floor Italian sausage  (faraway from casing if wanted) ½ of a small onion, finely chopped or  grated 2 eggs 2 cloves of garlic, minced ¼ cup (28 g) almond meal or flour 3 tablespoons (12 g) recent parsley,   finely chopped 1 ½ teaspoons salt 1 teaspoon floor black pepper 1 teaspoon dried basil 1 teaspoon dried oregano Instructions:  1.  Preheat the oven to 350°F (180°C, or fuel mark 4).  2. In a medium bowl, combine collectively the meat, sausage, onion, eggs, garlic, almond meal, parsley, salt, pepper, basil, and

  2½ kilos (1.1 kg) grass-fed London broil (flank steak or any lean meat) 1 cup (235 ml) gluten-free tamari soy sauce or coconut aminos 1 tablespoon (20 g) darkish uncooked honey 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon salt  Place meat within the freezer for 1 to 2 hours  to make it simpler to slice. Take away from freezer and trim off any seen fats. Then slice it towards the grain into skinny strips (about ¼ inch [6.5 mm] thick).  Instructions: 1. In a plastic freezer bag, mix the soy sauce, honey, onion powder, garlic powder,