That article in Men's Health is pretty good right up until the end, where they say that if you don't overeat, and if you get enough exercise, what you eat doesn't really matter.  "It could be that it's not bad foods that cause heart disease, it's bad habits".  Riiiiggghht.  Like the bad habit of eating carbohydrates in anything other than a bare minimal amount.

I think the real issue is that starchy foods are almost impossible not to overeat.

What about worms? The animal can ingest them from the earth, or it's food. The worm larvae can get in to the bloodstream and live in cysts within muscle, brain tissue etc; waiting to be consumed by another creature, eg. a human... Then the process repeats itself. (I'm no expert; I don't know much about these things at all.. but this is what I recall reading)

My understanding is that worms are not much of a concern in beef, but are the reason for the recommendation to cook pork and fish to well done.  This is specifically trichinosis in pork, though I understand it's rare in today's pigs, at least in the U.S.

I actually wasn't ever able to get the grassfed tallow, I've just been using pastured pork lard. Since hogs aren't ruminant animals, I don't believe that the lard will have K2. The grassfed beef that I've been getting has some, but I think that the grassfed cheeses I've been eating recently have a lot more.

I don't know about the pork lard.  I do know the highest levels of vitamin K are found in marine mammals like sea cows.  Given the level you note in regular ground beef, the levels in tallow should be 5-7 times higher, since regular ground beef is only 15-20% fat.  That's consistent with the levels in cheese, which are basically all fat.

I wonder if that's one reason I've stopped having the muscle cramping and my skin has gotten softer? Maybe I'm getting more K2 (the MK-7 variety) now, and perhaps I was a bit deficient in that before?

I think the skin is probably a result of the amount and quality of fats in the diet.  Mine improved markedly when I got rid of all trans fats and started making sure I got more omega 3s.  If you're eating a lot more cheese than you were fat in your meat before, that could be it, but I think you'd get the same effect from consuming the same amount of grass fed beef tallow.  Note that the part you actually consumed would help - the stuff that gets left on the pan on on the plate obviously doesn't help.

The taste is actually really neutral.  The sauteed onions taste like sauteed onions, except tastier than usual.  I think somehow the omega 3s make it taste better, but I can't identify a separately distinguishable taste.

There are limits to how much protein you should eat, but it's up around 40% of calorie consumption.

Note that there are some questions about how well the body operates for sustained distance running in ketosis, which you will be in at such low carbohydrate consumption.  Personally, my calories are about 60% fat 20% protein 20% carbohydrate, but I'm not as athletically inclined as Tarlach and Wlfdg.  Also I'm "older" I guess at 49.

Thanks so much for volunteering!

I'd get rid of it and delete his account, myself.  People who have one post to their name are usually spammers who have just cut and pasted something from some random web site somewhere, so the info doesn't tend to be very useful for a paleo site.

Nice!