Chuck Meat Soup with “Kidney Rocks”

Ingredients

Protein & fat

• 2.44 lbs grass-fed, grass-finished chuck meat, cut into small cubes
• 0.03 lb beef kidney (grass-fed, grass-finished), cut into small “rocks”
• 1 teaspoon beef tallow
• 2 egg yolks from pasture-raised hens (optional, for topping)

Liquid

• ~8 oz (1 cup) water to start
  • Add more if you’d like a brothier soup

I don’t cook with salt in this recipe. I prefer to drink my salt separately and let the natural flavor of the meat and fat come through. If you use salt in your cooking, you can add a little during simmering or as a finishing sprinkle in your bowl.

Equipment

• Stainless-steel or cast-iron pan with a lid
• Wooden spatula
• Cutting board and sharp knife
• Soup bowls for serving

Instructions

1. Prep the meats
   • Cut the chuck meat into small cubes so it cooks evenly and fits easily on a spoon.
   • Cut the beef kidney along its natural partitions into small “rock-like” pieces.
2. Dry-cook the chuck
   • Place the cubed chuck meat into your stainless-steel or cast-iron pan.
   • Do not add water yet.
   • Set the stove to low heat (around 4 on a 0–8 dial).
   • Cover and allow the chuck to cook in its own fat and juices for about 45–46 minutes, stirring occasionally with a wooden spatula so it doesn’t stick.
3. Add kidney, water, and tallow
   • After the initial cook, add:
     • the kidney pieces,
     • about 8 oz (1 cup) of water (or more if you want a thinner soup),
     • 1 teaspoon of tallow.
   • Stir gently to combine.
   • Keep the stove at low heat (around 4), cover, and let everything simmer for another ~35 minutes, until:
     • the chuck is tender,
     • the kidney is cooked through, and
     • the broth tastes rich and comforting.
4. Check and adjust
   • Taste the broth (if you use salt, adjust now).
   • If you’d like more liquid, add a bit more water and simmer a few extra minutes.
5. Serve & (optionally) top with egg yolks
   • Ladle the soup into a hot bowl.
   • If desired, gently place 1–2 fresh egg yolks on top of the steaming soup just before serving.
   • The heat will lightly veil the yolks while keeping their texture silky and nutrient-dense.

Enjoy slowly… this is a beautiful rainy evening or winter night bowl: simple, grounding, and deeply nourishing.

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Optional FAQ

Q: What are “kidney rocks”?
A: “Kidney rocks” is simply my playful name for small chunks of beef kidney. Cutting them into little “rocks” makes them easy to eat and spreads the mineral-rich flavor throughout the soup. If you’re new to organs, you can start with a smaller amount and increase as your body adjusts.

Q: Can I make this without the kidney?
A: Yes. You can absolutely make a version with just chuck meat, tallow, and water and still get a rich, satisfying soup. The kidney adds nose-to-tail nutrients, but it isn’t mandatory for the recipe to work.

Q: Do I have to add the egg yolks?
A: No. The egg yolks are optional. They add extra fat, vitamins, and a luxurious texture. If your body prefers to avoid eggs, simply leave them off and enjoy the soup as-is.