Hi, yeah, my tip is to find a butcher that sell 'baavet' or 'skirt' steak. I find whole cuts more appealing than ground meat. Then try to find raw butter, it can be poted now-a-days (just worry about food miles if its too far). Those 2, plus max 1 portion of ripe fruit a day will start you off.
Better to cook your meat extra rare than give up. Better to use a tiny bit of seasonings like maggie seasoning liquid or soy sauce or a sprinkle of cayenne and black pepper, a squeeze of lemon, a pinch of salt, than to give up. You can always reduce your cooking to 'jsuted seared' then nothing later, and reduce the seasonings.
In the UK too, its good to find a convininent 1 or 2 butchers farmers shops that you can easily frequent weekly or biweekly.
