Sounds like you are looking for a recommendation for your first bite of meat (beef / chicken / pork)?

If you want to take it slow you might try a Peruvian chicken place which usually have great chicken, try El Pollo Rico or Super Chicken.

There is also kebabs, I like Moby Dick, several locations around the area.

If you are feeling more adventurous, try a French bistro and get steak frite (steak with a great pan sauce and fries) which must be one of the best gustatory treats known to meat eaters. Or even more adventurous, get the organ meats or steak tartare you'll probably find on the menu.

It is weird, but I find that not all grass-fed meats are made the same. I found one brand that is very tasty, but the rest of them were not.

I have an odd idea, but you might consider doing it. Go to the best Lebanese restaurant in your area and tell them you are gluten-intolerant so you cannot have any bread, etc. Order some lamb kebabs and a side salad. If you are not gluten-sensitive it will be okay even it is cross-contaminated. But at least you will not have aversion to meat, because Lebanese know how to make it taste good.

Do not get lula kebab - it is like a lamb hamburger on a stick and it does not taste as well. Just get a regular lamb kebab.

Then you will know what good meat suppose to taste like.

Ribeye steak, medium rare.

I would only just recommend you start slowly because 'meat' is much harder on digestion than fish, so for you, it could cause some upset and maybe that is not the best way to start out.

Boiled chicken legs/thighs until the meat falls off the bones is great (use the liquid from braising for a 'gravy' ...puree one boiled onion in the broth and cook down, presto, gravy!)

I would do this for a few days and see if all ok, then start adding meat in...again the boiled/braised meats will be easier on digestion. When you do switch to meats make sure you chew well and don't overfeed to start.

Whats easier to digest is probably up to your body, but it will tell you!

good luck with the additions! eat what you want and enjoy!

Not sure I understand why you are doing this...

Mercury pollution aside, isn't eating fish just as paleo as eating meat?

Roast lamb chops are delish, and soft to eat too.

If you have steak, have it reasonable rare, and a good cut, so its also soft.

Dont want your first meat meal to be gristly.

Perhaps you could go for something that incorporates a small amount of meat into a larger dish, like a soup or stew, and not put the emphasis of the entire dish/meal on a hunk of meat, which might get a little off-putting after a few bites. Otherwise, I might choose a ground-meat product like the burgers mentioned, or perhaps a breakfast meal with some sausage. Easy to eat, seasoned with herbs/spices, and not terribly muscle-tissue-y.

If you don't fear the muscle, or a little...er...red juice...then by all means head to the best steakhouse you can find and have one medium rare! In that case, consider a filet type cut: tender as can be, and mild flavor.

I know they have Whole Foods in DC, and they carry grass-fed beef. Not sure about NoVA.

As far as what you -should- try out first, that could go a lot of ways. A steak might be a bit more than you want to start off with as far as texture and digestibility. Roasted poultry, whether it is chicken, turkey, or duck might be a good place to start.

More importantly, I would suggest to absolutely NOT eat any significant quantity of pork until you've first had a chance to adjust to meats, and then start slow on the pork. Pork can cause some -severe- digestive upset if you aren't used to consuming it. I've had many relatives and friends who grew up eating kosher/halaal and then chose to eat pork as an adult, and really got sick when they went out for baby back ribs or a big hunk of tenderloin.

Welcome back to meat! Hope your first serving is delish!

+1 for Rib Eye Steak. We ate it tonight for the 4th and it was heavenly. We popped it into a freezer bag with some soy sauce and rice vinegar and let it sit for several hours (makes it tast great and tenderizes the snot out of any cut!), then popped it into a very hot (just starts to smoke) cast iron pan for 3-4 minutes per side. Let the steak rest on the cutting board while you deglase with 1c water, then add 2tbsp of butter. Saute one onion and one bell pepper in the pan mix, then serve with white rice and cauliflower and an impressive IPA. Good Stuff.

Recomendation #2: Tri-tip over the grill. Cook it low and slow and take it off the grill when the internal temp reaches ~120F. Serve with a nice salad of greens, served with blue cheese and macademia nuts and an olive oil and balsamic dressing.

Or you could wean yourself with Filet Mignon and Lobster. Pino Noir goes well with this combo!

Enjoy!

I second Elevation Burger, there's one at National Harbor and a couple others in NoVA. Virtue Feed & Grain in Old Town Alexandria is great (I've had tongue salad, duck confit, marrow bones, all really tasty), as is Mai Thai (also in Old Town; I always get this awesome crispy duck dish).