Preheat your oven to 200°C (400°F). Place the beef bone marrow on a small, oven-safe tray and roast for 15 minutes until softened and slightly rendered. Reserve the rendered fat.

While marrow roasts, heat 1 tbsp of ghee in a heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering. Add the ground beef, breaking it up with a spoon. Sear for 5-7 minutes, stirring infrequently to allow deep browning and crust formation.

Finely mince the beef liver. Once the ground beef is deeply browned and most of its fat rendered, drain off excess fat (if any, reserve for later use if desired). Add the minced liver to the pan and continue cooking for 3-4 minutes, stirring constantly until the liver is cooked through but not overcooked.

Remove the roasted bone marrow from the oven. Carefully scoop the soft marrow into the beef mixture in the pan. Add the remaining 0.87 tbsp of ghee. Stir vigorously for 3-4 minutes, mashing the marrow into the beef to create a rich, emulsified 'keema' texture. Season with salt to taste.

Serve the Carnivore Beef Keema immediately, ensuring the marrow is fully incorporated for maximum flavor and richness. Garnish with any reserved rendered marrow fat for extra richness if desired.