About 12 years ago, I was incorrectly diagnosed with Parkinson's disease by a neurologist. I started taking a highly recommended (by the neurologist) drug which was new at the time, called Azilect, which is a monoamine oxidase inhibitor (MAOI). The neurologist didn't bother to warn me to avoid foods that were high in tyramine, so at the time, I was still eating things like cheese, and Sriracha hot sauce, which is fermented for months. Within less than six months, I began to have high blood pressure events of unknown origin. Unknown, that is, until I read up on MAOIs. One day, when I got to the emergency department of the hospital, my blood pressure was something like 240/110 mmHg, and didn't want to come down.
Unfortunately, it takes over 35 days (if I recall correctly) to get Azilect out of your system after you stop taking it. About a week after the visit to the emergency department, I was back there with the symptoms of high blood pressure and massive colonic bleeding. I told them to remove my colon if they couldn't stop the bleeding, because both my father and an uncle had bled to death in a hospital because of an apparent genetic defect in the males of our family. I was losing blood faster than they could replace it, and once you replace over half your total blood capacity, your body will begin to reject your blood, because it doesn't recognize it any longer. In other words the bleeding will be self-perpetuating, no matter what you do to try to stop it. In my father's case, for example, the surgeons removed half his colon, but he had received 113 pints of blood by then, so the bleeding never stopped. In my case, they had to end the surgery sooner than they wanted, because my troponin levels were going up, suggesting that my heart was running out of blood, and they were afraid I might go into coronary arrest. They had already given me about all the blood that they dared, so they couldn't give me any more, without exceeding my tolerance/rejection limit.
Fortunately, I managed to survive, but I blame the Azilect, and more specifically, the neurologist, for not warning me about the MOAI risks, that caused me to lose my colon, and almost lose my life. Anyway, my point is, tyramine issues, and MAOIs, are not for the faint of heart.
That said, the question in your situation is whether or not your problem is related to tyramine, or to something else in red meat, because theoretically, at least, plain red meat isn't particularly high In tyramine — It's processed meat, or processed red meat, that's connected with the tyramine problem. You might find the article at the following link (or similar articles), useful.
https://www.webmd.com/diet/foods-high-in-tyramine#1
if, in fact, you develop symptoms from plain, unprocessed, red meat, I still believe mammalian meat allergy is a possibility, but I agree that your symptoms do indeed sound like a tyramine issue.
As a side note here, the ridiculous part about my whole ordeal that almost ended in me dying on the operating table, is that I don't have Parkinson's disease, anyway, so it never should have happened. Like so many others, I almost became one more iatrogenic statistic. I've decided that the trickiest part about using medical services is deciding when you can trust their advice.
Incidentally, I believe that Sriracha hot sauce was the origin of my histamine issues. At first, it seemed to be great stuff. But after a while, I noticed that I had a histamine reaction, every time I used it. Despite the fact that I haven't touched it in over 10 years, I still have to constantly monitor the histamine levels in my food, or I'll have a histamine reaction.
All my best,
Tex
I so need a farm 
I am so glad to hear that you have found something that helps!