Mesa_John

You know... back in the day (1960's) my family was cross breeding Bison with Domestic Cattle. They claim the steaks were awesome. .....

Geoff... all I see is Ribeyes!!!! Oh my goodness... beautiful pics.

A bit of an ignorant country approach here... but if I can't pronounce it... I ain't eating it. .........

Wecome! Great place for bouncing ideas and sharing stories. No judgement... just love ..... love for Beef! hahahaha ........

And I bet he ate that cold center, rare steak.... after about 4 Bourbon's neat.

Here's the question.... Who of you Carnivores would consider purchasing beef off a ranch, rather than out of a grocery store? ??? Last year the wife and I purchased 1/2 a beef from a local rancher. It was processed nicely and it has taken us a year to eat it all up. This year, due to us going Ketovore and eating so much more Beef, we opted to purchase a whole calf. The Angus calf just went to the processor, is 16 months old and weighs 1,100 live weight. It was completely milk/grass raised until the last 30 days, when it was given a diet of Meadow Hay and Cracked Corn, which will boost the fat content. After processing and paying for the calf, it will cost me $5.45 a lb for everything. Yep, that is a lot of money up front, but everyone on this forum knows the cost of Beef at the store these days. Sam's Club Pricing this week......... Tenderloin is $20 a lb Ribeye is $15 lb Sirloin is $10 a lb Hamburger is $4.79 a lb for Organic, non-Antibiotic. Oh... my Ranch raised steer is Organic, non-Antibiotic.... So check those prices at Whole Foods!!!!!! Also, when you buy a beef and have a local processor kill and package your meat, you get to choose the cuts you want. And you get to choose the fat percentage of your hamburger. We opted for 85/15 for our hamburger. Like I said, we have to pay north of $3,500 for a full beef, but there is two of us and that only amounts to about $150 a month per person for a year. And here is the BIG DEAL... We know how that calf was raised and fed and processed. PS... the other cool thing is... you can request all of the big bones and you can make your own Bone Broth.

Growing up on a ranch, I ate a lot of Beef and a lot of steaks. I hated the idea of a bloody steak, so Medium Well was the way I wanted them cooked from a child to my late 20's. Starting in my late 20's I began to realize that steak cuts like Top Sirloin was WAY Better when it was a hot pink center. Medium (Hot Pink, slightly bloody center) is my favorite these days.

My new favorite lunch snack...... Wrap some cheese in a slice of Salami... Giddy up!

This is the fourth batch of Carnivore Enchiladas and the wife has officially perfected zero carb enchilada sauce. It has that earthy taste we can only find in the small towns in New Mexico. The sauce has three ingredients… Beef Bone Broth, Butter and dried red chilis.

Agree 100%. I did religious KETO leading up to a motorcycle race four years ago and the way the fat on my body just dissolved was with low Carb and an hour of brisk walking every day. I was also free weight lifting every third day, just to gain strength. Walking is seriously under-rated for weight loss.

Tonight was a HUGE leap for the wife. She has never eaten anything from a chicken except a boneless, skinless Chicken breast. I have never seen her eat dark Chicken meat since I started dating her in 1984. Tonight I grilled boneless Chicken thighs, having marinaded them in Red’s Hot Sauce and grilling on the Pit Boss. Then we served them with some Blue Cheese crumbles. Wow, they were out of this world and the wife looked at me and said, “These are awesome.”

One thing that makes Carnivore so attractive is that counting is not needed. Just eat meat, as much as you want, as often as you want. The wife and I have found that we actually eat too little. We sit down to eat and after 1/2 or 2/3rds of our meal, we are stuffed and not hungry. If there were a reason for us to count, it would be to eat enough, rather than eating too much. But we just don’t count. I wonder where the wife and I will be after a year. I think we will find we just won’t ever eat certain things ever again. But we will be eating some things that aren’t strict Carnivore….. more KETO. And if we end up on KETO, will we start counting, attempting to keep our Carbs under 25 grams a day.

We just moved into our house about 4 months ago. Us and all the neighbors are on 20-40 acres and everyone is really close and helpful. We got an invite three days ago to eat dinner with one of these neighbors that we really enjoy hanging out with. I just told the wife.... "We can't be disrespectful guests and we are going to have to eat what we are served." Well, this past fall, the neighbor killed a bear. Yeah, our dinner was link sausage from that bear, potatoes, sour dough bread, cheese and condiments. The problem.... that bear sausage was super gamey and rank. I couldn't eat it, hard as I tried, so I ate everything else and got nearly no protein. Before the dinner was over, I had already developed a headache because of my blood sugar. UGH....

Wife and I had to work late at work and the company paid for our dinner. It was McCallisters Deli... we both ordered the loaded Roast Beef, Bacon Clubs... After we dispached of the bread and veggies, there was a decent amount of Beef, Bacon and Cheese. ....which is all we ate.

I think I have it narrowed down to animal fat that is seared in a skillet. The fatter the cut of meat, the more it is an issue with me, when I have the rare moment. The first year after COVID I nearly went Vegetarian, because it happened so often. It has happened twice since I started Carnivore and I cannot predict when it will happen. I have no idea what triggers it. Its been 5 years since COVID hit and it has only happened to me 6-8 times in the last year, where it was weekly the first year. Sometimes, just the smell of Bacon cooking, can run me out of the house. Sometimes, when she is cooking bacon, I will eat a half pound and love every bite.... Super weird.....