Scott F.
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The thin chuck meat is usually cooked in an iron skillet. Sometimes on the grill and sometimes on the smoker. A few weeks ago I ground up some with some beef fat and made some chuck burger (probably between 60/40 and 70/30 as I don't weigh the two parts. I go by color. Scott
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Bob reacted to a post in a topic:
New study shows some plant-based diets may raise heart disease risk
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Looking back at our ancestries I believe we were primary meat eaters but at the same time I doubt we passed by an apple tree and just 'went without'. Whole foods, not ultra-processed foods eaten in season, should really do no harm. Our meats have changed over the years as well but not as much has been done to meats as it has plants to get them 'shippable' all over the world. A banana from 100-200 years ago is not the banana we see today. Most doctors recommend nuts and berries but a handful of walnuts at one time would send us to the other side. I have had one helping of green beans and one helping of mashed potatoes this past Christmas and that was the first vegetable (non animal based food) or anything I have eaten since May 2024. Listening to some I was suppose to kick off that night. What I do agree with is that we are all different and no one plan will fit us all. How I eat may work for some but no way would I think it is the answer for all. I the study is accurate. I'm not eating any of the vegetables but if I were I would want it to be as fresh and as local as it could be and it would be a side dish, not a staple, of my diet. I think anything whole and close to natural is better than processed or ultra=processed. I think the study probably reiterates what most everyone already knows. Scott
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Been on straight red meat since the beginning of December and it has mostly been versions of chuck meat. I have been hitting the grocery store early on Monday morning and buying up all the red meat I can that has been reduced for quick sale. My wife is not the biggest fan but it hasn't killed me. Saves a few dollars and keeps me on the 'red meat kick' which started around the first of December and will stretch til February. I have labs schedule mid-Feb and I am sort of self-experimenting again/still dialing in. Scott
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All that is a check. We are getting a sampler platter in a week or so. From there we will see if we go that route. Thanks for the heads up/advice. Scott
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Interested in what your search(es) reveal. We are pondering buying a 1/2 cow mid-February. We are going to get a 'sampler-platter of sorts' in a couple weeks. Figure out if it is what we want to do on a larger scale. It is an expensive one time purchase but over the long term it looks like we could save a few dollars. This is from a local that raises and processes their own meats not so much a big company. I am sure there are some difference in the dollars between the two so it will come down to taste, convenience, and cost. Interesting in your opinions on the larger type stores. Scott
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I have become fasting's biggest fan. I prefer longer fasts and they fit my work schedule perfectly. It has basically worked out to a 72-96 hour fast on the first week of the month and a 48-72 hour fast the 3rd week of the month, both falling on my night shifts. My last fast was 7 days. Water and some salt, that's it. Although I do have some visceral fat/love handles left to lose the weight loss part of carnivore is now playing second fiddle to the medicinal/metabolic benefits I have experienced. That mindset has sort of merged into my fasting. The weight loss is great but it is not the focal point like in the very beginning. Carnivore has been amazing for me and the combination of carnivore and fasting has been nothing short of incredibly beneficial. Good luck to all during the challenge month. Scott
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Yes. The food pyramid was flipped this week and the first retaliation was to cripple the carnivore information supply train. Scott
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Bob reacted to a post in a topic:
Junk food advert ban comes into effect with soft drinks, porridge and chocolate included (UK)
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I do the same. I hit the grocery store on early Monday mornings. They usually have the weekend cuts marked down and I rack up on the 1/2 price meats. This keeps me in the red meats at a fraction of the costs. Scott
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Agreed. From there it will the 'fascination of the forbidden' to a point. If they don't want me to see it then it must really be good. If we are discussing the health of this generation as well as future generations then it is a no-brainer. Everyone would be on board. Then factor in the almighty dollar and the pendulum always swings back to the 'green'. Scott
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Same boat. My mother-in-law lived next door and was our primary source of daycare for the first five years. All they drank was water and luckily my son fell right in line. At a family function once he was offered a Coke/Pepsi and he looked at his aunt like she was crazy. He tasted one and luckily, (again) he didn't like it. Me on the other hand I drank Mountain Dew and sweet tea like it was going out of style. I set a horrible example. That early practice shaped him into adulthood. I agree, I do not think an advertisement ban will do much but at least the pendulum is shifting a bit. I would think their profit margins should jump as sales will probably stay the same but the costs of advertising should go down. At least it looks that way from the outside looking in. LOL Scott
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Yep. This was the first time I did grass fed rendering. It did leave more edibles as it rendered down and in turn it didn't make as much oil in the end. When I do basically the same amount of regular/from the butcher beef fat it is lesser edibles left over but much more oil. I imagine it is the corn/grain fed fat is probably less dense but that is just a guess. Primal Gal says it is a difference in the Omega 3's and Omega 6's between the two. It was not all that big of a deal but did catch me a little off guard and made me think a tad. Scott
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I'm might be out on this one this year. I'm on mostly a red meat diet (beef) but I am using whey protein and milk to get my protein intake up. I am not sure how much trouble I am in with carnivore police with the whey protein. LOL My plan is to lift as best I can while hitting my protein targets thru the month of February and then drop back to a strict red meat, salt and water diet for March and April. Good luck to all that give carnivore a whirl, regardless of variation, as most any variation will be better than what most eat. Many successes out there to be had. Scott
