Geezy

I get it. I love pork but like chicken it just doesn’t satisfy me. I have to eat them with plenty butter. It must have something to do with the omega 6 and 3 ratios. Sent from my iPhone using Tapatalk

Ribs. Love me some ribs. Sent from my iPhone using Tapatalk

Why don’t you just make your own prepackaged meals or get up early enough to cook? It’s really simple to cook up a pound of bacon or sausage and store that in the fridge and then have some hard boiled eggs on hand to grab and go with the meat. I cook up numerous meats once or twice a week and always cook enough so that when I want something to eat I can just put something on a plate and pop it in the microwave. Right now in my fridge I have chicken salad, ribs, venison stew, salmon and some carnivore bread. All precooked and ready to go. Sent from my iPhone using Tapatalk

Oo, oo, oo, pick me, pick me… Sent from my iPhone using Tapatalk

The way I curb those urges to snack is to eat more fatty meat during a meal. Sent from my iPhone using Tapatalk

Lol! Your perspectives always bring a smile to my face. Sent from my iPhone using Tapatalk

Excellent posts from Bob and Scott. Thank you Bob for doing the math. It’s not something I’m capable of doing. I’m kinda in the same boat as Scott in the way I approach this way of eating. I’m a precision kinda guy but not very technical. [emoji3061] I don’t weigh anything that I eat. I just keep it simple and eat fatty meat cooked in animal fats and if the meat is lean I add butter to it. I never set a goal. I just let my body go it’s thing and let it optimize. I ended up losing 55 pounds in ten months and I now weigh less than I did when I was a senior in high school 50 years ago. If being technical is your thing then follow Bobs advice. He is very knowledgeable. Just try not to overthink this way of eating and make it complicated. It’s really a simple diet to follow. Eat when hungry. Eat fatty meat until comfortably full. Use salt generously and drink water. Good luck and good health. Sent from my iPhone using Tapatalk

Venison chicken fried steak pafflewich. Of course that wasn’t enough so I had some chicken salad with pork rinds. While I was eating all of that I had three venison roasts in the instant pot cooking so tomorrow I’ll be eating some venison stew. Sent from my iPhone using Tapatalk

I make my own bacon but occasionally I need to buy some for a recipe that doesn’t deserve my homemade bacon so I go to a grocery chain we have here called H‑E‑B. I can find clean bacon there. If you can’t find anything local you might have to order it online. I personally try to avoid anything with sugar in it but I don’t think many carnivores worry about the small amount of sugar that is used in the curing process. Sent from my iPhone using Tapatalk

Of course you can. Don’t let perfection be the enemy of good. If you can afford and have the resources to buy the grass fed regenerative farmed beef straight off the farm then that would be great as it does have a better nutritional profile but if all you can afford or have access to is ground beef and lunch meat then that’s works just fine. It’s not optimal but you can still get good carnivore results from it. I would guess that the majority of people who are carnivore’s eat just store bought beef and most of the ones I know eat store bought ground beef more than anything. If I didn’t raise and hunt my own animals for food I wouldn’t hesitate to buy my meats at the local grocery stores or Wally World. For a treat though I would go to one of the local butcher shops and pick out a nice thick ribeye once in awhile. Sent from my iPhone using Tapatalk

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It’s really just an individual thing in my opinion. I’m in the category that I only eat when I’m hungry and then I eat until I’m comfortably full. That generally results in OMAD. It works well for me so far. Some people do advocate for long fasts and there is some science behind it but others like Dr. Chaffee don’t feel there’s any benefit to it unless you are trying to cure something in particular. Sent from my iPhone using Tapatalk

One thing I noticed after becoming carnivore was how my taste improved. Sent from my iPhone using Tapatalk

Chicken fried venison and eggs today. Sent from my iPhone using Tapatalk

It’s possible that the meats were cooked in seed oils. Sent from my iPhone using Tapatalk

This is true even today. All beef when processed is hung for a specific amount of time to start the dry aging process. If you are having a beeve custom processed you can request any time you want for the carcass to hang. Then, many people will continue to dry age their steaks at home before cooking them. I will often salt and dry age my steaks for up to a week. My beeves hang for a minimum of 7 days. The difference between dry aging and what they were doing in the early days of the Industrial revolution is with dry aging it’s done under refrigeration and the other was just meat going rotten and putrid. Both are a form of decomp but one under controlled conditions and the other is just the meat going rancid. Big difference. Sent from my iPhone using Tapatalk

You are a rare case indeed. Maybe eating a ketovore diet would better suit you. Sent from my iPhone using Tapatalk

Old habits are difficult to break. All I would have needed to do is read the ingredients label and I would have immediately cleaned it off of my meat as much as possible. But that’s just me, I’m fairly strict with what I’ll put in my body. It’s everyone’s personal choice according to their needs. On a side note, do you know how steak sauces such as 57 and A1? Back during the Industrial Revolution when trying to feed the masses moving to the cities for work in the factories there was very little refrigeration or control of the quality of meat sold in stores. Often meat that was sold, cooked and served was rancid. Steak sauces were created to cover up the bad taste of the rancid meats. Is it any wonder why people started eating so many grains and vegetables back then. Sent from my iPhone using Tapatalk

So my wife cooked up some salmon yesterday and today I had a hankering for a salmon omelet and since I’ve gotten over my dairy cravings I thought I’d splurge and have me some cheese in my salmon omelet. I would normally use cream cheese in this type of omelet but I didn’t have any so I used mozzarella. Sent from my iPhone using Tapatalk

That’s odd. I’d be curious to know how you cook yours. Oi only season mine with salt and white pepper but I use the 3-2-1 method and they are always tender. Sent from my iPhone using Tapatalk

Non food for me is anything highly processed. Anything that is a grain, seed or legume. All seed or vegetable oils. All vegetables. Basically anything that doesn’t provide optimal nutrition for my body is non-food. Sent from my iPhone using Tapatalk

I eat such a variety it’s hard to choose just one but I guess my mainstay just might be eggs. They are the perfect nutrition. I can fix them in so many different ways that I could never get tired of them. I have a nearly endless supply of them and they’re free. Well free for me. Sent from my iPhone using Tapatalk

I just re-spooled two of my reels yesterday and I’ll get them rigged up today. Sent from my iPhone using Tapatalk

Just cooked up the last of that striped bass I caught. I need to go fishing again. [emoji476] Sent from my iPhone using Tapatalk

What you are doing is cooking the meat in a water bath at a set temperature. For instance, let’s say you like your steaks a medium rare. You would set the water temp at 125°. Once it reaches that temperature it will not go over that temp. You could leave it in there all day and it will not change. So you could put a steak in the the water, set the temp and go to work. When you get home you have a perfectly cook steak and all that’s left is to sear it in an extremely hot skillet or fire to get the Mallard effect on the outside. It can be a time saver for those on the go or a good way of getting that perfectly done steak for those who just can’t get it right. Another big plus is that if you use vacuum bags you put your seasonings and marinades in the bag with the meat and when you vacuum seal it everything will infuse into the meat. Leave it sealed for 24 hours or at least overnight before going in the water bath. A lot of your high end restaurants use these and that’s how they get you the perfectly cook steak fast. They will put steaks in the water baths early in the day in different temperatures and when the order comes in all they have to do is quickly sear it at about 800°. Sent from my iPhone using Tapatalk