Hello From Devon, UK

[Logan9fingers]

Hello everyone, hope you're well. 

I'm going to be starting carnivore tomorrow, once i've gone to the butchers and stocked up.  I did keto for a year (i fell off last Christmas unfort. ) and i felt really good on it, so looking forward to trying this. 

A question if anyone reads this and knows the answer, please. I see a lot of people are eating burger patties.  Are these home made ones?  Because the ones from the butcher contain rusk, which i assume is bad?  Or is it likely a small enough amount not to be off issue?

Thank you for any replies.
Tom

[Geezy]

Welcome Tom. We are glad to have you here. 
I had to look up what rusk was and apparently it’s a hard, dry biscuit. I’m sorry they use that where you live but here in the states the majority of all burger patties sold commercially in restaurants and fast food joints are 100% beef with no fillers. The worst thing we might have to deal with is the patties being cooked in seed oils. 
The majority of the carnivores I come across make their own burger patties and only occasionally eat them from a restaurant. I’ve only done it once when on a road trip. 
If you are not sure of the purity of what you are eating then by all means cook your own. 

[Logan9fingers]

Thank's for reply Geoff.

Ah thats a bit annoying, i guess i'll have to make my own then because they all seem to have that in over here, even in the supermarkets. 

 

[Geezy]

8 hours ago, Logan9fingers said:

Thank's for reply Geoff.

Ah thats a bit annoying, i guess i'll have to make my own then because they all seem to have that in over here, even in the supermarkets. 

 

It good and very important that you read the labels on anything you buy. At least over in the UK your labels are more trustworthy than ours are. 
Keep us posted on your progress and don’t hesitate to ask for help. We’re here to support you. 

[Scott F.]

Welcome. 

I too had to look up rusk as well. LOL

I use hamburger form the grocery store about half the time and the other half I make it myself. If the chuck meats are on sale or any meat at a good deal I try to stock up. From there I buy some beef fat and grind my own, usually about 60/40 meat to fat. occasionally I will grind up bacon with it for a little twist.

Good luck and post your successes. Great support group here.

Scott

[Logan9fingers]

Nice Scott thanks mate.

[Orweller]

If you want to put something in your burger meat, you can crumble a bit of pork rinds. Welcome to the club and good luck.