GreenEdge
Senior Member
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- 682
- Location
- Brisbane, Australia
What I'm actually doing is often called Ketovore. The lion diet is a strict elimination diet, it's next level for those that are seriously ill. I should be promoting carnivore, so I replied mostly over there.
I've been buying 2.5 kg portions of beef chuck 'roast' because it's cheap and fatty. I'll slice off about a 700g piece and sear each side on medium heat. About 2-3 minutes on each side, starting with the side created by the cut I just made.
Raw meat has very little flavor, but my taste buds are slowly adjusting to it. The photo in earlier post above was an extra large ~900g piece. When cooked rare, it's too soft to cut with a knife and fork, so I use my fingers and kitchen scissors to cut off pieces as I'm eating it. I don't enjoy it much, it's so soft my teeth can only tenderize it. So I've been swallowing tenderized chunks and I've been finding it takes longer to digest. Beef rump was better rare, I think chuck needs to be cooked long and slow to taste good.
Some carnivore dieters will buy beef suet and eat it raw and still frozen with their meat. I tried this a month ago (cut into small squares with a little salt). I expected it to cause an upset stomach but I had no reaction at all. I find fat is easier to digest when eaten this way, so next, I will try leaner meats and add beef suet on the side. I think that will combination will digest easier. That will be my next experiment.
Liver: I also eat lambs fry (liver) almost every day. It taste good so my body still wants it.
Because I have not had any sweeteners for sometime, I can trust my taste buds. I find lambs liver tastes sweet when eaten rare or raw. I've heard that all organ meats taste best raw; so far the only organ meats I've eaten are lambs fry or beef liver. I prefer lambs fry; I buy frozen and allow it to soften in the fridge enough to enable cutting it into half-inch thick slices before refreezing. I try to spread out the slices (in a plastic bag) so they're not touching, otherwise they will stick together when refrozen. Then to prepare it, I put one frozen slice into a bowl and pour a cup of hot boiling water over it (to sterilize the surface) and I then leave it underwater for 10 minutes for the inside the thaw.
That's been my usual OMAD. On other days I eat 2MAD, mince and a sausage for flavor as one meal and bacon and eggs as another.
I find meat taste best when cooked medium-rare, but I've been experimenting with very think cuts cooked rare because I think raw meat should digest easier and be more nutritious.What types of foods are you eating
I've been buying 2.5 kg portions of beef chuck 'roast' because it's cheap and fatty. I'll slice off about a 700g piece and sear each side on medium heat. About 2-3 minutes on each side, starting with the side created by the cut I just made.
Raw meat has very little flavor, but my taste buds are slowly adjusting to it. The photo in earlier post above was an extra large ~900g piece. When cooked rare, it's too soft to cut with a knife and fork, so I use my fingers and kitchen scissors to cut off pieces as I'm eating it. I don't enjoy it much, it's so soft my teeth can only tenderize it. So I've been swallowing tenderized chunks and I've been finding it takes longer to digest. Beef rump was better rare, I think chuck needs to be cooked long and slow to taste good.
Some carnivore dieters will buy beef suet and eat it raw and still frozen with their meat. I tried this a month ago (cut into small squares with a little salt). I expected it to cause an upset stomach but I had no reaction at all. I find fat is easier to digest when eaten this way, so next, I will try leaner meats and add beef suet on the side. I think that will combination will digest easier. That will be my next experiment.
Liver: I also eat lambs fry (liver) almost every day. It taste good so my body still wants it.
Because I have not had any sweeteners for sometime, I can trust my taste buds. I find lambs liver tastes sweet when eaten rare or raw. I've heard that all organ meats taste best raw; so far the only organ meats I've eaten are lambs fry or beef liver. I prefer lambs fry; I buy frozen and allow it to soften in the fridge enough to enable cutting it into half-inch thick slices before refreezing. I try to spread out the slices (in a plastic bag) so they're not touching, otherwise they will stick together when refrozen. Then to prepare it, I put one frozen slice into a bowl and pour a cup of hot boiling water over it (to sterilize the surface) and I then leave it underwater for 10 minutes for the inside the thaw.
That's been my usual OMAD. On other days I eat 2MAD, mince and a sausage for flavor as one meal and bacon and eggs as another.
See my post in carnivore thread.and how much improvement have you gained from this diet?
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