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Wow. I've gone what I thought was hardcore on carnivore. Beef is king, and I would ask for scrap fat every time I'm at the butcher or grocer. Would render down

Wow. I've gone what I thought was hardcore on carnivore. Beef is king, and I would ask for scrap fat every time I'm at the butcher or grocer. Would render down fat, and save the "cracklin" for burger toppings. One of my favorites, even if it sounds gross, is to sous vide ground beef at around 138f for several hours. This saves all juices. I then put the entire brick with juices in the Vitamix, plus salt and some bbq sauce. Not to blend it, but to break it out of its block form. Turn it into a bowl of whole use beef. Another favorite of mine to get fat in, is homeground burgers. Get a (fatty) roast on sale, and then lots of scrap Fat. Boil all for one minute to kill surface bacteria. Then make medium rare burgers. By cooking to 135 rather than 165, can retain lots more fat and juices. Doesn't get anywhere near 88% fat.... But I'm sure I hit 40% with some of these techniques.

exfatloss 4y ago
When I was on carnivore, it was really difficult to get high fat even from beef. As you say ground beef becomes pretty tricky if there's enough fat, it either cooks out and now you're stewing lean beef in a soup of fat, or you need to use some other trick to form an emulsion. Dairy fat is much easier for me and also tastes better. I found ground beef sans vegetables or sauce super bland and unpalatable, even ribeye steaks would get very boring after a week. This gives me some variety in textures and flavors, and the whipped cream is very easy to eat.