@@stefanobrandoli1335 Brisket, chuck, and blade steak are tough. Eye, scotch, and porterhouse are soft. Rump and T-bone are somewhere in the middle, generally.
I've just jumped on carnivore because of watching your videos mate. Always been wanting to after hearing Joe Rogan talk about it but your videos pushed me to it. Thank you.
We are learning so much from Dr Anthony Chaffee, Dr Ken Berry got me started on the 90 day BBB & E. I am in my second year now craving beef and eggs. I made brisket broth gelatinous delicious collagen, separating the delicious tallow. I cooked it in the crockpot with a stick of butter and no water, added water to make broth after. I am enjoying learning how to cook meat and eggs in so many different ways love my cast iron skillet.
@@karenreaves3650I need to try this way! Brisket tallow is my fave! So you fully cooked the brisket whole with butter, and the. Just added water without ding anything to the meat? Details, pretty please??🙏🏽 ❤ or did you take the meat out and add water…?🤷🏽♀️
@@daphneweldnichols3846 Chop, throw in the pressure cooker with some water and salt for 2 hours, take out and eat! Real food is not 215 ingredients, it is always simple!
Any connective tissue that turns gelatinous from slow cooking is like the most delicious dessert for me. Jellied cartilage or bone marror, bring it on. Thank you for reminding us about Slow Cooking. You're the best!
I took a bunch of gristle and put it in a ball on top of a roast in my pressure cooker and the gristle turned into a delicious jelly. It was quite a lesson about connective tissue.
Thank you so much I'm type one since I was 42 this is the only thing that has helped me I was trying to be raw vegan for yrs. I now know what I should have known before
To avoid plastic, I cook beef submerged in bacon fat or tallow using the sous vide setting on my Instant Pot cooker, which is unpressured, but precisely temperature controlled. It makes great thin-sliced pink roast beef out of even the toughest cuts. After removing the beef, I heat the fat to a higher temperature, and then carefully pour it off. There is a residue left on the bottom of the pot that I use to make delicious scrambled eggs.
So cook some things this way and maybe eat some others rare. I imagine this is how our ancestors ate when they learned how to cook meat. Sometimes raw sometimes cooked sometimes in between.
You would think this kind of important information would fly around the earth like the wildest fire 🔥🪽.......but reality is that this will take decades for the majority to clock on 😮 still most look at me like I'm nuts when say I'm only eating meat for 7 months. I have had a doctor sit up and take notice though.
Ahh... thanks. Still REALLY love steaks (thick NYs) and if they were more affordable, FILETS with a lot of butter, as a treat. Ribeyes have become too expensive, too. Now smoking Tri-Tip low and slow and slice it properly across the grain...it tastes like all meat, prime rib!!! (for MUCH less per lb!) Thx for the tips! OFFICIAL TEAM CHAFFEE MEMBER - met you and Elle at Austin Meat Up dinner (husband is Ribeye Ranger *Jim* the one in the white cowboy hat & I was wearing a t-shirt that read: Make Eating Meat Great Again 😊)
I am one of the very few carnivores who slow cook or boil a lot more often than grill or roast. If I use the crock pot I fill it with lard or beef tallow.
Eating in the laundry😂. Thanks for the info. Yup that's why slow cookers were popular because it preserves nutrition. We also slow cooked meat in pots in the old days too. 😂
Yes! I grew up with slow cooked stews and casseroles in the 1960s and 70s. So delicious 😋 Got my first crockpot in the late 70s. Also used a pressure cooker all my life. 😊
I would love some recipes. What else do you add? Water, salt, pepper…? Sorry I’m just super ignorant about how to cook meat. I’ve been an inadvertent vegetarian/pescatarian my whole life and once I started eating red meat, I found a craving for it. So now I’m in a RU-vid rabbit hole for how to cook meat well. Thank you for the content! You make a lot of complex and/or esoteric information so easily available and a great case for meat-only diet. I would do it if it weren’t for my toddler who needs a more balanced diet.. I guess? 🤷♀️
I have a 4.5qt crockpot that I got for $20. I put brisket (fat side up) or bones (hollow side up) in a single layer, cover with boiling water. Turn on high, put lid on and then a towel over the top so it heats up faster. If broth, stir and debone meat (leaving everything in the pot) at about four hours. Add boiling water to keep it covered and boil a total of 8-12 (or longer!) hours. Strain liquid, give bones to dogs or squirrels, and put liquid in a bowl in the fridge like you're making jello. If brisket, check at six hours, pinch it and see if it falls apart. If so, pull it, let it cool a few minutes. Save the liquid for dipping. Cut across the grain (like you want to chop spaghetti) for best tenderness. That's the basics, you can season to taste (I season after slow-cooking for more versatility). The only caution about seasonings is check labels for fillers and sugars. I just use salt. I've also taken a family pack of chicken thighs and boiled it down for 8 hours before pushing the remainder thru a mesh. Best chicken jelly you ever had!
Hey anthony, i eat alot of beef jerky dried at 75 celsius, do you think the taurine gets preserved in there? I also do what you described in the video so would be a mix of slowly cooked meat and dried meat a good combination?
Steaks always raw or blue rare! Try blade steak, sKirt steak, flat iron steak also. Tuff meat also good for jaw bone. Don't go for prime soft meats all the time.
@@karenevans8622 LOL too each their own I've never kissed a bearded man who tasted like the food he just ate... Bearded men are quite well versed in beard hygiene
Would be curious how something like a medium rare cooked hamburger would compare with taurine and glutamine. Burgers are not typically slow-cooked. (If they are, is it the time that kills the taurine and glutamine? Or is it the temperature?
I recall him stating in a few of his videos that he usually just sears steak with the middle mostly raw, and he has also stated that raw is fine, too. From a good source. I recommend Northstar Bison (they have more than Bison), and White Oak Pastures. There is still always a risk, but if your healthy enough your stomach ph should be very low (similar to that of vultures), which creates potent acidity within the stomach. I’ve eaten raw plenty of times, and I have yet to get sick.
I’m looking forward to getting a brisket and slow cooking it, got to get a new instapot first with a stainless steel pot, my old slow cooker is trashed. 😢
Stop worrying about glycation from meat. any amount of carcinogenic from charred meat pales in comparison to a tablespoon of sugar. Caramelization and Mallard reaction trigger salivary glands, so seared meat literally instinctually tastes more delicious than raw meat, raw meat tasting better is a cope by people that just prefer it
So you saute it first in the pan instead of the multicooker and then throw it inside and slow cook or pressure cook it? The breaking down process and release of colagen etc doesnt it happen in pressure cooking too? Personally so far i do beef stews with pressure cooking, havent tried slow cooking cause it takes much longer
Typical talk of mainstream social media food "guru's" nowadays. Take one small fact, blow it up, and downplay everything else that does not suit your storyline. Not the way to educate people on diet
Are pressure cooked beef bones ok to eat whole? Or does all the nutrients go into the broth? They become easy to chew on and eat cause they crumble easily after pressure cooking.
So, thinking about the loss of glutamine with slow cooking... this method of cooking might be beneficial for those people with cancer, as per the treatment suggested by Dr Seyfried, as glutamine and 'sugar' can drive cancer?
I've been bouncing from 175 to 182 lbs. 4 years carnivorish. I ferment cabbage and pickles and drink coffee. I guess it's water... Bad left knee, will more collagen, gelatin help? Dr says arthritis but there's nothing wrong with my right knee. I think I've torn ligaments I don't know what to do but I want to be able to Sprint again.
Having eaten meat for 34 years (before giving it up for good), I never ever realized how creepy it sounds until now. You never realize how the next step is to full on cannibalism, because you never consider what you believe, even if you say it out loud. It's the damndest thing - and it has taken me 7 years of perfect health off meat to realize how crazy and false it was.
Sorry, Doc. I'm either Tiger or lion. Fresh to death. It tastes better cooked because the fat is rendered and tastes better. Since you're the man, though, I guess you're more accurate
Pretty sure it also makes histamine worse, so people with a histamine issue like me shouldn't rely on slow cooking all that often, if at all. I personally didn't care for the flavor of slow cooked meat anyway so I'm not complaining lol.
@@mctrustsnoone3781 Yeah I get very gassy, like burping constantly and gerd can act up. I also have ibs that flares up sometimes and slow cooked meat definitely can be a trigger for some bad flare ups. I can also experience body pains which is one of my usual symptoms, but I think the high histamine from the slow cooked meat makes it worse. I also find it to be too dry and not taste good, so even if it didn't affect me negatively, I probably still wouldn't want to eat it that way.
@@Dudemeister777 thank you for sharing that with me. I am not a fan either. I used to enjoy roasts, but I have found so much has changed since I started eating this way. I don’t think they are palatable either, and my body does not want to digest slow cooked meat. I also get very burpy, which is odd since I have had very little gas or indigestion now, otherwise.
@@mctrustsnoone3781 Np. It's interesting how slow cooked meat it supposed to be easier to digest and whatnot, yet it's the worst thing for some of us. The fact that you use to like it and now it bothers you is interesting. It's gotta suck though when a way of cooking meat that you enjoyed turns against you. I do believe carnivore is the proper way to go, but clearly not all the "best" ways work for everyone. Good example is most people say you don't need shellfish/seafood on carnivore and some outright say to avoid it, yet I'm currently eating a lot of shrimp because I've been craving it like crazy during one of my low points and it seems to be making me feel better. Funny thing is I typically hate shellfish/seafood yet now I'm craving it like crazy. I know a lot of people do well with tons of pork even though that can be shunned at times as well. I do love pork but it definitely can mess with me a bit. Lamb is also a lot of people's favorite meat, yet I had some recently and it's one of the worst things I ever tasted lol. It didn't negatively affect me as far as I can tell, it just tasted horrible to me. I think what works best for me right now is just a lot of ground meat, pork on occasion and currently shrimp. Ground meat has been my go to and what I've basically been living off of. Well enough of my rambling, good luck with all this.
when we butcher our sheep I like to eat the meat raw for the first week or so then when when I have tougher cuts and bones left I will slow cook them down
@@GypsyGirl317 "A diet high in purines can overwhelm the kidneys' ability to remove uric acid, potentially leading to gout in susceptible individuals. The carnivore diet, with its emphasis on meat consumption, may increase the risk of hyperuricemia, a precursor to gout." I tried it for a few weeks and sure enough, gout symptoms in big toe.
Slow coming in water/fluid also largely reduces AGEs. High heat, grilling, frying etc produces AGEs which are unfortunately not good for the humans body. Also unfortunately one of the meats I 💕💕BACON is one of the highest producers of AGEs😞
It’s reasonable to assume our bodies have adapted to AGEs because we’ve been cooking our meat for millions of years over an open fire. Slow cooking likely wasn’t invented for a very long time.
No way to get rid of it. It is the most common amino acid in the human body. Dr. Seyfried’s protocol for fighting cancer involves medications to briefly lower glutamine availability in the body, but it is vital to body functions and can’t be depleted for long.
He explicitly stated in the video that slow cooking meat gives you less glutamine, and taurine. His recommendation is to mix fast cooking with slow cooking to have a “balanced” diet.
