Sorry for the confusion about the ground beef. When I said the ground beef was 80% fat I was talking about the MACROS of the meat. 80% CALORIES come from fat and 20% CALORIES come from protein. Here is the math: So 3.5 ounces of this ground beef cooked contains 16.6 grams of protein and 24.7 grams of fat, and zero grams carbs of course. Each gram of protein is 4 calories (4*16.6=66.4). Each gram of fat is 9 calories (9*24.7=222.3 calories) . Total calories is 289 calories. So if you do the math on that, this burger patty is 66.4/289 = 23% protein and 222.3/289 = 77% fat. Hope that clears it up!
I really don’t bother with the macros,I don’t care if I go over the fat,I add butter to every bites of my rib eye steaks,according to Dr Berry we never have to track,just eat till we are full
Thank you for clarifying. I am going to save your explanation and calculations in addition to 80/20 ground beef means 80% lean meat contains 20% fat. Subscribing because you don't talk so much science I can't follow and concentrate!
New subscriber. Watching your channel gave me the courage to try carnivore. I started 2 weeks ago and I’ve lost 7.8 lbs. and I plan on continuing carnivore. Thank you so much for your wonderful videos ❤
Hey Anita What I learned from Sous vide is to cook at the temp you want your cook to be ( example 129 degrees for med rare steak) internal but to avoid cooking in enclosed cookers after ( like a grill with the top down /oven / air fryer) a fast and high temp sear is best to try and only cook the outside (avoid searing to long or slow).. It will continue to cook internal temp the longer you cook or if meat is enclosed. Just a fast sear after drying the outside of the meat. ( pat it dry for best sear) is best to avoid over cooking the perfect internal cook you were aiming for by sous vide it. You may have already learned this since the video was 7 months ago. Love your channel my very favorite is when you speed up or slow down for edits, I smile every time, and love watching you so much!
Hi Anita. Love all of your information without much fluff. You get to the point which is so refreshing and you are just so darn nice to listen to! keep up the great work!
Sous vide a Chuck Roast at 135 degrees for 24hrs, salt and sear!! Taste and texture of prime rib!! Thanks Dr. Baker for this recipe!! DELICIOUS & CHEAP 😋😋😋
Made your brown butter bites to help make getting my fat easier. I added cinnamon, ginger, nutmeg, and chocolate LMNT. They're so delicious both by themselves and on top of beef. Thank you! 🦋
I’m just finding your channel and starting carnivore. I love your videos. It cracks me up when it goes in fast speed and your talking is fast speed also. Gives me a chuckle which is very much needed these days. Thank you for putting all these recipes out here. I can’t wait to try a few!
Hi Anita, love your ideas and your recipes. You make it all look so easy and tasty. Thank you for explaining so well. Your weight loss is amazing. So happy for you, love your puppies!
Thank you. Awesome stuff. I love how as I’m trying to get info on Carnivore they pepper us with commercials for Lindor truffles and other indulgent treats we’re trying to separate from. The struggle will definitely be real.
lol, I feel that! But I have to say after 4 weeks of 80+ % fat, yesterday while I was in the grocery store I was completely unbothered by the onslaught of all the temptations they put out for us. Got excited to find my higher fat ground beef, got excited to pick up butter on sale. Oh the little pleasures!
Anita, I make my patties just like you did except I cook it in a skillet in bacon fat. Sometimes I'll wrap it in bacon too. Yummy! Thanks for all your wonderful carnivore ideas. Be well.
Excellent meal prep and such cute supervisors and tasters! I found some sliced pork belly at Costco today. There was some picana as well, but I held back on that as I don't want too much in my frig at one time and my freezer is full at this point. You have a great idea for making a list of what goes into a meal to meet the macros you have set. So simple and I understand the end of the year thingie. I was on the other end, I would be trying to get all our money obligated and running back and forth to the finance officer to get the purchase order numbers and the vendors to get delivery dates. Having a go to meal at that point is strategic as it was rush, rush, rush. Enjoy all that goodness.
Oh Anita, you have COMPLETELY relieved me of the queestion I had about our ground beef! -I always buy "regular" here in Alberta (and Nova Sctoia as I'm a Maritimer) & I had this nagging question for quite some time. *I always bought the Regular, assuming it was close to 80/20, but wasn't entirely certain. I just assumed it has the most fat, as compared to our 'medium' and especially as compared to 'lear' and our 'extra lean'...er...cardboard. haha! TY again and boy, you look so tiny! So excited for you!!!
❤ I made your brown butter bites. Turned out pretty good. I made a mistake though and didn’t stir right before I poured into my molds so the salt settled to the bottom. I’ll remember for next time :)
I made the brown butter bites and OMG it’s like a candy treat!!!! I put some sf syrup in a batch for my daughter and she said they taste just like worthers butter toffee candy!
LOVE LOVE LOVE the high fat food ideas! Thank You! You got me started on the Sous Vide and I love it! I no longer overcook my precious meat! I will never be without it. Also the Ninja is the best! Keep the great ideas coming! Thank You! !!!
Thank you Anita. I love to cook, but meat has always been hard to get rare. I think I'll get one of the wands. Now I always cook my brisket in the oven like you showed us. It's been perfect every time! Thank you again. Love your content!❤
Love your humbleness, great for you to go with 80/20 simplicities is always best and the easy way at the same time. Great cooking look delicious waiting the invitation for dinner 😂😂😂
Hi Anita, came to your channel from Keto Twins trying your noodle recipe. Can’t wait to see more of your recipes 😊 Your pups look like mine just waiting to try what you are cooking LOL
Anita, thank you so much for your meal prep videos. It is really helpful for me to plan and prepare carnivore meals ahead of time and I love the different methods you use to cook. I'm seriously thinking of buying a sous vide cooker, maybe I'll find a Black Friday deal. Thanks again.
Love your videos! Thank you for the butter board info - changed my world in food! You help me so much. Thank you SO much! You saying ‘what If I don’t want to share’ - It made me laugh! I feel that way. [I’m so paranoid about smoke flavoring & spices affecting their livers, especially my smallest, my animals get only naked meat now - the sardines are a huge it for my sickly baby.). ❤. Appreciate you, Anita! I’ve never made some of those types of meat…now I will try!
I'm sure someone has already told you but you can sous vide meat up to 1 inch thick as low as 131F degrees for 3 hours and you are good to go. That is exactly how I like mine. Love your channel.
Thank you so much! You always provide such interesting information. I learn a lot about how to cook a variety of things using various methods. I really appreciate all you do to provide easy to try meals even when you are busy with your other job. As a Canadian as well, I love seeing the products/foods you use. 🥰🤗
Excellent, useful information! It was like you read my mind when you were talking about the Redmond Salt because you answered my question about where, as a Canadian, you got it. Thank you for sharing!
Great ideas! We are looking to do some freezer meal prep for postpartum right now. Also, we get that same pack of beef ribs from save on foods as well ;)
Thank you so much for this list. I will be watching for Tuesday’s talk. This is such helpful info. It make Carb Manager make so much more sense. I was lost on chronometer! Absolutely LOST! Technology is not my strong suit. I can weed through most things but when complicated, forget it.
I recommend cooking beef in a oven pot. 4 hours in 125 - 135c. It will fall of the bone so to speak. The juices you can put in a jar so you can separate the collagen and the fat. Then you can make a soup with the collagen. If you want you can put veggies in the bottom of the pot you get a nicely flavoured fat. And a nice broth. I cant really eat pork I get pain in my body so I do beef brisket and such instead.
I would highly recommend using your sous vide for the pork belly and then the air fryer or skillet to crisp. The most amazing bite of food you will ever put in your mouth. 🤤
I really like your videos. They r well put together. I can tell u put some time into them. They r very informative and u have a soothing and cute personality.
Anita, could you have cooked several packages of meat in the sous vide at the same time? Thank you for sharing your knowledge. Appreciate your kindness 🙏
Been very disgusted over the last few days as I have gained more than 9 pounds since I started BBBE/Carnivore 3 1/2 weeks ago. After watching your video today, I believe I’m not eating enough fat. Could that be the problem? I’ve heard other people telling someone who hasn’t been losing weight that they need to eat more fat. I thought I was until I saw this video. I hope that solves the problem. I REALLY NEED to get this weight off my body! Thanks. Luv your videos!
Oh I'm so sorry to hear that. Were you doing Keto before you started BBBE? There's so many factors behind this and I don't know your age or background so it's hard to advise you. I linked a video in my video notes for Kelly Hogan interviewing Dr. Bright. They talked about what kind of women need more fat and less meat and I fit that profile for sure. So maybe watch that video and see if you are that woman as well!
A high fat meat I absolutely love, is turkey tails. I used to get raw turkey tails in big packages, but I haven't seen them in years. I recently found packages of 4 smoked turkey tails, and started buying those. They're cooked enough to be safe, but tough as old boots, so I add water, and cook them in the oven about 3 hours, until the meat almost falls off the bones. They still have a lot of fat at that point, maybe about 2/3 meat and 1/3 skin and fat. Really succulent. The water takes away part of the salt, (the smoked ones are just too salty for me) and helps keep the meat from drying out. I wish I could get the raw ones again, those are so good. I sprinkled with salt, pepper, and poultry seasoning. I don't add any seasoning to the smoked ones.
Here in USA, I think hamburger is 85% meat with 15% fat from beef. There are lots of different labels and percentages, so it can be quite confusing. The lean ground beef that I buy, usually from Australia because it is the only grass fed ground beef I can find, is 95% meat to 5% fat. Then I cook it in bacon fat, or something else like that.
Sorry for the confusion, I am talking about macros of the meat. So 3.5 ounces of this ground beef cooked contains 16.6 grams of protein and 24.7 grams of fat, and zero grams carbs of course. Each gram of protein is 4 calories (4*16.6=66.4). Each gram of fat is 9 calories (9*24.7=222.3 calories) . Total calories is 289 calories. So if you do the math on that, this burger patty is 66.4/289 = 23% protein and 222.3/289 = 77% fat. This is why we use trackers because who wants to do that each time!
Hi, I'm in upstate NY and I can find ground beef 73% standard conventional, 80% (what I get most frequently), odd times 81% & 83%, then again standard 85%, 90%, 93% sometimes, 96% at regular grocery stores. But the grass fed, Nature's Reserve (yes, from Australia) seems to have 85%/15% as the standard. It pays to make your own burgers from ground since the grocery store does not make pre-formed burgers from all their types of ground beef. I haven't asked a specialty butcher if I can have any lean/fat ratio I want yet - we'll see.
I discovered restaurants don't want to cook a rare or medium rare burger, as well. I've been eating raw hamburger for 6 decades. I love it that way, but I'm sure a lot of people find that gross. 😆 .....and thank you for your video. I enjoy them!
I guess they don't want to risk the liability. I'll take another stab at the sous vide this weekend, I'm determined to get a perfect medium rare burger!
I have a very VERY small kitchen and using all the gadgets to cook something would literally be a full time job of moving everything in my kitchen everytime I use a different gadget.
I buy it from Costco, they sell it in a bag of 3 big hunks of meat and call it Sirloin Cap or Culotte Steak. I'm in Canada and I've heard that many of the US costcos trim that fat off! I do have 2-3 YT videos where I've made it!
Maybe next time use a bigger stock pot for your sous vide? I make yogurt with mine. L Reuteri yogurt and I make it with half and half. SUPER fatty and helps me achieve my 80% fat goal. The yogurt and the butter bites are so helpful.
I made chicken soup (my granddaughter was ill) with 4 thighs, I left the bones in, the cartilage on the ends (collagen) was very glutinous, and tasty. I used my crockpot. I'm relearning after years of programming that raw meat is best, I'll start with not overcooking it😊 I think I wouldn't drain anything and use the juices to make a sauce to be sure to get as much nutrition as possible each meal, thicken with pork rind powder maybe, or just evaporation?
I have all three Redmond smoked salt flavors. They are all wonderful. I have one of the sous vide Instant Pots and I have used the setting a few times. I haven't tried burgers. I have to because I like them rare or medium rare, you are right most restaurants will not do it for you. So aggravating.
Anita, I think your temperature was too high for your burgers That is why they were not medium rare. I do my steaks at 129F. Always turn out perfectly. Try lowering the temperature for your burgers. Just my thoughts. Also, try using a zip lock baggie instead of the heavier silicon bags.
Oh definitely! I do my steaks at 129 as well, they are the best! I did try it again at 131 and I they were med rare but I didn't like the color inside. They tasted med rare but didn't look med rare. I'm going to stick to frying them in a cast iron pan!
Dr Ken Berry and Dr Anthony Chaffee just made a video today on questions and answers about carnivore diet,very educational video,if I understood right your stools tell you if you have enough fat,if your stools are hard then you need to up your fat,if you have very loose stools then you eat less fat.I personally don’t track anything,I eat as much fat and protein as I want,that is the #1 reason why I decided to go carnivore.I do really strict carnivore,no coffee,no sweeteners,no dairy.I know that the high fat dairy is allowed but I choose not to consume it.I usually eat one or two meals a day
Awesome, I will watch that video! I'm with you on the no tracking preference but I am also still a science major at heart and want to track for a month to see the data! I've already learned a couple interesting things!
Hi I just wanted to say since I found your channel I've been binge-watching videos to learn how to make things. I feel like I am at a bit of a loss of what to eat.... Cuz I've already gotten burnt out of eating ground hamburger.... Since I started this whole carnivore diet haven't really lost that much weight... I don't know if it's cuz I'm not working out but I see people in the comments saying that just switching to carnivore and losing like a ton of weight right away and they're not really working out.
Those people are usually younger and don't have the same history of obesity and metabolic health that I have. For some of us, eating all the meat we want doesn't actually work for weight loss. I get flack for saying it but it was true for me.
Yes, that can happen to people, it's part of the adaptation process. I was already pretty high fat, but my protein was also too high. I didn't have the symptoms you describe when I went 80/20 but I did have them when I first started carnivore a couple years ago.
This so fortuitous as I’m trying to do the 80/20. Seems like you read my mind 😊 Thank you for the % fat on your fav meats. Are you suppose to eat approximately 4 oz of given meat to reach the 80% fat & 20% protein? This as always is so helpful! Love your fur babies (assistants)!
What I'm experimenting with this week is eating 3-4 smaller meals with 3-4 oz meat and then the fat part is easier to do! I'll show pictures of this in Tuesday Talk!
Hi Anita l, thank you so much for your recipes!! I am looking forward to giving each one a shot Can I cook pork belly bites without an air fryer? And if I can, how? Lol I have googled but it all comes up with air fryer instructions.. I don’t own one :/ Thank you for any recommendations you may have!! Merry Christmas and all the best to you in 2023🎉
I would either cut them up into small junks and fry them in a cast iron pan, OR you could roast them in the oven. I don't have any exact time or temps for you but I would go with maybe 375 -400 until they look a little crispy!
I love your channel!! Is ground beef in Canada different than US? In the US, 80/20 beef means 80% protein and 20% fat or 75/15 which means 75% protein and only 15% fat. So here, the macros are exactly opposite of keto where we want 80% fat instead!
Sorry for the confusion about the ground beef. When I said the ground beef was 80% fat I was talking about the MACROS of the meat. So 3.5 ounces of this ground beef cooked contains 16.6 grams of protein and 24.7 grams of fat, and zero grams carbs of course. Each gram of protein is 4 calories (4*16.6=66.4). Each gram of fat is 9 calories (9*24.7=222.3 calories) . Total calories is 289 calories. So if you do the math on that, this burger patty is 66.4/289 = 23% protein and 222.3/289 = 77% fat. Hope that clears it up!
Yes, I do! Here is one where I talk about what is and where I get it and I use the cast iron pan in the oven: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gHnNXbb6_So.html And in this video I make it in the air fryer: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ABHfuZeU4o8.html And here is how I air fry it!:
I sneek in more fat in every day by putting butter and MCT oil in my coffee's. Cronometer keeps a running tab of my fats, proteins and carbs not to mention all my minerals and vitamins. If I'm low on fats at the end of the day I can eat a browned butter bite or two (thanks to you) to boost it up.
