I think I’m finally coming to the end of what ever bug/flu/covid I had I didn’t go to a dr but what ever it was it sure wasn’t pleasant sent me to my bed for a few days now the lingering bit I can feel in my chest /lungs… but I was able to get up to take dogs for a walk couple nights ago and will take them out some time today.
Food has been two meals but at weird hours I haven’t been eating til like 10 at night then like 5am
Last night was steak and butter then bacon egg and sausage
@Azi, glad you are on the mend! nothing like feeling crappy when usually we feel so great in our zc day 
-----------I got nailed by brisket. Hubby brought home a big ol’ honking fat loaded BBQ brisket. The rub killed me but luckily since I know I am ‘not doing good on rubs’ anymore from the spice combo that they put on this meat—I only attacked a smaller amt of delish juicy fatty meat. Then wanted to wait and see and yup, I had gut burning pretty darn fast. 
Ended up being 2 tums to put out the fire. bleck. Now I got about 1/2 of that bad boy in the fridge, will feed to family. I can’t do it. Time to just buy brisket and cook myself in my home. I so wish I could continue to buy this great convenience, delish ‘tasting’ but gut destroying bbq but sadly it has hit home I can’t do it. But every now and then I keep trying HA definition of insanity but darn ya know.
so tonight is big ol’ steak. got burger meat and few leftover wings I need to finish but those darn wings aren’t calling to me anymore but will eat them, don’t waste is my motto. and that will be more than enough food on hand for me easily.
zc on strong all…our All Animal April is coming at us fast now
Arhhh bless so glad to hear about the improvement in your sleep. Maybe I should look into ashwaganda … never heard of it but I shall Google it. I think I have had perhaps 1 night of waking up only twice in the last 10 plus years!!! What I would give!!!
Day off/ rest of week off yay!
Didn’t take any sleep tablets last night… dont want yo take them if I don’t need to get up at silly o’clock. A bit of a wakeful night even though I felt wiped out, could be my mind working overtime with having been discussing the retirement process and the way to go if I don’t get it. Hey ho it is what it is. I will check out @Ketodaisy ashwaganda and have a think about that. When I woke up this morning I decided to cancel CrossFit, it was all heavy weights and i didn’t feel up to it. I was a bit stuffy which actually cleared quite quickly but felt a biy 9f lethargy from yesterday at work. Oh the difference it makes when all the staff are in and the noise level and distractions increase !!! My head feels like a balloon is being inflated inside my head and the pressure just gets too much.
Got up and did my stair runs… no matter how I feel when I wake up I just have to get on and do them to start my day. I can’t bear to get to the end of the day and feel I haven’t exercised at all. It really eases the soreness I feel in my neck from sitting at the computer.
Soon as I had done the stair runs I decided to get along to The Company Shop and stock my freezer. Cant always guarantee there will be meats I want at the right price but whoah today was a good day!
£33 bought me
3kg of lamb chops
1kg chicken thighs (unfortunately they only had skinless boneless but they will do when I haven’t anything else)
4 good sized rump steaks
4 pork chops
3 small Angus sirloin steaks
4 small packets sliced cooked smoked chicken (great for taking to work to re heat with butter) 1 is sufficient to see me through the day
150g smoked ham
A whole cooked chicken
2 pkts M&S Christmas filter coffee. 50p each! Nice coffee too.it was £1.50 a week or so ago.
It was just as well I had taken just one bag in with me as that was full to brim and I had to carry some item in my hand else I would have gone round again when I found out what I was paying for it all!!! I thought it would fill my freezer but there is some space left so I might have to make another trip lol.
Had some of the lamb chops for lunch and there are a few in the fridge for tomorrow, the rest got portion bagged and put in freezer. They were tasty. I have a ribeye defrosted for later. Got it out last night as I wasn’t sure I would go shopping today. I only have one left in the freezer from that big batch I sliced a while ago. Anyway i have plenty to eat in the fridge. That makes me feel good.
portion bagged for the freezer this one was a bit thicker and needed just a tad bit longer in the frying pan.Good for you! I think we all know that feeling…
I don’t have that now.
I am not back, planned to but started to eat hours earlier than my meat got ready, yeah, I should avoid that… And I don’t like to use my emergency food when I have plenty of half-done meat and I am not so motivated…
My life pretty much chaotic now but as I can’t stay for long from very low-carb, I am not very far and eat zillion eggs because what else? Eggs are awesome and still cheap anyway. But now I have plenty of turkey at least. No idea when a shopping will happen, we will have RAIN, FINALLY! This country had months of draught in many areas and it’s spring, the plants need it!
But I hopefully had my fill of experimenting with non-carni food (usually keto though, it’s me… even Alvaro’s carby items made by me are subject to get lower-carb with time. my own food is subject to become more eggy and animal-y, that’s the trend now. I will resume my experiments with carnivore biscuits. not easy. I have egg powder now, though). After 11 years I managed to come up with a crunchy keto biscuit… It was needed as I STILL have my times when I WANT that.
But I didn’t want to write much. My plants are pretty but I don’t find my photos right now so you get my food.
I ate the bacon+pork shoulder roast (bad combo I know. I think I had enough of pork shoulder anyway but I ate the slab without problems. only the last bites were a bit dry and the bacon didn’t help) yesterday and I still have 3.5 turkey wing part though I plan to put one into the freezer (I really need ready to eat food there. I have it sometimes but not now, that messed up my yesterday I have soft sausage I can cook in 30 seconds but I forgot about that. my freezer is usually a mystery but I immediately updated the note on the fridge about it) and give another to Alvaro. But he has all his vegetarian food for 1-2 more days. He had plenty vegetarian days so I imagine he can handle some meat in the next weeks.
I really plan a carnivore April and in general make better actions already (my plans are wonderful, I am smart enough, I just don’t realize them). Well, we will see. I am optimistic but my track record isn’t good. But some good planning (and shopping) may help just enough.
It’s so hot now that we just stopped heating. And I suffered a bit while walking and couldn’t run. So unusual! It was 23C! Pretty great in the autumn but I am used to 18-20 and this was a bit unpleasant. I should go for a walk in the morning… Or wait 2 days. We will have 6C as maximum, forecast says.
But we missed the thick snow in March this year… 
Of course I messed up my OMAD too (I fancy eating lunch even though I am not hungry yet. it’s right after my cooking time now… and it’s not like I can’t eat already, it’s just not a real hunger yet) and drink coffee galore… I have no idea about my food intake but it seems normal, not 2-3 big meals, no, 2-3 smallish ones. Yesterday, when I messed my plans, I ate 4 eggs and some dry sausage for lunch. IDK why I do these things, of course I was hungry in 1 hour (more like 30min, actually) and had no meat to eat yet. The turkey wasn’t ready even after 1.5 hour (maybe it’s normal, I don’t remember) but the bacon covered pork was (the pork was ready to begin with but the bacon needed this time) so I ate a bite and then I just pan fried some almost-ready turkey. That was good. I really missed meat at that time but no wonder as I only had eggs and not much else. A little cheese and sausage can only do that much.
Bacon is freezable, right? I think so. It’s in the freezer now as I don’t want to do anything with it but using it to cover some pork thigh like the first time I did bacon covered pork. It was perfect. Some fried bacon is pretty much meh, I don’t want that. And I don’t buy streaks to cut it up into my scrambled eggs, we have cheaper bacon cubes (super tiny ones) for that.
Though a frilly bacon is fun… well that’s why I put half a rasher into the oven next to the turkey… I can’t use bacon in quantities, covering meat is the only way for it.
Oh! I didn’t tell you we went to collect wild garlic! It’s a tradition, we were so happy we found a nice location nearby a few years ago.
It’s mostly fun, hiking and cycling, later photos too as they have very pretty flowers. They just started to come out So we collected only a little - and Alvaro still didn’t touch them and it was 3 days ago… I had a few leaves just because it’s fun. It’s a bit onion-like to me (and not so much garlic but yes, it resembles that too but not sooo much) so despite being green leaves, I can handle a few just fine and it made a nice photo with sunny side ups, the colors are good together.
By the way green leaves, my sorrels came out too (we eat them even less than the wild garlic and Alvaro not at all. it’s sour so I find it fun), they are still tiny but cute. And the pansies went wild and have more and more flowers. Well they got great soil and water every day, sunlight too, what not to like?
I have daffodils everywhere, it’s my most numerous “noble” flowering plant (so not the dandelion and the daisy just growing everywhere), we have even more than violets! And we have many violets, I didn’t see the white ones yet though…
Never saw it before, it looks stunning!
Yeah, it looks so. Maybe 10 would be enough for me (for OMAD lunches, I mean, even I have smaller ones sometimes especially on very low-carb, I just get hungry again very soon). Even just 8, I don’t know this dish very well. It is totally exotic to me as I never had it (But then I read back and I saw you had it for a while…? Well it seems very good food to me.)
It’s RUNNY yolk!!! Awwww how you do it, I need to make all my boiled eggs hard or else I can’t peel it. Hard-boiled eggs may or may not be cooperative and I tried all the tips (very hard-boiled ones in cold water usually works but when they don’t, it’s annoying a bit. not too much, I can use a spoon and I can eat ugly eggs).
I am especially interested in prices now, we talked about it with @KetoKoala… When she managed to buy 250g pork for $8/kg… And decided to live on eggs as she can’t afford meat or something but she said $11/kg is the normal lowest price…? And they have super expensive eggs, we couldn’t live on them here and it’s a third price (okay, one shouldn’t live on eggs and it’s not 100% anyway but still). I understand it’s a poor country with different prices…
And the prices just got WAY lower in almost any other currencies as a war in our neighbourhood made our currency worth drastically less. We usually don’t need any big reason for it, it always loses value, whatever happens. So… Prices will shoot up soon, probably. Food maybe a bit less so as we always were an agricultural country and produced much of our food…? But surely everything is affected just important stuff much more. I think.
It’s $5.6/kg here, pork belly is one of the cheapest meat (if we don’t count fowls) despite its popularity. It’s not really worth it to me as it’s too fatty and fat is even cheaper (like half price).
But we have slabs only. And smaller salaries and stuff.
@Ketodaisy thanks for the info. I googled it and not sure that its wise for me to take as i am on blood thinners for life. I would maybe need to consult my lovely pharmacist at my medical centre to see whether there will be any problems trying it.
I took a nice walk Into my nearest local town ( I am sandwiched between 2, one is about 2 miles and one about 1 mile) I went to the butchers and picked up some butchers bacon and some plain pork ribs that I can spice up myself. Also picked up some duck eggs from the butcher. Then went across the road to Asda and got a whole duck reduced from £7 down to £3, some reduced priced turkey meatballs and some more bacon and a nice large reduced price rump steak. Also got 2 x 1kg bags of chicken wings and have portion bagged them and covered them in spice to get them oven ready and stuck them in the freezer. They worked out so much cheaper than buying the buffalo wings in Lidl. They are £2.99 or £3.99 for about a 250g pack whereas the plain chicken wings were £2.25 a kilo! Haven’t I done well today? funny how some days are so good for the reduced stuff and other days there’s nothing or its all been taken. I struck lucky today.
Walked back home, trolley in tow and cooked the ribeye which was very nice and also put some bacon in oven to get it all crispy. Used up the last 2 rashers of the cheap stuff and 3 rashers of the butchers just to see if I could taste any difference. Disappointingly the butchers bacon was a bit too thickly sliced for my liking but it did actually taste better than the cheapo stuff which was far too salty in comparison. Didn’t stop me eating it though. Because the butchers bacon was too thick it didn’t crisp as well so was a bit chewy. I will flash fry the rest and have it how I always preferred it. I will probably crisp bake the Asda bacon as it definitely looks like it is sliced thinner.
Planning on doing some scrambly duck eggs later yum I love duck eggs.
I have read back. Sorry. I try not to come on my non-carni days. I plan to do one tomorrow though, I have meat now, not my usual pork but it should work if I do OMAD.
After some experimenting with psmf breads (not always carnivore), I am back to my normal sponge cakes except I use more whites. They aren’t super firm but they are the best. Very good with a slice of dry sausage and optionally butter or cheese as well…
I have 12 sponge cake muffins in the freezer at the moment and I have 6 to eat in the next day. Very useful.
When I use my stand mixer, I don’t want to make only a few And they say eggs will double their price soon… Easter is coming too… And it’s very handy to have stuff in the freezer where I have some space… So I will store a lot of eggy things there
Actually, egg white sponge cakes are firm, mixing in the yolks, however gently changes it (it’s still nice and fluff but it deflates). I just don’t know how to eat those non-sweet (not like I tried it many times sweet but that’s a nice fluff. I wonder if I can figure out some tasty savory type, I like the texture very much…).
I probably could talk about this topic forever.
But they are but small frikadellers (if I translate our word to it as closest thing)! One is so little food! I should make some and figure out how much I need. This is a nice plan. Such a perfect food, meat and egg and fun/novelty!
Oh. I just eat, like, everything Except a few chewy pieces, the cats eat it. The fat is fun for me This is after a little heart though, I am not sure if I would get bored of that but probably not as I never eat much organ at once and I don’t eat heart often anyway. I like and need organ for variety but a little here and there is enough 
I never throw out anything meat type food in general as everything is edible - except the biggest bones but I often make soup of those first And the cats gnaw on it a bit. When I had tallow, that was problematic but the cats and the chickadees ate that too.
I can eat 100% of pork heart but I need to ground some parts. I didn’t try it with beef as it was fun just fried and the cats need something too
Mmm, it was good. I had enough beef liver for a while but the heart, I would gladly eat some again! And it wasn’t so long ago I ate it…
I already reacted to your soft-boiled wonders but teach me master!!! And I will be grateful forever!
But how come the egg won’t get hard during the next phase I wonder…
Big inflation is the norm here since forever but I brace myself for what comes in the near future, it probably won’t be pretty at all.
I can’t go back to even some keto/low-carb mix either, it’s just too carby. I wondered a tiny bit what can I do, not much but I wrote about it before I disappeared for some days… Chicken. Maybe. I dislike it so I probably can’t buy it, no matter the price. I just can’t bring myself to it though I probably could make it edible in small amounts but I so don’t wanna work on some meh food. Pork is as cheap as years before (HOW? IDK. beef went up a tiny bit, chicken thigh sales are nothing like in the past, we don’t even bat an eye if we saw vegs 30% more expensive than in the previous shopping trip but my pork is just where it was cool but I don’t think it will stay like this forever)… And eggs are okay still.
I calculated and Alvaro’s carby food is cheaper than his low-carb dishes (made by me) but he likes it, he is thriving on it and he gets satiated by it very well. If I eat carbs, it just results in eating more fat and the same amount of protein so it doesn’t help. And I feel worse.
If I want to spend as little as possible on food (while not wanting to off myself in my misery… not because food is bad, I am good an enjoying my food but I can’t handle feeling even more poor. though I suspect I wouldn’t be a happy camper on gluten and legumes. that’s the ultimate cheapest diet I can imagine, obviously with eggs and meat just less and different. even chicken could be tempting at some point but I actually like chicken liver and it’s one of the cheapest meats), I must eat meat and eggs. Yay
And do OMAD. I will try it tomorrow again. I like eating way too much but it’s not hedonistic to eat too much.
There are options, that’s good.
Interesting! It was my body’s signal for everything. It wasn’t fun having headache basically every day as a kid… But it usually happened on the way home when I was tired and hungry and got solved in no time at home. But I have headache for everything. Too much sleep, too much stimuli, too much neon light, too little air (I think that’s rare, I go out a lot as I feel the need).
BUT if I eat unwell, I never get headaches. Or if I drink, no matter the amount Never had a hangover or it was just nausea. But that took some insane drinking, I was inexperienced first…
I get soft not unpleasant nudges now and if I keep eating carbs (and peanuts) in too big amounts for days (my body isn’t a princess especially when it is and I get a tiny sugar poisoning from 20g grapes… but I learned), slight bellyache and nausea. I stop there but I rarely reach that so it’s good. I am very pleased with it but it’s true that I am not as motivated not to stray as I would with headache and other unpleasantness. Oh well, I like it better this way. I am changing, hopefully in the right direction.
@Shinita yes bacon is definitely freezable! @Karen18 for sure find out if it would not work for your body!
Lion day. meal one and three was a roast, raw. Meal two was 2 beef ribs, some raw beef liver and bone broth jello.
@Ketodaisy That’s a BIG roast! I do love raw beef. When I played at the Russian restaurant, one of the waiters would make me a tartare, so wonderful! But… that’s a BIG roast, lol
And also the liver. Has to be good for ya! I did try one of Mimsy’s dehydrated liver treats last week. I just lay the sliced beef liver on the dehydrator tray and keep the temp low for a raw dried result and of course she’s crazy about them. But, I wondered if she might have some competition if I started liking them too, lol
@Shinita I know, it seems improbable that the Scotch eggs could turn out so well! Nice runny yolks and cooked sausage, it’s really a delicacy to me. To peel soft boiled eggs, you plunge the hot eggs into an ice bath to stop the cooking, then whack each egg all over lightly with the back of a spoon until the entire egg shell is covered with tiny cracks. Then, starting at the top of the egg, peel in a spiral around the egg till you get to the bottom end. It may also help to cook them to a medium doneness so the white won’t dissolve.
To wrap the eggs, cut a pound of ground pork sausage into 8 pieces. Make a pancake about the size of your palm, place the egg on it, cover with another pancake of sausage, seal the edges. Then roll in pork rind dust (I use a blender to grind the pork rinds). The first time I made them I forgot the pork rinds, and they were still good.
I use the air fryer at 375 degrees F for 15 minutes but you could also bake them in an oven, turning once, for 25 minutes at 400 F.
Let me know how they come out!
This morning, I had one of the Scotch eggs (easy breakfast!) microwaved for a minute. I taught early and baked another meat loaf with 2 lbs hamburger and 3 eggs, while teaching. Left it in the oven for a few hours after turning it off, then later packaged it up for travel.
For lunch we were having a “light” lunch so mine was maybe 2 eggs, probably less, scrambled, gave him the rest along with a pkg of bacon I bought and then realized was peppered…he had all the trimmings and complained the meal was too large but mine was perfect.
But a couple hours later I was hungry, got that meatloaf out and ate a couple nice slices.
So travel will be easy! I don’t know what I was so worried about. No way I’ll eat everything I’m taking along, so I’ll be set for a couple days after we get back to VA!
But… Isn’t it a roast because it’s roasted…? I am confused.
Even if I forget I fry/roast the hell out of nearly everything and don’t touch raw meat (except pickled or in Japanese restaurants though I would try a steak tartare at a good place if I could… it seems beef is different. I never would touch raw pork. but it’s raw meat, it’s not super safe ever…)… Eating a big slab of meat raw… I doubt I would enjoy it!
Eating 10 eggs raw, on the other hand sounds perfectly normal to me (I just would add more yolks to overpower the avidin). I never do that, it’s usually just raw yolks or a few raw whites, not more but it sounds nice (whites must be whipped though).
But if I lived at a place where I couldn’t avoid raw meat, I would get over it, I am sure.
@JJFiddle: I will try. I used the cold bath and crack method before, it didn’t work but I never have ice (I had that time but possibly not enough) and anyway, even with the same method some eggs are more cooperative than others…
I need to translate it to normal meat but I can do it. I made sausage before, after all.
How fatty is your sausage? I don’t plan to add extra fat, I never need the usual fattiness of sausage. I just want the spice and other things, fat is needed but not the insane amounts they use here.
Now I wonder how fatty sausages in other countries are… Of course we have dry and soft and various ones… But all are pretty fatty I think, maybe not the most watery ones I don’t really use…
Is there a thing as lean scotch egg? As I have a lean cut now and if I don’t add fat (but it would be hard not to add yolks, egg just need to be in everything it doesn’t matter it’s inside too), it will be pretty lean… Oh, it must be nice still. I shouldn’t overthink it just doing it. But what if I mix a little bacon into it…?
I am a bit wary about my hand skills, I wasn’t so good at making dumplings either…
I don’t have pork rinds, they are very expensive and not tempting, I never could bring myself to try a lil package Yep, I thought it works without, great!
Thanks for the help, I will try it very, very soon.
And sure, I will bring photos and detailed review! I am certain Alvaro will enjoy them too, it’s always nice not to cook for him separately especially when I am pretty much determined in a carnivore month. Or almost. I will be happy with 28 days at this point…
I decided to wrap up my experiments or rather postponing them and use leftover stuff for something else… So I start carnivore tomorrow. We have that protein rich low-carb dish Alvaro probably can’t finish and it’s very helpful for me now that I don’t have pork. But I get it out of the freezer today. I need good planning as hungry me in an emergency isn’t very disciplined or even resourceful. I just forget about some options. Determination helps a lot but it’s not enough, I always need to have enough food to eat before I take the first type. IDK why I can’t remember this all the time. Alvaro does it so perfectly. Even when starving, he refuses to taste anything unless he has a full meal in front of him (or there is a very serious promise for the near future. poor thing sometimes needs to wait 5 minutes for the dessert and that’s not nice when hungry. his desserts aren’t just fun and joy, they are very needed to satiate hunger. I am the same in needing a lot of food at once or else things get way worse but I need a bigger amount, usually. And more variety so the safe amount of food, including emergency food in cans or in the freezer is way bigger for me).
So I make lists and everything. And put roasts into the freezer when I can. I need to buy meat for it first, my tiny slab will be gobbled up in days on carnivore, even Alvaro will help.
Oh my you folks with your bird portions It’s very interesting to try to imagine it working for someone, I never knew such people or I didn’t notice (Mom surely ate less than me but it still was kind of normal from my viewpoint. and I have no idea what, when and how much my aunt eats as I never see her eating when I am at her place for days. there are 3 meals only for us - though I refuse breakfast every time, telling her I never eat breakfast but she never learns. Mealtimes are social family things here so IDK why she is so special, maybe she dislike eating with others? But she did when I was a kid and we were there in bigger numbers… and I got yelled at due to eating only 2 portions from every fatty, carby course… This is the bane of many Hungarian kids I suppose, you may be a huge overeater and it’s still not enough for your grandmas/aunts. If you grow up, there comes something similar with booze… We aren’t one of the top alcoholic(?) country for no reason, people do it all the time and I have heard saying no is extremely tricky. Of course I am great at saying no, the more shocked others are, the better I need my fun, I am a hedonist. Not like I often refused booze but I never knew many people and my aunt never was into it. or Mom. or Grandma. Mine was a fine family without alcoholics). I decided to start every (first) meal with scrambled eggs from 6 eggs (normal, about 52g each, they are 63g with shell) for a while (to keep things not so very complicated and annoying), followed by some meat and other egg dishes, keeping much other, interesting food at hand… Satiating my hunger isn’t always a trivial job, to put it lightly. I can’t just eat a lot from the same dish, I get bored.
Sorry I wrote too much again. WHY I have this many thoughts after all these years I don’t know.
“But… Isn’t it a roast because it’s roasted”
The cut of meat is called a roast
wonderful meat pics on the thread!!
@Ketodaisy
my steak is practically raw when I flash fry them, I haven’t gone all in just cutting one up raw but I have eaten parts raw for sure and I have to say I gravitate toward that more now. Took me a while to want more raw on this lifestyle but I think in the end many of us carnivores start to want more rare and more rare til that day we just eat it raw and enjoy it Cool!
------------------------simple day. Got a NY Strip steak along with a thick cut pork chop to eat up later. I defrosted a lb. of bacon, might jump on that also.
again, just keeping food extremely simple and easy here which suits me the best. Hit a nice sale on some frozen jumbo shrimp. Time to eat some of those again, always loved a surf and turf.
Rock on March ZC
Bit of a work day. Standard feeding timing of breakfast after noon. No bacon available. But I had smoked Atlantic salmon. Eggs have been found. 3 pasture raised chicken eggs, the autumn yolks are richer in colour. I cooked the eggs in tallow from last night’s 750g Cattleman’s steak that was baked with some butter. I had some full fat unsweetened Greek yoghurt last night, 2 tablespoons. I usually add a tablespoon of yoghurt to my Labrador’s ground beef and egg dinner, so I snaffled some for myself. It tasted nice.
I agree with @Ketodaisy and @Fangs that the less cooked beef is the better it tastes in my experience. But I think I favour cooked beef fat. I am for hot plate heat sealing the exposed meat surfaces to remove excess bacteria. At veterinary school in microbiology class we swabbed and plated out samples from steaks. There were more bacterial colonies from the exposed to air surfaces. With swabs taken by sterile scalpel cut from inside a steak being pretty much sterile. We eat and ingest a lot of bacteria, fungus, and viruses daily. See yoghurt feed above. So, even if raw meat has some surface bacteria, it might not be pathogenic. Probably not a good idea to eat raw meat if pregnant or immune compromised, though. If healthy, it is probably a probiotic. That said, I like eating raw ground beef, and that is a much higher risk for food poisoning than steak cuts or roast.
I really like this speaker’s voice.
She has some carnivore discussions on her podcast. Like this:
I have problems with not fully healthy meat, worm eggs and harmful bacteria that doesn’t survive cooking but too tough for my immune system to handle it. And who knows what happened to the meat until it reached me, too… The latter is less problematic for the farm beef, they butcher it, put it into bags and we pick it up soon enough… I expect a more than average care from those people anyway…
As time passes more problems emerge but I expect remotely proper cooling and handling… But who knows, it’s still safer the cook the hell out of it :D. I like stews and roasts…
I pretty much trust my immune system, I am just aware it has limits and better to be safe than sorry especially when I feel about zero desire to eat raw meat while I love it well-cooked…
Maybe eventually I learn more about this, I merely wonder sometimes but never dive deep enough as I won’t eat raw meat anyway. I am a bad one. I should shut up about that if I don’t know enough.
