Carnivores March into March :)

[Ketodaisy]

I got a corned beef brisket on manager special yesterday at Sams club. I’d never tried one before and it was a decent enough price, so I went with it. I put it in the ninja foodi grill on roast on low for about 2 hours. It gave a beautiful crust and great flavor. As someone who cut salt out 15 months ago (after using it for over a year on carnivore), this was way incredibly too salty for me. My veins dried up as I ate it . But the flavor was delicious. I ate almost the entire thing over 2 meals. I have one slice left for tomorrow and a couple bites of another slice. Pre cook weight was almost 3.5 lbs. yes, I am a big eater…

[coopdawg]

Be careful on over consumption of liver.

Honestly, it’s ultra nutritious, and apparently eating a 3.5 oz or 100g portion a week should be your limit.
I was eating a kilo a week for a while there.
I’m scaling back now. Apparently it’s full of Vitamin A which is toxic in large or chronic cumulative doses.

I friggin adore lambs’ liver too. I’m bloody raging, lol.

[coopdawg]

This is inspirational.
I’ve made contact with an old school friend who is a butcher.
He says he can sort me with some quality organ meats…but I may be surprised at how muck cutting has to be done to trim a huge Ulster beef cattle’s heart. Hmm. Might need a professional knife for that job, especially after seeing the size of one being carved on this forum.
Looking forward to the kidneys in certain recipes.
I’ll post photos next week or so.

[coopdawg]

and egg milk in my skull goblet

Jeebus! You drink from a vessel not crafted by men…

[Shinita]

100g portion a week should be your limit

I knew about its nutrient density but 100g is, like, nothing? I mean, eating it. A few bites. I typically cook at least 0.5kg liver at once (or 1 kg but I don’t eat it alone or freeze half of it), that’s nice for a few days.
I don’t eat liver every week anymore though and it’s usually chicken liver. The beef liver and heart was 1.5-1.5 kg I think, they lasted for 3 weeks at most as it’s not much meat… All the liver was eaten by me, I like beef liver. 500g per week is my natural liver consumption BUT eventually I stopped eating it every week.

Some animal has some obscene amounts of something in their liver, I have read it about polar bear…?

Maybe I should read up about proper amounts again. I did that once and I saw my intake should be fine…? But my memory has problems with data sometimes and it was long ago.

a huge Ulster beef cattle’s heart

I am very much unsure about the size of any cattle’s heart. I don’t know why it’s so hard to find, I am usually okay with google but I just couldn’t find it. The 1.5 kg piece showed that the whole one couldn’t be super big but how big…? No idea.
But beef heart is good. I want it again!

[coopdawg]

That’s what the ‘people in the know’ recommend (regarding liver, I mean. Just on internet med sites’ research).

For me, it also seems very low.

But let us consider this:

If we are metabolically evolved to be mainly carnivores (and we are), and I believe it is common knowledge that, even still amongst certain peoples of the world, organ meats especially liver were the prized gift of the successful hunt.

But that one hunted game prize…perhaps a deer for instance.
How many of the tribe would share in the ultra nutrients of that liver from that wonderful beast?

If it was a good tribe, no doubt it would be shared reasonably.

We have lost our track. Given these inflationary hard times, now is the time for sensible food policy to be implemented.
The UK/Ireland isn’t a bread basket, but we have probably the best grass fed grazing sheep, cattle and hogs in the world.

That’s one for the farmers to discuss.
I’m a lowly engineer.

[coopdawg]

I’ll post photos of the heart!

I’m not looking forward tbh.

Strange that I’m OK with liver and kidney, but not so much heart.

I think it is just a question of me getting over the ‘fibrous’ or texture issue.

We’ll see.

[Karen18]

2nd meal of the day was finishing off the bitchers pork rib, ate it cold and it was okay. Then finished off the butchers bacon. I fried it instead of baking to see if that made it taste better. I still didn’t really like it much, it was too thick and in my opinion made it more like a thin gammon steak instead of bacon. Think that concludes my experiment of expensive bacon vs cheapo. I will stick to cheapo in future. It was also too salty.

[coopdawg]

Northern Ireland’s/UK’s answer to ‘unhealthy bacon.’

(it’s about 1/3rd more expensive btw.)

Nitrite free bacon launches in major British breakthrough for food safety - Finnebrogue Artisan

It’s good, I buy and eat it a lot…but it is more expensive unfortunately, at least for now.

:-/

[coopdawg]

‘Naked Bacon’ is the product name btw…smoked and unsmoked.

Worth a look.

I am not affiliated.

[coopdawg]

[Shinita]

Heart has a nice texture to me. A wee bit chewy but that’s what I like in various meats, one is chewier, the other is more soft and tender… I think I have a thing for certain textures and I need variety regarding that. I want liquid, creamy, soft, fluffy, firm, hard, crunchy, chewy food alike. If I go without one for long, I probably miss it. I only noticed it regarding creamy and crunchy food as my staple food isn’t like that (possibly creamy but usually not) so it actually happened that I went without them for a while…

Almost 11:30pm here and I am still perfectly full, not like it’s a surprise Yay. I love this state.
It turned out turkey works for me! At least it did now, I will make many more experiments, I love the taste of this cheap meat (Alvaro does it too, he said today. and even the little town supermarket has it sometimes!).

I still didn’t really like it much, it was too thick

Thinness is very important in bacon. I can enjoy that part anyway but without the thinness I can’t use it as I like to do, making it crispy or cover my pork in it…

[coopdawg]

you’re good!

[JJFiddle]

wouldn’t minced (ground) pork beef or lamb be better than the sausage meat. I have been reading up on sausages and they have so much added extras, even the sausage meat including nitrates and nitrates have an association with cancer

Yes, in short, although as an avid ingredient reader from way back, nothing I buy contains nitrates and nitrites. The spices though, may create a departure from pure Carni.
This recipe is from a Carni cookbook but the author allows for added seasonings as an option. Pepper for sure. Sausage generally is defined by those seasonings.
I bought a no sugar natural bacon that turned out to be pepper seasoned so cooked it up for hubby. Then couldn’t find mine last night and thought I’d try that one and YUCK it had some strange seasonings! I didn’t even eat a whole bite of it before throwing it out. No sugar. But weird spices.

We’re on the road. Heated a scotch egg for mid morning and put it in my heated lunch box, then we stopped at a truck stop and nothing there looked good so I had 3 mozzarella sticks and coffee. Perfect for me and 3 hours later in still not hungry!
All day today is Texas, we cross the state line in the morning into Arkansas, then mid Tennessee tomorrow night and home by dinner time on Saturday.
Mimsy sleeps on my lap the whole trip. Best travel dog ever!

[JJFiddle]

Vegetables fit to eat raw are super expensive and they are mostly just water, many are tasteless… Daikons are great but the rest… Cucumber is basically expensive semi-solid water and it costs more than my pork!

Since starting this woe my grocery bill is half what it was on keto. Only veggies I buy are what hubby gets - always the same ones every week. Meatwise, we eat so so much better than ever before! I feel your pain re cucumbers that are nothing but solidified water. I’d never have guessed that I’d pay less for meat than veggies.

[JJFiddle]

Here is my breakfast - I expected the seal meat to be fattier, but turns out seal is delicious.

Fascinating! It’s seal meat fishy tasting?

[Ketodaisy]

I may average an ounce or two a week/month . I am definitely in no danger of vitamin a toxicity from liver. But thanks so much for looking out!

[JJFiddle]

I dehydrate liver and chicken for my dog and wow, she’s so addicted to the liver! She seems to be adapting to the extra fat although she still has bouts of d, and also gas which smells suspiciously like pure liver.
I wonder if she should be on some kind of control for liver as @Naghite mentioned earlier? I’ve never seen a dog turn down dried chicken but if she thinks for a moment there is liver in the house she won’t touch the chicken! Lol.
We got to tonight’s destination in our trip and I broke out a few slices of pork tenderloin and a slice of meatloaf. Ahh, I’ll sleep well tonight.

[Naghite]

Seal was really delicious, and it tasted more like a wild ruminant - not at all like fish. I counted it as fish for the day, but the nutrition profile is more like a ruminant as well. I had lean meat though, not a fatty cut.
Separately I wanted to ask you if your slow cooked heart was better than the lightly cooked version I normally eat? The few times I tried slow cooking heart it just seemed like all the liquid came out of the meat and it was not as tasty to me, but I know some like it that way.

[Naghite]

Somewhere in this string of posts I showed a carved up heart I just did. I cut all the fat and outer layer which goes to my dog. The meat itself is anything but fibrous once you do that. I now consider heart a tame choice ( was squeamish at the start as well)

Separately I ate liver daily for months and have last week decided to cut back a bit. I was eating a small piece a day of around 0.5 to 1 oz of beef or 1-2 of chicken since the profile is different. Based on a nutrition with July interview, I think I will take a week off and then return with the same amounts every second day just to be on the safe side. 1-2 oz of chicken liver gives about 158% or RDA for vit A with better B complex ratings. So daily may have been slightly too much over many months of via A sequestering.