Ilana's beef binge buster thread

(mole person) #41

I like to do it cheaply too. I know you shop at Walmart. My local Walmart has a lot of really good meats and every day they mark down the ones with the next days “best before”. In the morning they are marked down 25% but most won’t move at that price. Then at noon they knock them down another 25% and they all disappear fast. But if I go to Walmart at noon I get really great meats at amazing prices. I try to do this daily. It’s the best meat deal in my town.

(Mame) #42

This is a perfect way to describe being an abstainer instead of a moderator. For some people and some things it’s way easier to give up something entirely then to have it in moderation.

I do very poorly on moderating bread. But I could smoke cigarettes for a week and then give them up for years without any effort (this was years ago, I would never smoke at all now).

I can moderate being at a casino… I can moderate alcohol no issues.

Yummy sugary/floury stuff. Nope I suck at moderating it. Even though it doesn’t even taste good to me anymore! LOL

(Susan) #43

That is great that you ca do that =). I only get to go on Friday night about 8pm (we go to Costco first after supper, then I often have to get stuff at Dollarama, then by the time we get to Walmart it is about 8. I do look, I look for reduced avocados too, sometimes I get lucky for like 10 avocados that are all mooshy for $2.00. I cannot justify paying 5 for $4.99 or $5.99, so I only get them now if I can get the reduced ones.

Costco meats are outrageously expensive… eek.

(mole person) #44

What do you do with the mooshy avocados? I see them at my Walmart too but I don’t like the taste of avocados when they get brown inside. But I always wonder how people use them.

By the way, if you have a Metro in your town, this week avocados are a bag of five for $2.99 CAD. Not mooshy!

(mole person) #45

Yup. This is me. Except for the “not tasting good” part!!! It all still tastes amazing to me.

(Susan) #46

I eat them on things, like as salad dressing, or on meat to cover the taste, etc.

We have Metro but my hubby will only go to Costco, Dollarama and Walmart and only on Friday nights so I am limited to that. He drives and waits in the van while I go in with Gabriella, he can barely walk, so it is too hard for him to go in the stores too.

(Full Metal KETO AF) #47

If you get ripe avocados and have too many to eat make guacamole and freeze it. You shouldn’t eat the brown stuff…:nauseated_face:
If you ever think one is ripe and it has a bunch of hard parts you can cut in in chunks and sauté them, ripens them right up perfectly. :cowboy_hat_face:

(Susan) #48

I haven’t had any there for a while, but when I was buying them I was keeping the good bits, and making it into a salad dressing that I used up in a few days for most of it, and directly ate the rest or kept in the fridge to put on top of meat to mask the taste; like I do now with the Avocado Mayonnaise =).

(mole person) #49

I still haven’t bought any fatty beef bones since I said I’d get a picture. One of my butchers has been being a massive sweetheart lately and keeps offering me better cuts that he knows I like at the same price I’d buy the bones for. In fact, as you can see in the pics below he actually packages them as “soup bones” to get the price even though they are some of my favorite meat cuts.

Anyhow, I happen to have several of my preferred fat cuts of beef right now so I thought I’d do a post about what I do.

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The two on the left are beef ribs, the bottom right is short ribs, and the top right, from a different store, is chuck roast. They are all very fatty and delicious.

The preparation is ultra simple. I put them on a grill in the oven and bake them very slowly at a low temperature so that they become very tender but stay quite rare.

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After about six hours in the oven I refrigerate the meat until I want some. Then I simply warm it up in the microwave (slow low power to keep it rare), add some salt and add a sear either in a pan or under a hot broiler. So easy.

Then as you know I usually add some extra warmed up beef fat and some gelled bone broth.

(Susan) #50

That is mega nice of him, what a supportive butcher! Does he do Keto too? Have you talked a lot about Keto with him?

(mole person) #51

Lol… nope. I’ve never mentioned keto to him. But he asked me once why I buy so much meat and I told him that it’s pretty much all that I eat and the fattier the better. Now when he sees me coming if he can sell me something good at a reduced price he tells me about it directly.

I have another butcher who gives me all of my beef fat for free. That’s probably 30% of my daily calories. Eating carnivore has proven to be inexpensive.

(Susan) #52

That is awesome that you have these two Butchers being so helpful and thoughtful =). That is really great.

(mole person) #53

One more thing about why I cook my meat the way that I do. I realized a while ago that, to me at least, fat is by far more satiating if it’s still locked inside it’s cellular protein structures. So I cook my meat such that virtually no fat renders out.

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I’ve pretty much abandoned all added oils and butters and have become much more sparing with bacon fat drippings (all my fat stays in my bacon now) and rendered tallow for cooking. I thought it was interesting a couple of weeks ago when I heard both Ted Naiman and Paul Saladino espousing exactly the same thing.

#54

This is very interesting, especially the fat saving approach. Would you mind posting a pic of the insides of one of those cuts? Trying to visualize the insides before you microwave.

#55

This is a very good point and not one I consciously have hought of. Chewing the fat versus drinking it or having it drizzled on something else has a mouthfeel that just oozes filling and satiating.

(mole person) #56

Also, you have to digest all the protein structure that holds the fat to release it all. This causes a much slower fat digestion. It’s basically the same sort of difference between eating raw sugar and eating a sweet potato.

I’ll take more pics tomorrow. The microwaving doesn’t change anything though. I barely warm my meat past room temperature in the microwave so it looks identical before and after.

(mole person) #57

I didn’t bother with an update yesterday since my weight had been flat from the day before. I’m eating exactly the same as previously described.

My ketones via urine strips have been at 4mmol the last two days.

Weight this morning was 106.2 lbs. -5 lbs in 7 days.

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(Susan) #58

Awesome, Ilana, I am happy for you that it is going down =).

(mole person) #59

Thanks @Momof5. I knew it would go down fast since I’m pulling on every single one of my “levers” except fasting. I’m doing this thread more for documentation purposes (and accountability).

I haven’t actually been tracking any macros in part because I want to ignore calories, but now I’m finding that I’m quite curious. I will make an attempt at tracking for the remainder of the experiment. My guess is that I’m under 1000 calories a day, but I might be way off.

(mole person) #60

Lol… I was totally wrong. I had about 1400 calories today. Wow. That’s actually surprising.

63 g protein
122 g fat
2 g carbs

Edit: Numbers corrected. I’d forgotten the bone broth.