Ribeye steaks are nearly the perfect keto/carnivore food

#1

High Fat, High Protein, and almost no carbs.

I lift 5-6 days a week and the macros of Ribeye’s just seems unbeatable. 14ounces for lunch and 14 ounces for dinner (28 ounces in total) amounts to 213g protein, and 134g fat, 2100 calories which is not including avocado oil/grass fed butter etc.

If doing keto, this seems like a fool proof method. 0 carbs means you can throw in some spinach, almonds, etc and not have to worry about other foods digging into your carb allotment.

If doing carnivore, Ribeye’s seem almost unbeatable. The only other food I could see being comparable would be Top sirloin, which is slightly lower fat to protein ratio.

Thoughts?

(Chris) #2

Ribeye is king, really. Due to price and the amount that I eat, I just go for chuck and eat it raw. Pretty similar ratio.

#3

I’ve actually never took the time out to check the macros of chuck steak. :thinking: I was planning on buying more Ribeye today or tomorrow, but I’ll try chuck instead this time. What cut do you recommend?

I usually aim for medium rare

(Chris) #4

Chuck is okay cooked but can be tough when done so. I just go for “chuck steaks”. Though, sous vide before searing can make them a lot more tender. I don’t own one of those.

(DougH) #5

When I win powerball I am going to have a nice country home with 100+ acres of lush green grass to raise my waygu lineage cattle and I am going to crush delicious grass fed kobe lineage ribeyes like it is my job. :grinning:

#6

It is!! The only thing is I hate the taste/texture of the fatty parts and it’s annoying to cut around them. And it’s not because I’m avoiding fat! lol…it’s because those parts gross me out. But a lot of people don’t mind that taste/texture at all? I don’t get it!!!

#7

@Dread1840 - wait, what, raw? How… why… huh? like raw pink meat?

(Chris) #8

@KetoMomof2teens yes, like completely uncooked. How? With a fork and knife. Why? The enzymes you cook out of beef greatly help with its digestion. It’s a self experiment for now but it feels so good in comparison to the last year and a half carnivore on bleu rare to well meat that I may stick with it.

#9

:drooling_face: I love the fatty parts! They retain soooo much flavor!

#10

@Dread1840 interesting. I just can’t imagine how you could stomach it mentally! :thinking: It didn’t gross you out the first time, at all? Or did it? And you were just determined, and now you’re used to it? Intriguing.

#11

(also this is coming from someone who likes all their steaks well-done, though… so of course I can’t fathom completely raw… lol).

(Erin Macfarland ) #12

I can handle raw ground beef, at least slightly seared on the outside and the middle needs to be warmed up a bit. Like thick 80/20 patties brought to room temp then quickly seared on the grill or in a skilled. That is delicious. Whole Foods (yes i know theyre evil!!) sells something called a superior burger, which is ground brisket, short rib and chuck i think. It’s the bomb!! I do prefer my ribeyes grilled and warm and medium rare- I agree it’s a texture thing. Fat is best when very crispy. :stuck_out_tongue:

(Chris) #13

Never had issues with sushi or oysters, so it wasn’t too far of a stretch. Especially seeing how rare a steakhouse would deliver steaks to me.

(Chris) #14

Whole foods is fine, tbh. They have very nice looking ribeye primals.

(Brian) #15

Chuck is usually what I end up with because it’s one of the cheaper cuts, especially when I can find it on sale somewhere.

I definitely do it sous vide as I really can’t handle tough meat. (Don’t have the choppers for it anymore.) It takes a while, though. For my desired texture, it takes a minimum of about 48 hours in the sous vide, 56+ is even better, and that is normally preceded with an overnight in the fridge with a nice heavy dry rub.

Really would like to try a ribeye, though. I’ve never had one. The usual $13-$14/pound, though, is usually enough for me to keep looking. One day, I’ll find some on sale…

(Chris) #16

@Emacfarland Just be mindful of ground beef when it’s raw. That’s the only beef I’d have any worries about, because usually with raw meat, the problem bacteria is on the outside surface. Ground beef is all outside surface, so if it came from a supermarket there could be a chance, however small, that it could be more easily contaminated. There was one person in the world carnivore tribe on youtube that claims he was hospitalized with e. coli poisoning from eating raw grocery store ground beef. Impossible to verify, but still worth consideration as a risk. It’s definitely best to grind yourself or buy direct from the local farmer.

#17

I usually stick to chuck because it’s cheaper, but sometimes spring for a ribeye. Lamb is another good choice that’s often forgotten by Americans, and you can get it for cheap-ish at Walmart here. Should still pair it with some beef liver from time to time tho. Steak reigns on macros, but beef liver is supreme monarch of micros.

#18

It depends on the fat. If you cut out the melts-in-your-mouth yellow fat of a grass-fed animal (beef or lamb) then that’s just a crime. Those rock-hard white fats, I could maybe understand.

(Chris) #19

are also delicous :smiley:

(Full Metal KETO AF) #20

Eating preground packaged meats might not be such a safe thing. I do tend to like a burger less cooked but there’s a risk factor. If you grind chunks of meat and eat it raw it’s different from a patty or chub. You’re relying on the processing plant to be clean enough always, and there have been some outbreaks of E. Coli associated with commercial ground beef. Eating a chunk of raw beef is much safer.

I just saw I was late on the warning for Emma, I just saw a big flashing light when I read her post. :cowboy_hat_face: