Just bought a 17 lb slab of ribeye from The Chef Store. $7.99 per lb. My favorite way to cook ribeye is to reverse sear. I do this with my Traeger at 225 degrees with super-smoke turned on. Takes about 1 hour to reach 128 degrees. Then I heat up a cast iron skillet and sear each side for 1-2 minutes. 🤤
For a 3" ribeye I use the Reverse Sear method; pre-heat oven to 220 F., put ribeye on rimmed baking sheet with a wire rack, place on middle oven rack and let it go for around 2 hours till it reaches internal temp of 125 F. then I put it on a ripping hot cast-iron griddle to get a sear on both sides and then let it rest for 20 minutes. Turns out perfect every time. The reverse sear method really only works for steaks that are at least 2.5" or thicker.
You can still reverse sear a thinner steak. Just bake it to a lower temp. Like if your steak is only 1 1/4” maybe pull it out of the oven at 95° instead of 125
Between Publix and Costco sales, I never pay more than $10/pound and always buy an entire cryopack at a time and cut to about 1.75" thickness. I dry brine 24 hours. Then sous vide at 130F for two hours. Pat dry and into a very hot dry cast iron skillet on the fat cap to render. Once the skillet nicely oiled, I cook 30 seconds on each side to get my desired sear. Perfectly edge to edge rare steak. I do this almost daily. I am crazy full all day long and this makes it super easy to do OMAD. I eat rib eyes and NY strip almost always but going to experiment with chuck steaks sous vide at 135F for 24 hours - which is typically under $6/pound. Next step is to get the entire chuck cryopack and butcher it down myself - there are YT videos on how to do this. EDIT: Nothing but sea salt or kosher salt for seasoning - I find adding anything else detracts from the wonderful beef flavor for me.
Dr. Baker, 👍👍👍I got the same bone-in ribeye deal at Costco on 5/4 in NY and grabbed a twin pack. I cooked the larger one sous vide for 4 hours at 120* and brought it along with my 12" cast-iron skillet to a Cinco de Mayo party and seared it on site. I did the same cook scheme the next day at home. Delicious!
I'm about 80 days in and feel fantastic. I cook my Costco Ribeye on a Costco Dolly Parton edition Lodge 12 inch cast iron skillet in butter and lard or tallow. Then I fry up four eggs in the grease from the ribeye. It's phenomenal. I was type 2 diabetic for 9 years and after 40 days I'm no longer diabetic. Thanks for all you're doing, Dr. Baker.
Hunger is the best sauce. Totally get that. Grew up in a big family, money was short, and the meals far apart, always hungry. I ate better at school than I did at home. Every morsel was a treat.
Beautifully done!! I'm a fan of the revearse sear myself! Thanks for confirming your general amount of steak per day - with all the exercise you do, and your size, I can be happy with 1/3 of that and feel I'm getting the nutrition / macros I need.
Often a subtle oak pre-smoke with charcoal grill always preferable. No pre-salt. Otherwise a cast iron sear, sometimes after a sous-vide and halogen oven blasting if needed to cook or final adjust. Never had any complaints and have re-aligned a few vegetarians. Outside sunshine cooking; never eat after sunset.
Looks great, I been buying kroger 73/27 ground beef. 5 pound bargain rolls at $3 bucks per pound. Surprisingly good to me, had 2.5 pounds today and 4 eggs.
Try dry brining the steak with just salt on a sheet pan with a wire rack for 24-48 hours Uncovered in the fridge, you will be surprised of the difference it makes. This is the only way I do steak now.
I copied Dr Anthony doing that, he salts and puts 7 days worth of ribeyes on a rack in the fridge. I salted it left it on a rack in the fridge for 6 days. It dried out like leather and was the worst steak I’ve ever eaten.
With sous vide, i learned time duration equals texture. More time more tender. You can make a chuck steak cut like a prime rib. I also read that it takes 130°f for three hours to pasturize. I just go 132 for three if I'm doing something tender to begin with it won't need more tenderizing. You can do 24 hours or more on short ribs or chuck then finish on a grill or broiler. I just do the broiler and i pour the rendered fat over the cut meat before salting. It's really an amazingly wonderful taste. My favorite though is to do a batch of meat in the sous vide and keep it sealed up in the fridge. If it's Chuck roast i do 132 for 24 hours for the cook, when it's time to eat i take it out of the fridge cube it into 2x2 squares and broil it on both sides till it has the perfect maillard Browning on all that fat and protein. It's pretty great! When your hungry you can go fridge to table in 15 minutes. Very efficient. Make sure and run your fan on your smoke detector though! Ask me how i know. 😄 I like the idea of pasturizing though from a food safety perspective because better safe than not is how i see it. And when you do batches it makes it so much faster to get your food that it simplifies life more for other activities while still getting that perfectly cooked steak that i enjoy so much.
I'm trying to permanently stick to the carnivore diet. I'm manly eating New Zealand grass fed grass finished ribeye. I really enjoy a good steak. I sear my steaks in a cast iron skillet and then finish off in the oven using a blu tooth temperature probe to get it a perfect medium rare. However it's quite off-putting when many of my ribeye steaks are very tough and chewy. I'm considering purchasing a sous vide machine. Will this make my ribeye steaks significantly more render to eat? Any advice appreciated. Thanks
I’ve been Carnivore for seven months. At times, Steak doesn’t taste good. Out right nauseating. I have to switch to chicken wings and ground beef. Have you heard of this phenomenon before?
Yes, if beef doesn't taste good, you're not hungry. Taste is your body letting you know it wants those nutrients. As you eat, it will taste less and less good, when it stops tasting good, your done. It's the Dr. Chaffee method!
Only time I’ve heard this is when people stick to “eating windows”. I.e. when you eat steak for breakfast, then lunch, then dinner. The key might be to eat it only when you’re hungry. If you already do this, it might be worth switching.
@@TheDogPa Well the expensive BetterBeef is proud to use GMO grains, you can read it on the website. The Dr. has the money to spend on organic grassfed but chose not to, maybe his kick back is good. Don't get me wrong I really love what he is doing promoting carnivore would always back him. But I don't know his logic on this.
Vegans they eat rice , bread , potatoes 5 or 6 times a day and they are not bored of that food at all . When I tell them I eat meat , eggs , fish , dairy once or twice a day , they are very surprised how come I can eat the same food everyday . 🤣😂😅
Hundreds upon hundreds of plants at the local supermarket . At the same supermarket a few corpses from a few animals , one egg variety and cheeses from two animals . If you want to believe your diet is varied I will put it down to being a " true believer " Unable to be reasoned with .😢
I'm sure we humans have evolved to handle eating plants in spite of the poisons in them. we have been eating them ever since we have been on the planet.
I began my transition to the natural human diet 6 weeks ago and my body is 100% healthier. Blood pressure now normal and consistent, inflammation gone and even my seasonal allergies gone. I have not begun an exercise routine yet so how much meat should I be eating each day. Right now I’m at 1 pound, along with eggs.
As humans, nothing is natural. We've improvised everything from cooking our food to air conditioning and clothing and on and on I can go. I'm glad you're doing good but just be careful of neuroses and cult like thinking of carnivores and vegans. I've met a few now that are on the road to becoming Luddites.
No one can tell you how much you need to eat. It's all trial and error. There are to variables to consider. If your seditary your eggs and pound of beef might be enough. When your active your appetite will probably increase and you'll eat more. I go by how I feel. I am active and I workout. Sometimes I don't eat enough I am sluggish the next day so I will eat more the following day. Good luck on your carnivore adventure. I have been on mine for 4 years and I am not going back to the SAD.
Get good set of scales and weigh yourself (run a spreadsheet?) ; still losing weight when your mirror reflection looks superb might suggest eat more protein to gain weight; which then may demand physical exertion/workouts to get the muscle weight. If you feel really good, look good and continue aging in reverse shedding health issues, even cancers and medication you are doing it right. I have to forewarn you losing scars, illness, pain, cancer, depression and vegan friends is part of the regime and also expect to outlive many of your peers as well with much lower likelihood of Dementia and Parkinson's . Six weeks is very early days and detox may well persist for many months or years yet so listen to your body and gut feelings; I still continue improve on my ninth year Lion-omad.
@phenogen8125 Your comment is half correct because we don't have the longevity data yet for carnivore. The only centenarians we know of that exist are all omnivores.
@aaronj2296 congrats on the great results! I’m 4 months in with similar results. First 3 months my body used its own fat for energy - about 50/50 omad/2mad. Month 4 I ran out of body fat and started feeling a little lethargic so now I’ve upped my fat intake for fuel. If you’re carrying extra fat then test to see how well your body will use it for fuel. You also need to factor in your activity level as well as how much healing your body needs. Having said that, it could be better starting with eating more fat and protein than you need and then adjusting from there after a few weeks. Stick with it and just ignore the flat earthers - your results are all the proof you need.
Fav way to cook a steak: let meat warm to room temperature (about 2-3 hours), heat cast iron skillet to hot, add little tallow, add steak, make sure steak is flat to skillet, 2-3 minutes based on thickness of steak, turn over for 2-3 minutes, flip one more time, turn off fire. move to wooden cutting board, move to table, and salt. Eat!
My concern with meat is that it must be organic grass fed, with no antibiotics or tumor causing growth hormones. Because that industry does not care about the genuine health of the animal or you just so long as they can raise the animal to slaughter and make a buck. ❤
![[Part 1] ทารกน้อยถูกทิ้ง👶 หญิงชราเก็บขวดขายเลี้ยงดูเขาจนโต #โลกการละคร](http://i.ytimg.com/vi/nPTDvFCExks/mqdefault.jpg)
225 grams of chuck eye, 4 eggs, 119g of cheddar cheese. A non-trivial amount of butter is used in making both.
The Boss just having his dinner! Keep up the great work Doc!
Just bought a 17 lb slab of ribeye from The Chef Store. $7.99 per lb. My favorite way to cook ribeye is to reverse sear. I do this with my Traeger at 225 degrees with super-smoke turned on. Takes about 1 hour to reach 128 degrees. Then I heat up a cast iron skillet and sear each side for 1-2 minutes. 🤤
Nice 🍳
For a 3" ribeye I use the Reverse Sear method; pre-heat oven to 220 F., put ribeye on rimmed baking sheet with a wire rack, place on middle oven rack and let it go for around 2 hours till it reaches internal temp of 125 F. then I put it on a ripping hot cast-iron griddle to get a sear on both sides and then let it rest for 20 minutes. Turns out perfect every time. The reverse sear method really only works for steaks that are at least 2.5" or thicker.
You can still reverse sear a thinner steak. Just bake it to a lower temp. Like if your steak is only 1 1/4” maybe pull it out of the oven at 95° instead of 125
Wow 9.99! I need to consider Costco. Prices are absurd lately. NY strip was on sale for 12.99. I laughed!
Between Publix and Costco sales, I never pay more than $10/pound and always buy an entire cryopack at a time and cut to about 1.75" thickness. I dry brine 24 hours. Then sous vide at 130F for two hours. Pat dry and into a very hot dry cast iron skillet on the fat cap to render. Once the skillet nicely oiled, I cook 30 seconds on each side to get my desired sear. Perfectly edge to edge rare steak. I do this almost daily. I am crazy full all day long and this makes it super easy to do OMAD. I eat rib eyes and NY strip almost always but going to experiment with chuck steaks sous vide at 135F for 24 hours - which is typically under $6/pound. Next step is to get the entire chuck cryopack and butcher it down myself - there are YT videos on how to do this.
EDIT: Nothing but sea salt or kosher salt for seasoning - I find adding anything else detracts from the wonderful beef flavor for me.
way to done!!! no souve....JUST COARSE SALT AND 1500 DEGREES LATER...grt sear crust and RED in middle... PERFECT
Dr. Baker,
👍👍👍I got the same bone-in ribeye deal at Costco on 5/4 in NY and grabbed a twin pack. I cooked the larger one sous vide for 4 hours at 120* and brought it along with my 12" cast-iron skillet to a Cinco de Mayo party and seared it on site. I did the same cook scheme the next day at home. Delicious!
Would be cool to see you go over your grocery shopping list for the week!
I'm about 80 days in and feel fantastic. I cook my Costco Ribeye on a Costco Dolly Parton edition Lodge 12 inch cast iron skillet in butter and lard or tallow. Then I fry up four eggs in the grease from the ribeye. It's phenomenal. I was type 2 diabetic for 9 years and after 40 days I'm no longer diabetic. Thanks for all you're doing, Dr. Baker.
Hunger is the best sauce.
Totally get that.
Grew up in a big family, money was short, and the meals far apart, always hungry.
I ate better at school than I did at home.
Every morsel was a treat.
So said Sancho
...luv the sear the crunch
Beautifully done!! I'm a fan of the revearse sear myself! Thanks for confirming your general amount of steak per day - with all the exercise you do, and your size, I can be happy with 1/3 of that and feel I'm getting the nutrition / macros I need.
Often a subtle oak pre-smoke with charcoal grill always preferable. No pre-salt. Otherwise a cast iron sear, sometimes after a sous-vide and halogen oven blasting if needed to cook or final adjust. Never had any complaints and have re-aligned a few vegetarians. Outside sunshine cooking; never eat after sunset.
Looks great, I been buying kroger 73/27 ground beef. 5 pound bargain rolls at $3 bucks per pound. Surprisingly good to me, had 2.5 pounds today and 4 eggs.
Try dry brining the steak with just salt on a sheet pan with a wire rack for 24-48 hours Uncovered in the fridge, you will be surprised of the difference it makes. This is the only way I do steak now.
I copied Dr Anthony doing that, he salts and puts 7 days worth of ribeyes on a rack in the fridge. I salted it left it on a rack in the fridge for 6 days. It dried out like leather and was the worst steak I’ve ever eaten.
@@garrynorth6199 yes way too long 1 to 2 days max
Love the sous vide! Then cast iron finish 🔥🍳
What's the cleaning and maintenance like on the Otto Wilde?
With sous vide, i learned time duration equals texture. More time more tender. You can make a chuck steak cut like a prime rib. I also read that it takes 130°f for three hours to pasturize. I just go 132 for three if I'm doing something tender to begin with it won't need more tenderizing. You can do 24 hours or more on short ribs or chuck then finish on a grill or broiler. I just do the broiler and i pour the rendered fat over the cut meat before salting. It's really an amazingly wonderful taste. My favorite though is to do a batch of meat in the sous vide and keep it sealed up in the fridge. If it's Chuck roast i do 132 for 24 hours for the cook, when it's time to eat i take it out of the fridge cube it into 2x2 squares and broil it on both sides till it has the perfect maillard Browning on all that fat and protein. It's pretty great! When your hungry you can go fridge to table in 15 minutes. Very efficient. Make sure and run your fan on your smoke detector though! Ask me how i know. 😄 I like the idea of pasturizing though from a food safety perspective because better safe than not is how i see it. And when you do batches it makes it so much faster to get your food that it simplifies life more for other activities while still getting that perfectly cooked steak that i enjoy so much.
I'm trying to permanently stick to the carnivore diet. I'm manly eating New Zealand grass fed grass finished ribeye. I really enjoy a good steak. I sear my steaks in a cast iron skillet and then finish off in the oven using a blu tooth temperature probe to get it a perfect medium rare. However it's quite off-putting when many of my ribeye steaks are very tough and chewy. I'm considering purchasing a sous vide machine. Will this make my ribeye steaks significantly more render to eat? Any advice appreciated. Thanks
You're right. A good steak/ribeye never gets old. Hits the spot every time
Shawn what kind of Damascus Knife do you have?
And also what kind of Cooker is that you’re using to Sear your Steak with
What oven did you use to heat to 128 degrees? I don't know what to buy for cooking meat.
I'm drooling, too! 😋
Awesome vid doc!
I like to sous vide, but I’ve struggled to get the sear afterwards. Do you think the Schwank grill is worth the price for the searing?
Baker adventurous as always…meat and salt.😂
The absolute best way to me is to reverse sear it over a fire. But most days I just do it with my pellet grill
I picked yp a 2pack at Costco too.
It would be nice if you would turn your phone to landscape mode when you make videos. Just saying.
If you put it on a wire rack in the fridge for 30 mins after you dab it dry , the better the sear
I like to bring my steaks close to room temp and cook on a hot grill over lump charcoal
i want to cook it like u cook it...mine is ok...but ur steak looks much better...❤
It smells so good! 🥩😁
Thanks for the extra information about how to cook and so forth.
I like that thick gray band all the way through. I know, i know. But well done just tastes better for me.
Do you personally kill the animal that you eat?
@@GordonPavilion not all of them. I am a hunter but i get meat from the store as well. Why? We're taking about steak temperature dude.
@@michaelkeselman yeah…where did that steak come from…dude?
Do you consider yourself a “hunter” as you cruise up and down the supermarket aisles?
@@GordonPavilion what are you trying to accomplish here?
@@GordonPavilionOkay boys, what’s the problem here?
My favorite way to cook a steak is over a camp fire.
I won’t sear after sous vide. Just 131F for a couple hours and eat it. I was tired of waiting and just use an air fryer. I would love that 1500F grill
try salting your steak the night before... its a flavor game changer!
What I like to say is if you don't get the surface relatively dry, it basically _steams_ it! Steamed meat is inferior to seared meat.
Just broke a three and half day fast. Two t bones. No adverse effects.
I want that shirt, I NEED that shirt!
I’ve been Carnivore for seven months. At times, Steak doesn’t taste good. Out right nauseating. I have to switch to chicken wings and ground beef. Have you heard of this phenomenon before?
Yes, if beef doesn't taste good, you're not hungry. Taste is your body letting you know it wants those nutrients. As you eat, it will taste less and less good, when it stops tasting good, your done. It's the Dr. Chaffee method!
Only time I’ve heard this is when people stick to “eating windows”. I.e. when you eat steak for breakfast, then lunch, then dinner. The key might be to eat it only when you’re hungry. If you already do this, it might be worth switching.
You haven't gotten bit by a tick have you. Could be alpha gal syndrome
I've had this issue also. I'll eat ground beef or chicken. Also, I eat twice a day. I eat dinner@ 5pm and brunch at 10 am. That's a 17 hour window.
I only read suffering carnivore anecdotes like yours .
Would explain the high drop out rate .
Love it !!
I've been hooked on the sear, then bake approach with my steaks for about a month now. I love beef!
I would like the knife he has for cutting his steak. Anybody know where I can find it?
❤
I can’t afford ribeyes… I have mostly ground beef, pork, eggs , chicken,some seafood and milk kefir
#1 drool of Carnivore.
😂Great t shirt 😂
Do you drool at a slaughterhouse like real carnivores would ?
I fry my steak in butter. I eat it medium rare to rare. Ribeye with lots of fat.
I have... dogs barking 🤣🤣🤣🤣🤣🤣🤣🤣
Can you tell me what that knife is and where you got it? Thanks.
cowboy steak
I've been cooking mine in a skillet, but now there's grease all over the walls and floors.
It's ok to clean them ...lol
How do you clean that thing
So how do you deal with family meals? Do they eat the same way? Do you sit them when they eat?
Any concerns with heating up food in plastic?
Yes
Not for me, the vac bags are heat safe, to each their own.
@@Cidfloyd If they're plastic they aren't heat safe.
@@RealMTBAddict in water they are
Cooking any kind of plastic is not for me.
🥩♥
I love the the fat if I cant chew it I throw it to Teddy :)
Show us the receipt for that $70 steak...lol So the rest of us can dream :O) (edit, sorry, I guess I was wrong)
That would be his BetterBeef ones, he said this one was from Costco at $9.99/lb
@@safffff1000 Costco non-grass fed? thanks, I missed that...though I'm thinking YUK...lol
@@TheDogPa Well the expensive BetterBeef is proud to use GMO grains, you can read it on the website. The Dr. has the money to spend on organic grassfed but chose not to, maybe his kick back is good. Don't get me wrong I really love what he is doing promoting carnivore would always back him. But I don't know his logic on this.
Pan, electric stove, medium heat. 2 TSP of butter. Cook to my perfection. Drizzle butter on top. Delicious
Vegans they eat rice , bread , potatoes 5 or 6 times a day and they are not bored of that food at all .
When I tell them I eat meat , eggs , fish , dairy once or twice a day , they are very surprised how come I can eat the same food everyday . 🤣😂😅
Hundreds upon hundreds of plants at the local supermarket .
At the same supermarket a few corpses from a few animals , one egg variety and cheeses from two animals .
If you want to believe your diet is varied I will put it down to being a " true believer "
Unable to be reasoned with .😢
Who are these monolithic vegans , can you give me their names and their relationship to you ?
If you can't I'll assume you are making things up .
@@julienfroidevaux1143
Even the bible said, god gave us all the beasts in the field with a split hoof as food.
@@garrynorth6199 The Bible also tells us h.o......m
O must be condemned to death by us
I'll get my morality else where thanks .
It bemuses me all these carnivores know all these vegans when myself never met one 25 years as a vegan .
Sounds legit .
Very good looking steak! Aldis has Tibet's cutlets 6 for $15. Very fatty for steak dinner for a family or for one single Carnivore!💖
*Not Tibet's
Steak cutlets
Dry brine in fridge, reverse sear; oven to grill or cast iron. Love a bit of charred fat, but it does make the grill flare! 😊
I like using the broil setting in the oven to sear my meat.
where did u get the grill?..please tell me
It's just a gas infrared if I'm not mistaken.
@@tradermunky1998 can i get it anywhere?
It is a schwank grill
Do you worry plastic in soue vide ?
Air fryer🎉
I'm sure we humans have evolved to handle eating plants in spite of the poisons in them. we have been eating them ever since we have been on the planet.
No vertical please
🎉
YOU'RE drooling????
I began my transition to the natural human diet 6 weeks ago and my body is 100% healthier. Blood pressure now normal and consistent, inflammation gone and even my seasonal allergies gone. I have not begun an exercise routine yet so how much meat should I be eating each day. Right now I’m at 1 pound, along with eggs.
As humans, nothing is natural. We've improvised everything from cooking our food to air conditioning and clothing and on and on I can go. I'm glad you're doing good but just be careful of neuroses and cult like thinking of carnivores and vegans. I've met a few now that are on the road to becoming Luddites.
No one can tell you how much you need to eat. It's all trial and error. There are to variables to consider. If your seditary your eggs and pound of beef might be enough. When your active your appetite will probably increase and you'll eat more. I go by how I feel. I am active and I workout. Sometimes I don't eat enough I am sluggish the next day so I will eat more the following day. Good luck on your carnivore adventure. I have been on mine for 4 years and I am not going back to the SAD.
Get good set of scales and weigh yourself (run a spreadsheet?) ; still losing weight when your mirror reflection looks superb might suggest eat more protein to gain weight; which then may demand physical exertion/workouts to get the muscle weight. If you feel really good, look good and continue aging in reverse shedding health issues, even cancers and medication you are doing it right. I have to forewarn you losing scars, illness, pain, cancer, depression and vegan friends is part of the regime and also expect to outlive many of your peers as well with much lower likelihood of Dementia and Parkinson's . Six weeks is very early days and detox may well persist for many months or years yet so listen to your body and gut feelings; I still continue improve on my ninth year Lion-omad.
@phenogen8125 Your comment is half correct because we don't have the longevity data yet for carnivore. The only centenarians we know of that exist are all omnivores.
@aaronj2296 congrats on the great results! I’m 4 months in with similar results. First 3 months my body used its own fat for energy - about 50/50 omad/2mad. Month 4 I ran out of body fat and started feeling a little lethargic so now I’ve upped my fat intake for fuel. If you’re carrying extra fat then test to see how well your body will use it for fuel. You also need to factor in your activity level as well as how much healing your body needs. Having said that, it could be better starting with eating more fat and protein than you need and then adjusting from there after a few weeks. Stick with it and just ignore the flat earthers - your results are all the proof you need.
Dang, that is one phat steak! Might be more reasonably classified as a roast!
My favorite way,right now, is my 22" Weber. I'm working up to an Otto Wilde.
The only Mukbang videos I will watch are his
I can't afford your carnivore diet. I eat the 4 food groups: chicken, cow, fish, and pig
😂😅😂
Mince beef is a fraction of the cost and just as healthy.
128F? Like 53C? Why not a bit higher?... I do not know the reason... I am just asking.
Isn't 60C a bit better? What is better also, lol!
@@jennifermarlow.I have a neighbor who eats her steaks raw! I like them rate to medium rare.
I like to salt my steaks 24 hours in advance to dry brine. Then into the sous vide followed by a reverse sear.
Fav way to cook a steak: let meat warm to room temperature (about 2-3 hours), heat cast iron skillet to hot, add little tallow, add steak, make sure steak is flat to skillet, 2-3 minutes based on thickness of steak, turn over for 2-3 minutes, flip one more time, turn off fire. move to wooden cutting board, move to table, and salt. Eat!
Redmans real salt not plastic contaminated sea salt.
Yes, Redman's real salt contains more minerals than sea salt
I'm here for the 137 F bois on reddit to comment
All you can eat fat buffet..😂😂😂😂
Didn't we just see this video yesterday except you're now cutting the same steak from the opposite end? 🤔😂
My concern with meat is that it must be organic grass fed, with no antibiotics or tumor causing growth hormones. Because that industry does not care about the genuine health of the animal or you just so long as they can raise the animal to slaughter and make a buck. ❤
Eat meat liver eggs butter and cod liver oil then go squat. No special need to cook
Careful you don’t attract bears!
do you trust the plastic you cook steaks in with su vi?
Whats the protein to fat ratio in that?
Generally, by calories, about 70% fat and 30% protein. A New York steak is about 60/40.