A Complete Guide To Ground Beef/Mince On Carnivore
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- Опубликовано: 8 авг 2024
- In this video, we go over which type of ground beef/mince you should have.
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00:00 - Intro
00:32 - Advantages of each
01:46 - Issues with too much fat
02:23 - What happens when you go too lean
02:36 - The sweet spot for weight loss
03:28 - The sweet spot for healing
04:17 - What does "premium" and "prime" mean?
04:41 - Is ground beef as good as steak?
06:05 - My recommendation
Your timing is impeccable. I was literally just standing at the meat section in my local store before cursing because all they had was lean beef mince and nothing else. Just going to offset it with a few extra eggs and butter as a side dish with it. Currently cooking it all while watching your video 😅
Every video you produce is jammed packed with useful information. Thank you for your commitment to our great community. 😊
Hi Max, always so clear and concise, great content, helpful
I like your short well structured,informative videos.
Apparently in some countries they add fillers and other ingredients to ground beef. So check the back of the packaging before you buy.
I have been using the 73 percent lean stuff for over 40 years. I use tallow and lard for cooking. Eating fatty pork meat as well. Never experienced any issues with large amounts of fat. Never get full unless I stuff myself with 4 pounds of meat. I never get hungry either, so it's easy to eat and be satisfied. Maybe that is why I have never experienced depression.
Bro just made my night. I was gonna watch a movie but when i saw max upload... letsss goo!
hahahaha hope you enjoyed it bro. How's carnivore going?
@max.german Lovin it bro. My acne cleared up and for the first time in my LIFE I'm not constipated.
My parents are hesitant, but I'm still including dairy for now cuz I'm still growing one could say.
Good to hear man. Do you feel more energized?
Carnivore is great for growing. Because low insulin levels mean your growth hormone is always high.
@@max.german thanks bro. It's always my parents that are hesitant
Great content.... never seen any other videos that break this down as well as you. Thanks!
For the Kiwis.
Mad butcher has a special on >15% or Prime
$12.59/kg...brought 8 kgs and turned 6 kgs into cheese and bacon meat patties.
1 kg mince
4 eggs
1 Cup pork rind crumbs
1 cup cheese
1 cup of cooked bacon (i buy the dried bits).
I usually buy some liver too and throw 300g in per KG. But it was super expensive this week.
Going to experiment and try to find a good recipie without bacon.
110g each....serve with a fried egg cooked in lard. 4 in the airfryer at 200 for 10 mins. Perfect. Simple dinner. My kids smashed it tonight.
Can also make them into meatballs.
Awesome - cheers for that. Where do you get the dried bacon bits from? Just the local Pak n Save?
Sorry for the late reply. Got them from Why Not Auckland..$7.99. Theyre super flavourful though...add a little to some cream for a creamy bacon sauce. Or onto of pizza. Maybe costco or Gilmores have them too @@BoxOfChocs
Could that Dentist be Dr. Kevin Stock? He's put out some interesting stuff about what the human jaw used to look like and what it does now. There was plenty of room for wisdom teeth back then.
Go with premium low fat, add ghee to it to reach the desired fat %
Or add pure Beef Tallow
I just got a half of a cow and I have about a hundred pounds of ground beef grass-fed grass finished. The only downside is is it's 90% lean so I have to add fat in with it sometimes that's bacon sometimes it's bacon grease sometimes I add an egg. Otherwise it can be dry.
@@beaubolinger1521 I will do this too because I got a big bag of fat I can render down and make tallow!
im so glad you mention the jaw/orthopedic thing...
i have horrible seasonal allergies(which carnivore has helped A LOT) and i used to wake up every morning with a dry mouth..... the more you exercise your jaw muscles, chew hard meat, etc... the more your face muscles develop. the better you sleep, the better you breath etc,.... ITS ALL RELATED!!!! stop avoiding those chewy steaks, embrace them, enjoy the flavor as you chew... its good for you
Countdown (Woolworths?) actually tell you their fat content on the packet which is awesome. Their own brand Mince is also grass fed.
I don’t understand Grass fed. Every cow I’ve ever seen is grazing in a field???
In some instances, feed lot animals are fed on grains, even in Australia. Not sure about NZ.
Here on Gotland the cheapest ground beef is 24 %. Yatzy !!!! XD.
I buy 30lb chuck rolls vacupaked....cut up steaks, chunks whatever. Trim down to 1/4" fat around the outside and rend that in the crockpot/slow cooker. Cook on wood grill or hot cast iron pretty rare.
Brisket is even cheaper (about $1.25 less pep pound right now). Same process trimming, but 1.5" skewered chunks in instant pot for 42-minutes . Looks grey but tender as heck. Air dry for a few minutes and then pan or grill sear hot and hard 30-seconds each side.
Delicious.
Thanks for this one. I had just asked myself what % fat mince I should be eating. You've explained it to a tee. Thank you.
No worries. Glad you found it useful.
I do have 95/5ground beef but I add my own beef yellow and feel great
Beef yellow?! 😂 Surely you meant tallow! 🤓
Great points, thanks
In South Africa we have to be careful. We need to buy mince. When it's branded as ground beef it contains Soy along with other fillers and additives.
I live in Cape Town. I buy a 1/4 grass fed cow every few months. I have never seen a packet of ground beef with added ingredients in the supermarkets here where I live. However IF the ground beef has been made into patties the ingredients list is long.
@@Tee667 spar meatworld pick n pay. Checkers. Any seller. If they sell with added ingredients it will have a label with the list. Usually starts with '75% meat'. If it just has the price on you are good to go.
70 -30 for me is great 👍
I've only just recently discovered your videos and the ones I've watched thus far have all been excellent. Keep up the good work. I think this one was particularly good because you touched on the importance of fat AND also discussed chewing, jaw and tooth development, etc. There is also a growing number of kids whose upper palates are not normal just as their jaws are not fully developed, because of how their mothers ate during pregnancy and then the junk they were fed as babies. I have an adult friend in her forties, who had to undergo oral surgery on her upper palate which had been overgrown with bone instead of the softer tissue in normal upper palates. At any rate, keep up the good work Max! Looking forward to seeing more of you. Note: women in particular have unique challenges with carnivore because for so long we've been taught to eat less, so trying to eat the proper amounts we know we must eat to keep the metabolic fires burning continues to be challenging for many carnivore women. You might want to do a video on this.
Great videos Max. My Mum thinks i'm gonna have a heart attack.
Thanks Max!
In Canada, Extra Lean is 90/10, Lean is 83/17, Medium is 77/23 and Regular is 70/30. I have also seen 93/7.
Lean is the most widely available and also the cheapest so it's a no brainer to choose that for weight loss. I think I need to add less fat to the pan.
yes in Canada medium grind hamburger 77/23 is the closest you can get at the store that will get you the closest to a 1:1 protein to fat ratio. As a senior with many decades of eating a non optimum diet a little extra fat in my diet is a good thing. Only being 10 months into carnivore I figure I have another year or two to gradually heal my body.
The only time fat makes you fat is if you're combining it with carbs.
Exactly!
Thanks for the tip Sally because I am eating extraordinary amounts of high quality meats and fats and whole milk/cheese but still dropping weight which is NOT my goal.. maybe I should consider carbs temporarily.. it is sooo frustrating and the opposite of what everyone else is trying to achieve.. everything is about bloody weight loss.. not how to gain and sustain. Cheers.
Great information, Max! I eat a lot of ground beef and use the 80/20, or sometimes the 73/27. I don't drain the fat like I did before carnivore. We have been lied to about the dangers of fat!! God bless you for giving us this great advice!!
6 months carnivore and I love the 85/15 perfect taste, just enough fat, I was making burger patties and avoiding cooking it as ground beef cuz I wasn’t crazy about the taste but I think it was higher fat. Will try cooking the 85/15 as ground beef to see if I like it.
Great video Max! I prefer 80/20 ground beef but so often 73/27 is cheaper so I have to buy that.... It's nice having the 80/20 though because I can eat more for less calories. 😅 I am almost 90 days carnivore and I will say for those who can afford it, get the steaks because all that chewing you have to do is so much more satisfying (and like you said, better for your jaw!) That's my only qualm with this diet is if I could afford it I would just eat rib-eyes everyday and I think I would do so much better with satiety. Maybe someday. 😊
God damn Max, you looked really tired today! You train to much maybe? Be sure to get enough sleep, even thou you are a carnivore you're not Superman! Take care.
Ps. Good video as always 😊
It's that black hole he lives in. Bro doesn't know what light is.
Ayoo mustache Man is back 😁 thanks
Love beef mince burgers. Cooked in pig fat or ghee with celtic sea salt! I guess that is the antithesis of the richard simmons diet. Obviously that is not good for you ( low fat high carbohydrate riddled with seed oils). Carnivore has stood the test of time for millenia and i think a human could be a happy and healthy centenarian eating this way! Keep spreading the word Max.
Max, I’m on a budget. The absolute cheapest way I can buy a pound of beef is a pack of 100% 4 burgers. The ingredients are 99% beef, salt, pepper. That’s it. They are on offer at the minute for £1.75 per pack. An amazing price, what do you think. Is pepper an issue for most people or not?
Those are great burgers! Most premade burgers I see across the pond have a longer ingredient list which includes crap like wheat crumbs and seed oil.
I wish someone in the carnivore community would do one video devoted only to plant toxins, types of plant toxins and which vegetables/fruits cantain specific toxins...
You need to go to the vegetarian community for this, surely?
Let’s help the algorithm
Thank you this is very helpful! I am struggling with muscle cramps and can't seem to get my electrolytes right.
DRINK heaps of good Water
Thanks
I just got grass fed/finished beef from a local farm and having a hard time eating it. It is incredibly lean and I didn't realize that grass fed also meant gamey tasting meat 😢
Now here is the paradox with the FAT. I been on carnivore for some time now I am well fat adapted. I go on a 3 day fast once a month. Now just because I am fasting does not mean I am starving. I am not even hungry because I am fat adapted and I am using stored fat for fuel... See where I am going? Now if I don't want to fast and I am just wanting to lose weight and preserve muscle. All I do is just cut out the Fat but keep my protein the same. Why because the same thing as fasting if my daily protein is 150g that's only 600 cals a day... BUT I am not starving I get the exact calories I need to make up my daily requirement for stored body fat just like I do when I am fasting. I boggles my mind why people are recommending to eat fat like it is absolutely needed to lose weight. Why would you want to eat what you are trying to lose??? every gram of fat you eat is a gram of fat you don't get from body storage. Its no different from fasting. Think about it. If you are 100lbs over weight you are packing 350,000 calories of fat in storage just waiting to be burned. Why would you think that eating fat and butter is better than eating your own body fat instead.
I don't know if anyone else has noticed this issue, but I've found 9% fat ground beef to be the cheapest, whereas 12%-15% is the most expensive and then the price goes down again, with the highest fat content of around 30% being almost as cheap as the 9%. I've never understood the logic of it and was thinking maybe it had something to do with the type of animal that was used (old dairy cow vs. calf vs. meat cow etc.). And no, this wasn't a US experience, but the situation in the European country I used to live in.
is it worth it to purchasing a meat grinder and make your own ground beef ? ground pork ground chicken I am thinking of getting one great video by the way cheers from Vulcan Canada
I live in Edmonton and I have noticed that I can often find lean ground beef for $4/lb. It's hard to find any cut of beef for that cheaper than that here, so it would take a long time for a meat grinder to pay for itself. The only cut of beef I have seen go that cheap is brisket.
@@XaqNautilus ya true but i like the idea of knowing exactly whats in my ground beef
@@GOLFADDICT65 If you're buying whole cows, halves or quarters, I doubt you'd save much if anything from your butcher on processing fees grinding it yourself and you can tell your butcher exactly what you want anyway.
I've been shopping around for a meat grinder not made of aluminum myself and by golly they are expensive.
I slow cook ground beef but by doing so I’m probably losing the fat benefits. I’m struggling on carnivore. I always seem to have very light brown loose stools….sometimes diarrhea. I’m not sure if it’s too much protein or my bile production is too low
I meant Tallow
why no mention of the obviously superior 75/25 ground beef?
I added salt, pepper, beef stock and some gravox which unfortunately has some carbs to add flavour. Worked well and still low carb 😋
Hello gorgeouses have a wonderful day & remember Pray & Stay strong eat enough meat get healthy & stay gorgeously. Always hit the like button & subscribe.
Great, Costco 100% Grass fed hamburgers are 80/20
Only 18% mince from Countdown for me.
2% is ‘splitting hairs’.
Ground beef is steak yes, BUT when you cook ground beef you are destroying TAURINE which has important functions in the heart, brain and immune system, It helps support nerve growth, helps us maintain proper hydration and produces bile salts, which help in digestion. Taurine also regulates minerals and supports the general function of your nervous system, vision and eyes. Cooking the steak also do good thing like making collagen more bio-available. So if like most people you leave the inside uncooked(medium rare, rare) you get the best of both but can't do that with ground beef. I was eating only ribeye for a year and felt better than in my prime. Now I moved country and can only get ground beef and it's not the same. I really struggle find my sweet spot.
Just cook your scrambled eggs with the rendered fat
Half the fat macro is going to cook out.
1:40 It's not, though.. Your body doesn't store fat if you're not blasting insulin day in day out. I'm eating over 3000 calories a day, in about a Kilo of ground beef, 65-80g of butter and between 2-6 eggs. I'm eating more energy now than I used to as a vegan, and yet I'm consistently not gaining fat as compared to before (I'm gaining mass, but muscle), when I would eat 1700-2000 calories and was consistently getting fatter, sicker and weaker.
I've even tried eating 2.5-3kg of beef a day for prolonged periods of time and I never gained a single pound. Weight gain is a product of combining fats and carbs. If you're just eating fat, you won't gain weight, if you're just eating carbs, you won't gain weight. How many fat carnivores do you know? how many fat frugivores do you know? When you combine your fats and carbs is when you see weight gain.
Video idea: comparing the various cuts of beef, such as brisket or flank or top sirloin.
Can you compare the various types of cow sections and share which ones are good for regular consumption and which ones to not eat as often - if it even matters? Are there any differences in nutritional value in different parts of the cow or is it entirely dependent on the cow having a grass-fed diet?
The only real differences between cuts of beef from the same cow is the fat content and tenderness, the nutritional values are very similar. For example an inside round tends to be much leaner than chuck. Brisket tends to be one of the fattier cuts but it depends on how you trim it.
@@XaqNautilus Great insight. I love brisket so this is good news.
Seems like carnivore works really well for fat people.
I'm in Brisbane 18 percent fat at the mo for budget reasons
You failed to mention one of the most disgusting aspects of eating ground beef. One study showed that the average ground beef you buy in the store has over 1300 different types of cow DNA in it. That's right. That ground beef your eating - even the grass fed organic kind - is likely to contain meat from 1300 cows.
That is the most disgusting I have ever heard of.
Eat steak. Stay healthy.
There are (very rare) farmers who butcher cows and only make ground beef from that single cow though I have no idea how to find one.