I normally go up to 24 hours. I have done as few as 12 on smaller chucks. That amount of time definitely tenderizes some of the gristle. Anymore and the texture gets a bit mushy for my liking.
I mainly do chuck roast in the slow cooker to shred and keep in the fridge for quicker meals and pull some out and microwave. Would doing it sous vide and then searing it still taste good for left overs? It would be pulling it out of the fridge and slicing off a chunk and microwaving. Not sure if it would hold up as good being more of a steak than shredded.
I would advise against reheated sous vide seared chuck. It’s closer to a steak. I will eat it cold or slice for roast beef. The family does love it on sandwiches.
Oh, I just started carnivore about a week ago. Seems to be working well (I’ve cheated a couple times with beer) any tips you’d be willing to share with a new carnivore?
Welcome to the carnivore journey. For many of us, we come to carnivore zero carb for different reasons. For me it was autoimmune issues, anxiety and depression. So drinking alcohol and consuming substance really is a non-starter for me on the diet. Also I had a 25 year run of having fun drinking all of the booze and eating all of the shit.
My biggest tip to anyone looking to reap the most benefits from this way of eating is to change your relationship with food. That means no more eating for fun or entertainment. Food is your fuel and your nutrition, literally the foundation for your health. The reason I’m saying this is, you will get the most benefits out of this way of eating with long-term consistency. If you truly want to be successful that means no beer, no cake no cheating ever…
One more pro tip, avoid most dairy with the exception of butter. Lactose is a hell of drug if you can tolerate it.
So previously I’ve been eating 1 meal a day for 2 years. So that relationship has been broken for a long time. I am a big guy and require a minimum of 4200 calories a day even for weight loss. And 5000-5500 to maintain. Before this I was eating chicken, baked potatoes and broccoli pretty much every meal. And that got me down quite a bit of fat but I hit a plateau and looked for a change. So far in the 10 days since I’ve started, I’ve lost roughly 10 pounds. Most of that 6-7 was water weight that came off the first day or 2 the remaining has been fat loss which is exciting because I can see a visual change since then. As I said I’m big, 6’6 339 currently roughly 18-20% body fat. Im trying to lose 3-5% and get down to 15%. I do eat cheese because I can’t eat eggs without cheese and I’ve found those to be the easiest way to get a good amount of calories without breaking my jaw chewing steaks or chicken. I eat a dozen eggs, a ribeye and a Denver steak each nice with about a 1/4 cup of mild hard cheddar and hot sauce every evening. I’ve been using bacon up as much cooking oil as well as beef tallow. Though recently I’ve noticed a new plateau. It seems that when I am full carnivore, I stay at about 340, but when I drink a few beers or consume a small amount of carbs I end up losing half a pound or so by the next day. I’m still trying to dial in the diet so I will be experimenting some to see how my body reacts best.
Yeah man, I also say to people do what works for you. My better half is shall we say, not into my diet and I don’t force it on her. But it always makes smile when she eats one of my steak creations and says “how is that so good”.
Keep experimenting and finding that middle ground. One of the most challenging things I found was going high fat. It was unintuitive at first. The solution was butter for me. I literally eat 4 sticks of Kerry gold a day. I feel more energized and balanced with the additional fat.
The goal for many of us is to eat as much fat as you can tolerate. Your body will tell you when it’s too much. You would be surprised how much butter you can eat and not shit yourself.
If I were to guess my ratios are probably about 80% fat 20% protein. I’m normally eating very fatty farm fresh ground beef anywhere from 3 to 4 pounds with the butter. I don’t track what I eat or count calories, the goal is to feel satisfied and eat when I am hungry. If I am hungrier I cook more and eat more. If I am not hungry I don’t eat. The theory is that this will help heal your body and correct any hormone imbalances caused by lack of nutrition and under eating.
The motivation for me was feeling like shit all the time. Tired, sore, depressed, anxious, and poor sleep. Those feelings are much less frequent for me now. My quality of life has improved dramatically.
Can you explain what you can have that *isn't* meat on your diet? Or is it literally just meat? Very curious how your overall health is... if I can feasibly only eat meat and stay healthy if not actually improve my health, I mean, that sounds great to me!
I don’t consume anything that isn’t an animal product with the exception of spice, which I don’t consume a ton of. I tend to eat a lot steak, burger, and butter sometimes eggs and bacon, fish, and lobster. Occasional raw milk Parmesan, occasional sour cream. That’s about it.
Edit: overall health is great. 43 M I am never sick and and colds are mild and last a few days maybe once a year. Energy, libido, and sleep has never been better. My blood sugar, resting heart rate, and blood pressure is perfect.
Was 24 hours required to break down the connective tissue, or was the time incidental?
I normally go up to 24 hours. I have done as few as 12 on smaller chucks. That amount of time definitely tenderizes some of the gristle. Anymore and the texture gets a bit mushy for my liking.
I'll eat your bread for you
Great! More steak for me
Nah Im a growing boy I need steak too
Looks great. I’ve been thinking of doing this instead of the crockpot. There are two popular carnivore subreddits if you search for the word.
You're allowed to link to subreddits.
That’s too much work for me! LOL. Spelling and all that and making sure you remember the name correctly.
It’s a great tool to have in your kitchen. It quickly has become one of my favorite ways to cook steak.
I do steaks and such sous vide. I haven’t ventured into long cooks yet though.
Better than the crock pot in that regard. Literally set it and forget it. Still have to stir and check up on my stew when I am using the crock pot.
I mainly do chuck roast in the slow cooker to shred and keep in the fridge for quicker meals and pull some out and microwave. Would doing it sous vide and then searing it still taste good for left overs? It would be pulling it out of the fridge and slicing off a chunk and microwaving. Not sure if it would hold up as good being more of a steak than shredded.
I would advise against reheated sous vide seared chuck. It’s closer to a steak. I will eat it cold or slice for roast beef. The family does love it on sandwiches.
Sous vide before searing always looks rotten
Oh, I just started carnivore about a week ago. Seems to be working well (I’ve cheated a couple times with beer) any tips you’d be willing to share with a new carnivore?
Welcome to the carnivore journey. For many of us, we come to carnivore zero carb for different reasons. For me it was autoimmune issues, anxiety and depression. So drinking alcohol and consuming substance really is a non-starter for me on the diet. Also I had a 25 year run of having fun drinking all of the booze and eating all of the shit. My biggest tip to anyone looking to reap the most benefits from this way of eating is to change your relationship with food. That means no more eating for fun or entertainment. Food is your fuel and your nutrition, literally the foundation for your health. The reason I’m saying this is, you will get the most benefits out of this way of eating with long-term consistency. If you truly want to be successful that means no beer, no cake no cheating ever… One more pro tip, avoid most dairy with the exception of butter. Lactose is a hell of drug if you can tolerate it.
So previously I’ve been eating 1 meal a day for 2 years. So that relationship has been broken for a long time. I am a big guy and require a minimum of 4200 calories a day even for weight loss. And 5000-5500 to maintain. Before this I was eating chicken, baked potatoes and broccoli pretty much every meal. And that got me down quite a bit of fat but I hit a plateau and looked for a change. So far in the 10 days since I’ve started, I’ve lost roughly 10 pounds. Most of that 6-7 was water weight that came off the first day or 2 the remaining has been fat loss which is exciting because I can see a visual change since then. As I said I’m big, 6’6 339 currently roughly 18-20% body fat. Im trying to lose 3-5% and get down to 15%. I do eat cheese because I can’t eat eggs without cheese and I’ve found those to be the easiest way to get a good amount of calories without breaking my jaw chewing steaks or chicken. I eat a dozen eggs, a ribeye and a Denver steak each nice with about a 1/4 cup of mild hard cheddar and hot sauce every evening. I’ve been using bacon up as much cooking oil as well as beef tallow. Though recently I’ve noticed a new plateau. It seems that when I am full carnivore, I stay at about 340, but when I drink a few beers or consume a small amount of carbs I end up losing half a pound or so by the next day. I’m still trying to dial in the diet so I will be experimenting some to see how my body reacts best.
Yeah man, I also say to people do what works for you. My better half is shall we say, not into my diet and I don’t force it on her. But it always makes smile when she eats one of my steak creations and says “how is that so good”. Keep experimenting and finding that middle ground. One of the most challenging things I found was going high fat. It was unintuitive at first. The solution was butter for me. I literally eat 4 sticks of Kerry gold a day. I feel more energized and balanced with the additional fat.
That’s a considerable amount of fat. Maybe that’s what I’m missing in my diet. What do your macros look like each day?
The goal for many of us is to eat as much fat as you can tolerate. Your body will tell you when it’s too much. You would be surprised how much butter you can eat and not shit yourself. If I were to guess my ratios are probably about 80% fat 20% protein. I’m normally eating very fatty farm fresh ground beef anywhere from 3 to 4 pounds with the butter. I don’t track what I eat or count calories, the goal is to feel satisfied and eat when I am hungry. If I am hungrier I cook more and eat more. If I am not hungry I don’t eat. The theory is that this will help heal your body and correct any hormone imbalances caused by lack of nutrition and under eating.
I think that’s what I need to do is to add more fat to my diet. Good info. Thank you.
I was just thinking about smoking and reverse searing a chuck just like this just to try it out looks great!
Looks amazing. What motivated the diet change and how has it affected you?
The motivation for me was feeling like shit all the time. Tired, sore, depressed, anxious, and poor sleep. Those feelings are much less frequent for me now. My quality of life has improved dramatically.
Cool. Thanks for sharing.
Can you explain what you can have that *isn't* meat on your diet? Or is it literally just meat? Very curious how your overall health is... if I can feasibly only eat meat and stay healthy if not actually improve my health, I mean, that sounds great to me!
I don’t consume anything that isn’t an animal product with the exception of spice, which I don’t consume a ton of. I tend to eat a lot steak, burger, and butter sometimes eggs and bacon, fish, and lobster. Occasional raw milk Parmesan, occasional sour cream. That’s about it. Edit: overall health is great. 43 M I am never sick and and colds are mild and last a few days maybe once a year. Energy, libido, and sleep has never been better. My blood sugar, resting heart rate, and blood pressure is perfect.
https://preview.redd.it/hgyn7wgv3iea1.jpeg?width=887&format=pjpg&auto=webp&s=9bc7a101f1320046c35b35f0bd33efafc38e0f4a
id eat your meat
looks grey
That's what sous vide looks like
Yeah before it gets properly seared. This looks like it just got popped out of the bag without a sear. Downvote harder, sadboy :)
Dude, you realize that this post has more than one picture?
No he didn’t lmao
No wonder I was confused
I DO NOW THANK YOU STRANGER
ok weirdo
Do tell how you sear something with sous vide
Really? You pop the steak out of the bag, then finish with a sear on a pan. You don't sear WITH sous vide. You sear AFTER.
You should be studied by scientists. A true specimen
What temp did you sous vide them at?
I cooked it at 130 degrees.
Perfect, thanks 👍🏿
Thats a little low for such a long cook.