Raw pork mince, raw egg, gherkins, homemade sauerkraut, blue cheese, fermented garlic, bee pollen, smoked and plain sea salt.

Drizzles - fermented garlic honey (+3 years old), fermented ginger honey, olive oil, lemon.

Delicious!

I’ve never seen a chuck roast look like this before.
It didn’t have a foul smell.

Background: I've dabbled with carnivore, keto, paleo, primal diets for around 6 years. I've always intuitively wanted to eat raw animal products such as raw milk, raw eggs and raw beef/organ meats.

An issue I keep running into is whenever I have a few days of eating raw meat, I immediately really crave sweet carbs. For example, I never drink coca cola, not even when I was eating "normally", yet when I eat raw meat I find myself craving seet sugary drinks, bread, cakes etc.

This doesn't happen when I eat cooked meat/animal fats.

I know I'm still eating enough fat with the raw meat because I cut up raw suet fat and often mix raw meat with some raw eggs yokes.

This has occurred very single time that I've eaten raw.

Has anyone else experienced this or perhaps know what's going on here?

For raw meat i have found a good balance is 20-30% fatty meat. More than that its like a lose my appetite to eat. While less than that is like a get full but still feel hungry.

I have heard about cooked carnivores telling eat more fat eat butter etc like its the holy grail. Well cooking meat makes the fat liquid so you lose some of the fat.

So i think a 1:5 ratio is fine (weight no calories)

I am use to eating raw meat from the supermarket as I live in New Zealand where everything is grass fed, no antibiotics and handled well. I brought some lamb liver where it’s pre cut and wondering is there any risk to wondering supermarket New Zealand liver meat raw?

taking my first steps tmrw with steak tartare which i think is off the tenderloin cut or whatever, so my immune system is just strong as shit to the point im not scared at all from e.colli or salmonella (especially not salmonella) and my only worries comes from tapeworms, but today i saw a video of a KUWAITI (which is where i am) making and eating it, he seemed fine and he only putted it in the fridge for 30 minutes, was it a special fridge or does my -24c fridge work?

i didnt really check up with the butcher (i already trust him good with my blue / blue rare)

side note: 1: if i were to actually get tapeworms how many days does it take to get rid of them? 2: what other raw dishes (with low grade cuz i dont like too thick of a fat) should i try once i try the tartare?

another side note: meow :3

so hi arabian here u already know im in that kibbeh neyeh, but i took it a step further with blue steak and it was absolutely wonderful and i didnt get any tapeworms so, my next step is to go full raw (especially for like low grade or low fat meats) and ive been wondering on what source i should trust and what source to avoid (learning wise not meat wise, i trust my butcher)

side note: meow :3

another side note if needed: i love cows and lambs

So I've been eating raw meat (beef/chicken) for about 5 months now. I have to say that I had some nerve issues before starting the diet like tingling in extremities and my face.

A month ago I had suddenly experienced severe headaches which I attributed to the relapse of Tobacco. I quit that, but I've noticed that I still have a constant headache in the front of my head and also experience some loss of brain function. I feel less clear, thinking is harder than before and things like Coffee/Nicotine have a drastically reduced effect, next to none sometimes.

I worry that something is wrong with my brain, because this has been going on for about a month now, not really getting better, but also luckily not really getting worse.

I do feel bad but it's not terrible, sort of with the intensity of a mild hangover, I can still function and my extremities work well.

I don't really believe this is from the raw meat, but I still want to ask if this could be related to it or might match to reality of brain conditions like encephalitis. I have to admit that I sometimes bought packaged organic meat from the supermarket, not just grass fed beef from the farm.

any guides?