How to Make The Perfect Slow-Cooker CHUCK ROAST // Carnivore Diet, Zero Carb, & Fall-Apart Tender

The easiest, most delicious carnivore diet slow-cooker chuck roast recipe! ❤️️🥩
✨ Video Links ✨
Dehydrator: amzn.to/3KDe7FN
White Oak Pastures: bit.ly/37dEWTv
15% OFF CODE: RIBEYERACH
Redmond's Salt
shop.redmond.life/discount/RI...
15% OFF CODE: RIBEYERACH
Crockpot: amzn.to/38K3eVq
Follow me on instagram → @ribeyerach
Etsy Shop → www.etsy.com/shop/RibeyeRach
Rachael's favorites →
Carnivore Crisps
carnivorecrisps.com/
10% OFF CODE: RIBEYERACH
Keto Chow:
www.ketochow.xyz/?wly=RIBEYERACH
10% off code: RIBEYE RACH
Amazon Favs → amzn.to/3hQl76i
Unaged Meat (Low Histamine Sources):
White Oak Pastures: bit.ly/37dEWTv
15& Off Code: RIBEYERACH
NorthStar Bison: rwrd.io/aa7vlwa ($10 off order)
___
Some of the links in the description may be affiliate links! This basically means that if you purchase something through the link, I might receive a small commission (at no extra charge to you). Thank you so much for supporting my channel! ❤️️
#CarnivoreDiet #LionDiet

[@alromero5685]

Thank you. Finally someone made a video about slow cooking a chuck roast without the veggies! Long live us carnivores!

[@sherryYYC]

......longer than the vegans, anyway 😉

[@localfatty4364]

We will literally last the longest 😂

[@mudpuppy8740]

I’m thinking about only eating this and steaks for the rest of my life, I really like it a lot

[@gabrielvelasquez117]

I put a whole stick of butter in mine!

[@thebadger9302]

I place my roast in the crockpot, no salt, no seasoning, no liquid. No presearing either. 6 hours on high. It will fall apart when finished cooking and it will have created its own broth. The flavor of the meat is delicious!

[@RibeyeRach]

Sounds delicious! I've come to like the pre-searing a lot, but used to do it without as well :)

[@Dakiniwoman]

Thank you I wonder how it will be if started from frozen?

[@thebadger9302]

@@Dakiniwoman I've never tried it that way, but I don't see it not cooking thoroughly. I have one frozen, I'm going to just drop it in the crock pot and see what happens next time!

[@Dakiniwoman]

@@thebadger9302 Well since I have unfrozen my meats and they are now in the slow cooker... my very first time using my Kitchenaid slow cooker... it seems foolproof. I wonder why I left it in my cupboard without using for the past year?

[@thebadger9302]

@@Dakiniwoman I've done that sort of thing myself, with my Insta pot, air fryer, toaster oven.....hahaha!

[@booswalia]

Thank you for this. I'm new to carnivore AND to cooking. This really helps when I spend $40 on a roast and it usually ends up like shoe leather.

[@dcbc991]

New carnivore convert here! I made this recently also in the slow cooker. But I omitted adding the water and instead after searing in a cast-iron pan, I transferred the searing juices to the slow cooker poured over the roast. Cooked on low overnight (about 8 to 9 hours). Same thing, fall apart delicious. Try not adding the water next time and it should be just as good if not better.

[@paulaknit]

That's the way I cook mine. I do strain the liquid and use it as broth for all my left over meat for a soup, so good. Carnivore rule.

[@LucidCoder]

Wonderful demonstration of how easy it can be! Might I suggest some things to try? I like to cut up the meat into big chunks first. This is more surface area to brown, and the heat can penetrate sooner. Next, I don't add any liquid to the slow cooker. (The meat releases enough liquid already.) Cook on Low and turn the meat chunks after a few hours to keep them from drying out much. After 8 hours, I shred the meat and return it to the pot to reabsorb some released liquid. Lastly, I eat it in the liquid, which is very flavorful and full of rendered fat and collagen.

[@karlhungus5554]

I think I could eat pot roast for every meal every day.

[@AdamConstantine]

I tried this for the first time today in the crock pot. Normally I smoke them for 10hpurs on my offset smoker but I wanted to not have to tend to a fire for 10hrs. I smoked 2hrs over hickory wood. put into the crock pot just as you showed here and added half stick of butter. So good!

[@Mr.Batsu12]

A crock pot (slow cooker) is an almost essential tool for people on carnivore. I feel the same about a sous vide being essential. I use mine to make bone broth every few weeks and it's amazing. I bag and freeze leftover pork bones from ribs or roasts as well as chicken bones when I occasionally eat that. I made a 'batch' of bone broth yesterday and the only thing I ate yesterday was 2 mugs of bone broth and maybe a cup of meat that was left on the bones and broke off curing cooking. An entire day's eating from leftovers that would have normally been thrown away. Plus I still have 7 or 8 cups of bone broth in my refrigerator left over.

[@matthewbuckner4000]

Best searing video ! 😋💕😋

[@ronsketocafe]

Thanks for the video I'm doing a 3 day Carnivore challenge this would be a perfect meal!

[@meatvenus]

Rach, I just had to watch this one again as I bought a big box of Beef from a regenerative farm! I just followed you and my roast is in the slow cooker now! fingers crossed it comes out like yours. there's salt & butter all over as I type this but smells amazing in here. I am NO cook, so the Carnivore lifestyle is really suiting me! Thank you again

[@CasperChicago]

Great video. The crockpot does 90% of the work; you just have to take care of the seasoning and cook time. Very simple to understand video 👍🏾

[@suechef9026]

Hi, thanks for your video. My crock pot meats often get too dry despite slowly cooking in liquid for hours so this time I tried your timing which worked wonderfully - thanks again!

[@SFRevivalishere]

I made it tonight and it was awesome!!! Thanks for a new addition to my regular meals.

[@odetterobitaille5545]

Love all your videos,that roast looks so good,I am making a sirloin tip roast tomorrow in my crockpot and will sear it this time,I’m sure it will be a lot better than the way I was making it by just putting in crock pot without searing it,thank you so much for all your recipes.You look amazing and pray that you continue your journey by feeling better and better.🙏🏼🙏🏼🙏🏼

[@markg813]

I drink the leftover stock as well. Makes cleanup easier too lol.

[@danroache8170]

Very good job. Thanks for the demonstration and the information.

[@jeannedigennaro6484]

Such a good idea to save the braising liquid separately.

[@Cole-lz8ni]

Thank you! Great idea with that drink as well

[@ricknplano1401]

I always enjoy your videos. Thank you for sharing with us.

[@RibeyeRach]

Thanks Richard! Glad you're here!

[@stwong71]

Perfect timing! I just bought chuck roast and I've never cooked one before

[@RibeyeRach]

Awesome! Hope you enjoy :)

[@alandaniel1082]

I need to get my chuck cut thicker but thank you this answered my queries.

[@cassandrasmom]

I bought 4 chuck roasts recently when they were on sale! So flavorful!

[@RibeyeRach]

That's awesome!! It's one of my top favorite cuts!

[@donswords6671]

You're so sweet. Thank you for this video for simple me! I'm going to try it today. Grass fed.

[@poetreenmocean]

Love your videos - you are such a source of inspiration in your honest, true faced sharing. Thank you. Brisket was on sale here the other day (3.49 a pound!!!!) so I bought one - thought of you and recall it's one of your favorites. If you ever feel like sharing how you cook it, would appreciate that. I have almost 14 pounds of it and am not sure what to do with it - cut it into smaller pieces and froze it for now.

[@RibeyeRach]

Thank you for your comment! I'm glad you're here. So exciting you found a great deal on brisket. I definitely plan on sharing several videos about making brisket (hopefully) soon! 😊

[@janinehiltscher2697]

Looks great!! Thanks for sharing this!!

[@RibeyeRach]

❤️️❤️️

[@iammellbell]

This looks so delicious!

[@RibeyeRach]

❤️🥰

[@korbandallas8931]

I've got my chuck in the slow cooker now, 2 more hours to go!

[@desireec9222]

Thanks, definitely needed this.

[@RibeyeRach]

❤️️❤️️

[@computertooter]

Looks delicious! Thank you.

[@RibeyeRach]

Of course!

[@bigjuice5821]

Thank you rach!!!

[@relentless832]

Thank you.

[@IMOO1896]

I’ve wondered what to do with the liquid after roasting.

[@HardBlues]

Love the video. ty

[@Sonder0077]

This video just made me order 6.5 lbs of chuck roast. I can't wait to cook and eat it tomorrow.

[@maximusmeridius1240]

Great voice Great recipe

[@bigz5262]

Cool shirt. Thanks for the video

[@RibeyeRach]

Thanks!

[@secondchancestudio2303]

Yum 😇

[@watkinsrcful]

Nice

[@caryverhalen]

Carnivore newbie, 😊 thanks ♥️

[@RibeyeRach]

Glad you're here!! 😊

[@karinyaboriskova441]

I prefer chuck as a quick, rare steak. Even discovered and love beef shank steaks. As long as you like them rare, they are plenty tender enough.

[@ShoeBoyReview]

I thought you have to slow cook chuck roast to let the connective tissue break down. You can eat it medium rare?

[@karinyaboriskova441]

@@ShoeBoyReview I try to err on the side of rare than medium. You are right, chuck usually IS a slow cook/braise meat but it's also cheap(ish) so I make it like a steak. It's tougher than ribeye but usually decent. I cut it 2inches thick and cook on a cast iron pan in grill with the temp as high as I can get it for 3 mins side one; and 2 mins side two.

[@ildefonsovilar]

OMG thank you for this! I'm about to make one so I can have snacks between meals

[@geraldc5165]

It's not blood.

[@Kwaark]

thx for this ! testing this out today, 1st time using the slow cooker

[@lecamcconnaughhay1840]

Blessings

[@RibeyeRach]

❤️️❤️️

[@DoctorBoom.]

Doesn't all the flavor of the meet dissolves into the water? does it not make the meat itself taste bland?

[@MichaelYbarra238]

i just did this with a 4.3lb chuck roast. is 1 cup of water still the recommended amount? not sure how many pounds your roast was in this video

[@CarlHeaton]

4:21 lol you can literally see your mouth watering :)

[@keydobutkrak]

Nice 👍🏼

[@RibeyeRach]

😊

[@kkutube1972]

Add electrolyte?

[@katioconnor5295]

You mentioned histamine issues... I read an article that slow cooking method of meats increases histamine, where pressure cooked under natural release, instant-pot method, does not affect histamines..... yes I love all the benefits of Chuck roast too! Nice video 👍

[@dani88light]

❤❤❤

[@terryrustad1800]

Excellent Information ... Gratitude & Appreciation 💫

[@rebeccalawrence7415]

Thanks so much for sharing! For histamine intolerance, when you freeze meat that you’ve already cooked, how do you reheat it and stop it from drying out? I seem to have trouble with this!

[@RibeyeRach]

I usually reheat from frozen in a glass container in either the toaster oven or the air fryer. 😊 I add some extra animal fat (typically frozen too, either tallow or raw butter) to keep it moist! I've even tried spraying it with water if I don't have any fat on hand and that works too. I also recently starting reheating things at a lower temperature (around 275-300 degrees Fahrenheit) and that seems to help with the tenderness too! I've actually heard sous vide is the best way to reheat leftovers but I haven't tried it yet! Apparently sous vide is one of the lowest histamine cooking methods out there too. Hope you find a way to make the frozen leftovers taste better :)

[@Bobrogers99]

I know burnt food isn't healthy, but I love leftover potroast seared on one side in the frying pan until a bit crusty. Then deglaze the pan with a tiny bit of water and use that to moisten and flavor the meat, or moisten it with a bit of leftover potroast gravy.

[@amyprussia2858]

I wonder if I could sear the day before put it in the fridge and then start the crock early the next morning to save some time?

[@bigz5262]

I was just thinking the same thing. You could seer up a few on Sunday and then each morning just throw one in the crockpot throughout the week

[@dsonyay]

I do the same with the juice.. i kinda jokingly refer to it as soup, which I guess is technically correct.. but yes ..very yummy. I also pour the fresh stock into a small bowl , add some butter, and dip the roast into it as I’m eating.. after eating I usually drink the remaining liquid, so I usually don’t have much liquid remaining. Good video. Btw- you shoukd look into cycling as exercise.. you’ve mentioned and of issues with your body and cycling is very low impact. Find a bike with a very upright position.. just an hour peddling at a slow pace burns a lot of calories and really good for the heart

[@insurubagtr]

you said you add electrolytes to the leftover beef stock im looking for suggestions on what electrolytes i should get?

[@RibeyeRach]

Yes!! I use Redmonds unflavored electrolytes. This is the link: redmond.life/products/re-lyte-electrolyte-mix?afmc=14v The code "RIBEYERACH" will get you 15% off 😊

[@Mr-mopar]

Can you save the stock and reuse it on a lean roast to add fat and flavor?

[@xo7454]

I save the meat stock... add ground beef and chopped up liver and additional water. :)

[@carolkotsiopoulos5781]

great video and recipe, plan to try today. Question: can anyone clarify what exactly is "red mint salt"? i've tried to search online and cannot find anything that matches. thank you!

[@TriedbyFires]

Redmond Real salt

[@carolkotsiopoulos5781]

@@TriedbyFires thank you!!

[@rikstar.]

Can i do this with ribeye?

[@RibeyeRach]

I wouldn't recommend it. Ribeye is best medium-rare, not slow cooked :)

[@irSteven]

I love White Oak Pastures too! I worked at the Whole Foods in Tallahassee when it first opened back in 2014 and the Owner of White Oak was at our store handing out samples. Such nice people and great food! Have you tried their eggs?

[@RibeyeRach]

That's awesome! They are the best. As of right now, White Oaks eggs are not corn/soy free, but they are in the process of migrating all their eggs to be corn and soy free. Hopefully that'll happen in the next few months, then I will definitely be getting my eggs from them!!

[@StephRenee812]

I'm the over salter kind.. I've gotten better..

[@chrissy4752]

Can anybody tell me what temperature the roast is at when it falls apart like this?

[@StephRenee812]

Idk about Temps. Big and even small crocks 5 to 6 hrs on high, or low 9 or 10 hrs. Never fails. I have 3 different crackpots and all cook pretty much the same.. wish I could help you..

[@chrissy4752]

@@StephRenee812 you did!!! Most of my recipes call for 8 hours on low. I'm realizing the time is sometimes more than 8 hours. I have always wondered if tough meat was due to the meat being overdone or underdone.

[@Dakiniwoman]

Thank you for this video... I bought a front quarter of beef and included are a lot of thick chuck steaks. I have not had good success with the first two so I am looking for a better way to cook them, and then I found your video. I have seen a few others of your videos. I am trying to get well also. I am a carb addict and have given in too many times now to having a banana or some other fruit now and then and it is not working for me to either lose weight or feel well... Now I am trying very hard to keep to only meats and mostly beef with only Redman's Real Salt as you are showing here. I don't understand what the Histamine problems are? You probably have a video somewhere that explains what those symptoms are? I am fat and I don't lose weight on Carnivore even if I am strict, but maybe I have not been strict for long enough periods of time... I don't give up though. I am just trying to get well enough to work so I can earn a living. I bought a slow-cooker but have not used it yet and maybe this is the time I will get it out and learn how to use it. One of my Chuck steaks, folded over looks about the same size as your roast. My chuck steaks have a lot of bones in them?

[@tropicaoptica]

You are not a "carb addict". The human body and brain runs on glucose. FRUIT is an ideal source of carbs for humans. Before we migrated to northern climates, we lived in tropical regions where fruit would be an ideal food source. And we still ate as much fruit as we could get our hands on as we moved farther away from tropics. Fruit is not what caused the obesity problem with humans. Also the great apes eat fruit. Its just common sense this stuff is good for us. If you try and eat strictly meat or low carb it is never sustainable long term. You will only gain back way more once you start eating carbs again... I mean what is a life with fear of eating carbs anyways?? I even eat pizza and pasta sometimes, but I have been a fruit based eater for 13 years and have had the same body weight. I eat 2500 cals a day. Im NEVER hungry and because of all the fruit i eat, i dont crave pastries and cakes anymore which are also loaded in fat and inflammatory vegetable oils. Check out Freelee the Banana Girl or Get Fit with Natasha. Follow their protocols. I'm not plant based anymore, I eat some meat at dinner sometimes, and is why im watching this video because been trying to get my chuck roast recipe down. But please, fruit is your friend. A banana is not going to make you fat. I eat a smoothie with 8 bananas in it all the time.

[@jackvoss5841]

Nice presentation. I would add veggies the last 2 hours, and go to a High setting for the next hour. I’d a,so use the pot stock for gravy. I use stone ground whole wheat flour. JARVIS good eatin! Courtesy of Half Vast Flying

[@maddy605]

Think of the delicious gravy U can make from this juices😋😋😋

[@chrisstellers3419]

Are you related to Judy Greer?

[@cookingkoalas1380]

Ya'll outta try McCormick Brazillian Steak Seasoning (let it brine for 12-24hrs), Next Day: Cook all sides in the frying pan and slow cook on high with a cup of Lemon Juice for 3 hours. I usually like mine to be able to make steak slices out of by cutting it with a knife

[@JamesBond-wx3nz]

(Long wordy, sorry, but grateful), 🏆Loved the video. I had a chuck roast yesterday afternoon (not bear the quality of the one in your video though..fixed nearly same manner....but maybe with a couple of cheats I employed because I can🙃. As you get up there in years somethings are less important at points in time not all love it fixed as you did. I have narrowed down to two ways I will cook a beef chuck roast, a whole chicken and even a 1/2shank ham. No muss no fuss for me in the clean up and the saving of leftovers for later. I use near identical slow cooker as in video. But here is my slow twist (only for me because I dislike handling the crock to hand wash afterward. So I discovered only a few months back they sell Slow Cooker liners that after you are finished cooking simply trash the liner the crock at best needs only a minor rinse and towel dry and ready for the next culinary Carnivore dish delight (and getting better as the week pass to know exactly what seasoning I want to use or omit entirely sorta what am I wanting it to be savory flavored or do I want the grass roots primal. Yesterday was a first for me to use the spices I did because was not sure about a couple were causing issues very possibly. But no later side issues on the ones I did use. Yesterday (actually about 10pm before about to go to bed, the night before got the chuck roast out (thawed) this one was medium sized🥩33oz placed it straight into the slow Cooker bag not even handling it just remove cellophane off the tray and dropped the roast into the bag (bag is like a small well the size that fits up to 8qt crocks (a 4 pack of the transparent bags sells for about $2.50 for the 4pk, usually found where the banking pans baggies aluminum foil and such like can be found in most stores...and less expensive if you buy larger quantity and as well can be order on line)... Anyway, the roast is in the bag first few time added nothing, "zero" close the bag at the top,and set in crock to medium ( mine has a warm setting then medium and high, I set to medium, have added zilch water etc just the meat piper the lid on walk away. Won't bother to even look on it until next day after 12 hours with yesterday. It browns off nicely too. So I don't mind not searing mine....you cook anything that long it will surely brown! 🙃. This time however I kinda wanted to get jiggy with this roast really feeling back in the game again on Carnivore and really enjoy cooking and trying for epicurean wizardry and cooking Carnivore has given me some interesting challenges to come to the plate, and I'll take a swing, sometimes I may get a base hit, sometimes take a swing and hit right out of the ballpark home run. Yesterday's was a 6of a 1-10 scale but has better potential going forward . I like honing some recipes to see what wakes a entree my and what puts it to sleep. But having fun loving many results as I get better at Carnivore cookery. I even sometime found I can come up a delightful flavor not before had same cut fixed same way with using basic simple zero or super small carb count addition (like a spritz of lime squeezed out on some cooked meat gives it a really mild zing, zest, or flare when using in combination some good salt along with) anyway the newest re-tweak has I have now discovered is big plus for me.m is the addition of a cube of butter, 4oz split length wise in 1/3rds and just put it atop whatever the meat I am cooking that day. Gives it great flavor not quite decadent savory but I am honing in on that as well. I so love this Carnivore life. Feel so much more alive than have in many years. Truthfully said (for me) and this is only day #56? (YIKES I think I told someone in a comment yesterday I was on day 60...not sure what I was thinking as I wrote that. But it is Day 56 today May 3rd) Only even mention this trivial number as in just those many days and my life "body and Mind" is different as night is to day in that short of time And I marvel at what is occurring with each passing day as I continue to grow in this way of living ( food choice wise) just phenomenal. Segue back to my 🥩chuck roast, I added in several spices because I happen to like their flavor signatures not alway good together which is where I hone a entree up the scale to maybe 8 or maybe even a 9, rarely but have hit the 10 that is a bonus day in my culinary wackery. So there is the 4oz Stick of butter 1/2tsp Himalayan pink salt (to start up as seems works better and a 1/4 tsp all the rest that I used in this last roast... Black pepper, paprika, Grd. annatto seeds, rosemary, thyme, sage, cumin, coriander, curry, and 1tbs of liquid hickory smoke loved smoked meats and roles the roast in a blend of the dry spices before adding the butter planks, and the liquid smoke then set the bag into the Cooker tied the bag to close it up but Norma so tight the build up of the meat temp would cause bag to rupture and lid on top 12-13 hours later roast was basically done let it set turned down to warm to eat later after returning from a Dr.'s Appt. which for me was just a generic quarterly routine check you vital stuff and have a good talk with the Doc about life after hours. We have been Dr. patient for over 20years as well casual friends and spend time jawing about all kinds of things and his past hobbies and such. We share a lot of common interest....But yesterday's bonus, beside the roast and later a couple of ounces of chicken livers that I love as a snack like treat of sorts, a 7 on the scale now so far...good for a two base run on those bow🙃.but the Doc couldn't seem to keep in disabelief how health and well I was as well alk pumped up happy. Happy hasn't landed on my doorstep is so long I can't even remember and the Doc knew that his complimentary words were great to hear and confirm what I was feeling but the topper was his shock and awe and almost disbelief in who was standing before him even the nurse taking the routine vitals they do on me BP pluse, temp, oximeter, and scale weight was funny to watch the two of them comnunucating in gestures and stuff. My read was she was telling him while in the room with both like "Hey... that what is says! The equipment is fine guess he is just that much better. And truly I was I knew it no one needs to tell me when I am back in the game! I feel it coursing through my body like it hasn't in years...it's the Carnivore diet and all that tips and words all you youtubers of Carnivore channels the Dr. Baker's, Dr. Berry's, Dr. Chaffee's and many others who tell carnivore facts and others most eating Keto Carnivore know of or watched their videos and from me I say Thank you. To you it was a chuck roast way of prepping to me much more. Oh and a P.S. on the roast mine as fixed is nice for me to a degree but working out the dryness in the meat-to me I like that string chew to it but I ate some last night with dabs of additional butter and salt oh and after cooking I just lift bag from crock and set it into a round 3qt plastic bowl so the bag has support and all the au-jus and butter and spices stay right there to dip each bite into I love doing that never leaves the bag. And use a soup spoon to savor the fresh meat fats and fluids . What don't eat into the refrigerator bowl and all with its lid of course, and ready for next day. I no longer strain it it is gone when meat is gone no muss no fuss zero clean up with exception of a spoon and a knif even the crock was bone clean this time. And the bowl appear has zero cooked fluid oil etc. for me love the slow cooker cooking bags makes for simple prep and cleanup. But loved your video today, was really good.and thank you for posting. It truly helps!🏆👍Good job.

[@mistacjmajor]

Man you must terrify your partner with text messages. Good lord

[@JamesBond-wx3nz]

@@mistacjmajor so don't read. Seems curiously odd you would.

[@eightness888]

Meatovores yay!

[@Bobrogers99]

My pot roast uses four ingredients: cream of mushroom soup, dried onion soup, fresh sliced mushrooms and some diced onion. The gravy is so good, and I save any that is left to use with pork or chicken dishes.

[@kw2519]

I’m sorry but that sounds awful. That’s arguably not even pot roast.

[@mistahozzy]

Is your slow cooker grass fed?

[@StephRenee812]

Lol

[@c103110a]

Nice! I use beef broth instead of water. That's just me.

[@1Hope4All]

You need a lot more salt than that! That's a huge chunk of meat to only have so little salt.

[@RibeyeRach]

I add more salt to taste when I eat it :)

[@LonsdalePalmer]

Sadly, they don't ship to Canada . . .

[@RibeyeRach]

Ah, that's too bad!! I hope you can find a good local source :)

[@LonsdalePalmer]

@@RibeyeRach For people who are within 50 miles of Toronto, Brookers Meat delivers - they just don't have Bison. You're the best, Rachel!

[@nutsforthebeach]

Who's they? Redmond's Real Salt? From 2019 to 2022, we bought our 10 lbs pails of Redmond Real Salt from Walmart Canada. I recently purchased 2 - 10 lbs pails of Redmond's from Amazon Canada.

[@LonsdalePalmer]

I found that they will go further if your order is big enough

[@LonsdalePalmer]

@@nutsforthebeach Salt? I'm talking about meat.

[@mistacjmajor]

I think you retrieved about 3 crystals of salt from that jar for the meat 😫

[@karinyaboriskova441]

High heat and teflon may not be the best plan.

[@1Hope4All]

How many pounds is that? I only use Pink Himalayan salt. 👍🏼 Yumm! Better taste than Redmond.

[@john2914]

Hello. I am not sure if your thumbnail pic is flattering? But good video... as always.

[@RibeyeRach]

Agreed haha 🤣🤣 I was actually in the process of changing it when you wrote this comment. Hope the new one is a little better!

[@Dominikmj]

Girl - you have got a wrong perception about what marbling means! It is not the fat which divides the muscle - but marbling means intra-muscular fat!

[@kw2519]

She looks like she could use some veggies. Almost looks like she’s about to have scurvy lol

[@RibeyeRach]

Lol

[@xaverbishop6506]

You’re adorable. Are you married?

[@supejc]

I love my meat, but the Carnivore diet is one of the most toxic food trends currently

[@RibeyeRach]

I disagree with you there. It may not be for everyone, but it has helped thousands of people with serious health conditions. I was literally bed-bound before I started carnivore. It has helped give me life back. Animal-based foods are the most nutrient dense foods on the planet and can be very healing for all sorts of chronic illnesses. Personally, I don't care what people eat, I just want them to feel their best!

[@susangrande8142]

I have no idea why you say that. I guess you don’t look at channels like Dr. Ken Berry. I fear you are gravely misinformed.