Quick and Easy Carnivore Meal Prep and Dry Brine aging

[@garymoore3446]

I'm 70 yrs old and all I know is that when I stopped eating carbs my blood pressure which has been high all my life dropped 40 points and the weight dropped off of me. I'll never eate carbs again...

[@ewarm8282]

I do the same thing all the time. I find around 1 1/2 to 2 inch is best around 48hrs and cooked in iron cast with butter. I’m glad I found you. I’ve flexed off and on with Carnivore for the past two years. But with family not on board it’s been hard to be strict all the time. (Wife and two daughters, I’m the od man out) my goal is to lead by example. We are a healthy lifestyle family and in better shape than 95% of America I think. But when I’m dialed in to carnivore I notice more energy naturally, although it takes a week or two. I’m not as stout as you but I’m 6’1” 215lbs and stronger than I was in my 20s (I’m 40 and benched 375lbs for the first time in my life, I thought those days were over in my 20s) you’ve given me inspiration to get off coffee and dial in my carnivore. (I can’t give up Mexican food on date night 2x a month with my wife or I’d be single) but I do think I’m heading in the right direction.

[@suzanevolves26]

What a thoughtful comment, it was so nice to read.

[@billsmith8825]

We've got a Mexican restaurant near me that serves an excellent T-Bone.I just get that and tell them to leave off the rest of the stuff.

[@vanillaghetto]

Mexican can be okay...just leave out the tortillas and rice, and get a real margarita with fresh lime juice, and no mixer/syrup!

[@albertomontano1225]

You can have Mexican Food without sacrificing your carnivore way of eating. Mexican food is full of so many different types of meat!

[@akirby2886]

Great comment, I’m struggling trying get on the carnivore diet. Family and friends eat so different.

[@saltedllama2759]

This is the same concept as dry-aging, but without the weird fungal development that isn't good for you. Some people hear "dry out" and think that shouldn't be associated with steak, but consider: -Up to 85% of a steak's weight is water. Water has no flavor. -Water goes to stuff; it's a basic rule of chemistry. When you salt the meat, water is drawn to the salt. Once outside of the meat, the meat will then reabsorb it until it achieves a (pH) balance of salinity and water. For a bigger piece of meat, this takes more time. The properties of salt also change. What you end up with is a more concentrated steak flavor, more tender muscle fibers, and less water (filler).

[@Mallchad]

It does have fungal developing it's just much less so you might much find it better overall. In real dry-aging you're supposed to cut off the edges because most of the bacteria activity is there and the inner meat is rather dense and more limited to natural enzymes and microbials in muscle, the worst part, the heat resistant spores are always on the surface. As I understand. Some people find the little toxins and penicillins and histamines is intolerable in dry-aged meat but it varies from person to person Water does have flavour because it carries flavour molecukes. However it can it can wash out the flavour in excess. I think the more beneficial effect of dry-brining is that is reduces the water content enough to make things like caramalization and mailard reaction happen more easily. I find fresh meat really prefers to steam than caramalize. In the absence or outrageously high cooking temperatures (300C+). Hot pans don't really work because they are too uneven and burn before caramalizing, they also cut off air circulation so the steam gets trapped and just... Wets the surface again and cools it Salt is definatly tempremental and changes. It readily disassociates in water and it's constituents sodium and chlorine LOVE to react with literally everything because both are highly reactive, despite what some Chemists will try to tell you >_>

[@ericwestland5620]

Can you do this before you freeze meat? Or can you do it after you freeze meat? I want to try this technique out.

[@markbeiser]

@@ericwestland5620 It has to be thawed to dry brine it, but it makes no difference if it was previously frozen, or if you vacuum bag and freeze it after. I dry brine multiple steaks at a time, along with other cuts of meat, then add whatever other seasonings(if any) that I want, then vacuum bag the individual portions and freeze them. Each day I'll move the next days meal from the freezer to the refrigerator so it is at least mostly thawed for cooking. I do almost all of my steak cooking souse vide anymore, so it doesn't even have to be fully thawed before cooking. For chuck roasts, etc., slightly more planning is needed, as I leave them in the hot water for 2 days.

[@markbeiser]

With dry brining, a lot of the water that comes out dissolves the salt, then the salty water gets reabsorbed deep into the meat and REALLY enhances the flavor of the meat.

[@pennyclegg7728]

I just bought my first 18 lb chuck/blade section and cut it all up into 27 steaks.. worked out to be like $4.92 a steak😁 soooo glad l saw your video on cutting your own steak Dr Chaffee !! Way cheaper than buying it cut up already. This 62 year young gal is loving carnivore..one month and going strong Thank you!!

[@anthonychaffeemd]

Hey that's great! Yeah it's so much cheaper to buy the primal cut and then cut that up yourself. Enjoy!

[@Ariannaishun]

61 this year and 6 weeks in. Can happily stand at a cafe counter to order coffee (not ditching that ...yet) and not be tempted by the carby delicacies. Really helpful tips...btw.

[@Flyingbull99]

Where are you going to buy the meat in such quantities?

[@pennyclegg7728]

Butcher store. 👍

[@Flyingbull99]

@@pennyclegg7728 thank you!

[@92Ammo]

I just purchased dry age racks or what they are called, i uses roo just put them on a plate in the fridge. Carnivore is the best thing that happens too me and i can buy pretty good and cheap meat. I am eating 10x better and save around 250-300$ a month eating like this. Thank you so much for all the info Dr❤

[@clubmogambo3214]

I always 'dry age/dry brine' my steaks 24-48 hours prior to grilling. Works great!!!

[@oldmanmerc]

Started prepping my meat this way and not only do steaks taste world's better, but it's super convenient. Just open the fridge, grab steaks, and hit the grill. Meat stays way fresher than in store packaging and lasts many days longer. Thank you for the tip!!

[@Fighter4Street]

Yes, but what about the sodium content with all that salt?

[@graveseeker]

@@Fighter4Street Man has been salting meat for dry aging (preservation) for hundreds of years. Stop worrying about salt.

[@tinakathleen8571]

​@Fighter4Street didn't you know salt is essential for body to function?

[@tedcash2834]

get quality salt with high spectrum of minerals such as sea salt or himalayan salt

[@saltedllama2759]

@@Fighter4Street For one, salt changes properties as it draws water from the meat, dissolves, and then is reabsorbed as it attempts to pH balance. Two, good salt has loads of essential minerals and is necessary for many bodily functions. It was only a joint effort by the USDA and pharmaceutical companies in the late 70's and early 80's that started pushing this idea that sodium is bad for you, while simultaneously pushing people on carcinogen and fiber loaded vegetables. Also, most of the foods we buy on the shelves are LOADED with refined or processed sugars, and that is what is causing water retention, blood pressure problems, sleep issues, and stored energy (or body fat). Not salt.

[@juliusfaz5957]

BRILLIANT, subbed. Finally, a real doctor that makes sense 😎

[@anthonychaffeemd]

Thank you so much! I really appreciate it

[@freespeech4all723]

Great tips! I'm starting to see and feel it. Tomorrow marks 3 weeks carnivore. I've lost 12 lbs 🙂👍 I retire next year and my goal is to lose 50 lbs by then.

[@anthonychaffeemd]

Hey that's awesome, congratulations! Yeah keep it up and you will see more improvements. It keeps getting better and better as you go

[@omp365]

Crocodile Dundee: ‘that’s not a knife.. that’s a knife’ Anthony Chaffee: ‘hold my beer’

[@anthonychaffeemd]

😂😂😂

[@EvgenyOrekhov]

*hold my beef

[@jamesedwards3266]

😂😂😂😂

[@MichelleLovesJesus]

🤣

[@zincminer]

Looking back, this video on brining and the other one on frying changed my life. I went carnivore before and easily making steaks that I love eating every single day just makes it so much easier! Been at it for a year and feel the best I've ever felt. Thank you Dr. Chaffee!

[@tiffanys3509]

I feel the same way. After salting my steaks like this I’ve never stopped . Absolute game changer!

[@mr.wicked8697]

Yea those two short little videos made a giant impact when I first started. Dr Chaffee was crucial in helping me simplify the whole process of going animal based or whatever you want to call it, our natural diet. It has positively transformed all aspects of my life, thought processes and emotions, making me step outside of myself and realize what a brainwashed slave I was. I really can't thank him enough.

[@china33ful]

Was always curious how to dry brine age & the amount of time to safely leave in fridge. Now I know, thanks!

[@anthonychaffeemd]

No problem!

[@vanillaghetto]

@@anthonychaffeemd Sorry, but I don't get why you'd go to the trouble to brine/age it. Why not just (freeze if necessary)/eat it?!

[@markbeiser]

@@vanillaghetto Because the steak tastes an order of magnitude better!

[@lorenbeaulieu2896]

Man it is hard to be strict when your surrounded by temptations like sugar. But when I am strict, wow what a difference. Sleep like a baby and never get sore. Thanks for inspiring! 46 and I don’t want to go back to meds!! I try and meet Rancher’s and trade Electrical work for meat. It’s been awesome! Support your local rancher’s!

[@Norman_Gunstan1]

Cutting through the plastic does it cause micro plastics to get into the meat? He doesn’t seem worried about it

[@starfish3108]

Sweets don’t tempt me anymore.

[@saltedllama2759]

Eventually the sweets will stop tempting you. In fact, if you go a few weeks without, and then try one? You will likely have a bad reaction and then not want them anymore at all. My "sweets" are that I will occasionally have a single scoop of plain vanilla or chocolate ice cream (as long as it's real dairy and not something like Dairy Queen), or I will have some pasta. But it's like, once every few months.

[@stric10]

@@Norman_Gunstan1 drinking out of plastic bottles and such is the real problem, this is safe in my book

[@Mallchad]

@@starfish3108Sweets are like tobacco to me now. it's a nice taste but it ain't food. I either spit it out or have it in small amounts (okay I'm being melodramatic about the spitting thing but I have caught myself spitting a few foods instead of swallowing it)

[@johnrice1943]

This is a game changer. It was a whole new flavor. Excellent

[@tiffanys3509]

💯

[@travisanderson8458]

more content like this pls

[@icebox_Intruder]

Love your content, Doc.

[@1Hope4All]

Love Alton Brown!!! I used to watch his series, "Good Eats" several years ago.

[@carolboyd9171]

We’re starting to do this same thing with a marbled chuck roast using Redmond’s . Leaning it out for a few hrs then to the fridge.

[@bjornindahouse9931]

I am so stocked to read the comments guys!!! Love it!! I listened to +15 hours videos and podcasts and started 5 days ago. Dr. Chaffee, cheers from Berlin - Germany! Whish I could have found your earlier!

[@aidabalme]

Same here, i am actually also saving hsi vids on a hard disk to share with people who need this for their health

[@anthonyspadafora1384]

Thanks!

[@anthonychaffeemd]

Any time! Thank you for the support!

[@PainInTheGrAssPetWasteRemoval]

Hey Dr. Chaffee...Just started carnivore a month ago and I've been soaking up every bit of knowledge I can. Just found your channel and I'm loving it so far. Keep up the great work....I am a big guy, 368 pounds to start and I lost 27 pounds in my 1st month...Currently 341 and heading in right direction. I'm so stoked to start living this lifestyle. So you put the steaks in the refrigerator like that and don't cover them or anything. You just leave them in the open air on the drying rack in the fridge and they are fine for a week, or 2 weeks or how ever long you want?

[@anthonychaffeemd]

Hey man that's awesome! I'm happy for you man, and you're going to keep seeing better and better results as you go! Yes I do, you want all sides touching air to dry out and not build up bacteria. That's important. Don't let the steaks touch

[@PainInTheGrAssPetWasteRemoval]

@@anthonychaffeemd Awesome!!...Thanks Doc!!!!

[@snowpixxie6673]

You lost 12 kilograms in one month?? WOw. On carnivore diet alone? Or did you exercise as well?

[@PainInTheGrAssPetWasteRemoval]

@@snowpixxie6673 Yes, simply walking...1 hour walk in the morning at least 5 days a week.

[@theangryronin2152]

@@snowpixxie6673 when I first went 100% carnivore I lost 45 pound in 3 months without even looking at a barbell. Zero exercise. You add workouts from day one and you will not believe what you can do.

[@lifeinsuranceguru]

Awesome fridge! I love how it is dedicated to meat! I have so much empty real estate in my own. I will definitely start preparing my meat like that!

[@suzanevolves26]

Quite unique to see a doctor in a kitchen, and it suits you well. Hope more will follow. If i have minced meat type products such as hamburgers and sausages, plastic wrapped frozen. And i am doing a lot of camping trips. I would have some space for wet/dry aging in my van. How would you go about a week supply? (*beginner carnivore here, 1 year in after 40 years veg & vegan. This video was very usefull for learning to get comfortable with meat. Cause that is my biggest problem. Better day by day though 😊)

[@praeeo]

I'm so glad you did a vid like this. I caught a glimps of your steak fridge on a vid the other day and I've been looking to see if you did a video on this... Definitely a new thing for me, doing it this way, and I'd love to see more.

[@sandramccloskey6881]

Thanks

[@anthonychaffeemd]

Thank you very much!

[@Pinkorchid72]

Thank you for showing the practical side of being carnivore. Would love a breakdown of the way you shop for your meat. Is it Soli bulk from Costco? Or do you buy online from small time ranchers? Would love to see a video.

[@michelrea2403]

Wow Simple and to the point. Just finished having supper, 4 inch steak stayed in the fridge for 3 days . Great flavour. 👊

[@barrymiller99]

Love that you touch the meat then touch your face. I never touch the meat with my hands. You’re making me braver and less squeamish, plus your information is good. I guess I should be more afraid of vegetables instead!

[@cybardsands1362]

Binary fision takes place every 15 minutes. How clean he is, his clothes and his work surface he has nothing to worry about

[@jennybtx]

Why wouldn't you touch the meat?

[@barrymiller99]

Irrational fear of E. coli. I’m over it now.

[@jonathankuhn2180]

bro, I eat this raw after its been in the fridge a week, you have been indoctrinated by big pharma, go the opposite of their advice and you will thrive, god bless

[@wolfcruise]

Cooking with Chef Chaffee ! Love it ! We need more Dr !

[@mrjon75]

That last cut you salted had me drooling 😂

[@tinakathleen8571]

Wow I never knew this meat preparing technique. Thank you Dr.Chaffee for explaining and showing us how to prepare huge chunks of meat. We just got a Costco card but are yet to visit. Now I have a mission. I wonder what that beef chunk is called?? With a family it would be more cost efficient to buy and prepare it this way also. I'm looking forward to trying this and seeing all the meat air drying in the fridge. 😊

[@jaguarfitnessza]

Awesome, thanks for that doc 👊

[@GregBatt]

Recently discovered dry brining and it’s awesome. 1.5 to 2 inch works for me and 48 hrs. Salt before it goes in and pull out for half an hour before cooking and salt again. If you want these to go next level then reverse sear a 2 inch Scotch fillet. It’s absolutely succulent.

[@Youtuberkit7]

Thanks Sir. I’ll do that next time just bought Celtic Salt.

[@thechadillac1211]

I’m doing this now. Thanks dude.

[@desmomotodesmomoto2033]

Beef Tartar is awesome too.

[@CompostWatcher]

2023 Thank you for sharing.

[@TheJunebuglove]

I just made my very first steak, ever. And it was off the freaking hook! I did a 24 hr dry brine, as demonstrated. I cannot believe the difference the aging process makes. So tender, deeply flavored, and absolutely delicious. Far and away better than any steak I've have ever had before. I feel confident to buy and cook steak now! Thanks Dr. Chaffee!! Update: the following day I woke with a big inflammatory reaction. Headache and body pain. Those symptoms are typical for me if exposed to grains, sugar or chocolate. Is this also something that can happen with aged meat? Even with a 24 hr aged steak?

[@Zoomville]

Some people cannot eat aged beef.

[@AthelstanMercia]

Histamines possibly.

[@barbarahoule6372]

Thank you. I'm new to carnivore. I will try this method with my steaks.

[@michaelbruce3773]

This method is excellent.

[@albertarancher7780]

Thanks Anthony. We're going to try this.

[@tiffanys3509]

Dr. Chaffee can you tell us what kind of salt you use?

[@susans7091]

Had to subscribe yet again! KZbin keeps throwing me off. Great pointers here:)

[@michaellane4003]

Good info! Thanks man.😊

[@ThrivingWithGaylaDGaia]

Thanks! Great tip

[@Dakiniwoman]

Thank you for your video... I have been mostly Carnivore for three years and never have done this. I usually thaw out frozen steaks and air-fry them right away... Many times they don't even taste very good and I end up throwing a lot away... Ribeye steaks at $20.00 per pound here on Vancouver Island... I am going to be doing it your way from now on... and hope they taste better. I only use the beef and salt, so if the meat itself doesn't taste good it is hard to choke it down.

[@benvb8457]

Thank you for the video! Newbie question, what is the cut of meat that you buy for this please? Thanks so much 😊

[@francelarebelle1138]

Thank you, I will try that

[@andrewgraybill7920]

Awesome info. Thank you!

[@anthonychaffeemd]

No problem! I'm glad you found it useful!

[@claytonholton905]

Great tip!

[@georgeingridirwin6180]

Thank you!! Very good information. I'm so glad I found you & subscribed. I enjoy reading the comments and everyone's success. Haven't been a very good carnivore, but only began a few weeks ago. Looking forward to so much healing & some weight loss as I go into my retirement. There hasn't been any weight loss to speak of yet just shifting & clothes feeling better. But I have a lot of healing to do. I am really wondering how much it can help my lungs, which have so much damage from covid and pneumonia and ventilators. That I only have stamina for about 4 hours and can't talk for more than 10 minutes at a time. So no conversations with my friends.

[@Onmysheet]

It's hard to find steak sold like that where I live.

[@1320Lee]

HI Dr.Chaffee! Thank you for sharing your technique, cant wait to try this! Just wondering what cut of meat you are using, was unable to make out what you were saying. Thanks!! 😊

[@lilpoohbear653]

Gonna hook some up tomorrow...thanks for the tips. EZ PZ!!!

[@martijobarrett4527]

Awesome. Thank you!❤

[@nikolaudio]

What cut of meat was that? I couldnt understand what you had said

[@bcjammer87]

Is that a ribeye loin? Looks awesome.

[@thiagolusvarghimd]

I think the challenge is affording everything! Currently a student.

[@nightskyabc]

He says you can go with ground beef or chicken. Cheaper. Pork and fish too

[@josephhooper8655]

Good to see a very healthy looking doctor. Not sure about Dr Berrys frankfurt and spam diet having enough vitamin C. still not too sure about long term viability with such a restricted diet.

[@DrEvil74]

What cut is that bulk meat ? Looks really good.

[@GuitarNewz]

Seriously, I wish we'd have those chunks of goody bags (the meat) here in Belgium…!! Hot darn. Thx for a great video. 🎉

[@marianamiller4106]

Can this be done to poultry and pork as well? Love this way. Can’t eat beef any other way now 🤤

[@anthonychaffeemd]

Yes definitely! I do this for all the meat I cook

[@michelesteward5170]

Makes the crispiest chicken skin!

[@jackmaddesty]

Thanks❤

[@0524Cisco]

Great content as always, love the knife, its exactly what I need, where can I pick that one up, I’ve been searching and no luck, thanks again…….

[@Engrave.Danger]

My favorite is chuck roast around 2" thick. I lightly salt both sides with course Celtic sea salt and chill for 3 days. It's awesome grilled then topped with a bit of ghee and more Celtic salt It sounds weird but it gets a salmon-like consistency imo. I previously tried salting all the sides heavily and I'm personally not a fan. It's probably the better way to go for longer dry brines of thicker cuts though.

[@anthonychaffeemd]

Yeah it's really individual just salt to taste for your own preferences. I use less and less salt as I go actually and we'll just lately salt all the sides

[@Engrave.Danger]

@@anthonychaffeemd I appreciate your no bull approach to carnivore man. I've been at it for nearly 2 years now and I've tried my share of experimenting along the way, including testing how I felt with fruit. I just prefer 98% fatty beef. Eggs, ghee, and the occasional organ or other meat are where I'm most content and feel my absolute best. Sometimes keeping an open mind means being open to simplicity. 😉

[@anthonychaffeemd]

@@Engrave.Danger thank you David! And that's a very good point about open mindedness, and I think one that will work well for many people

[@chasesteinman9541]

Do you have any tips for wet/dry aging ribeye loines/ steakes?

[@jksinorbit]

Awesome im going to try this…

[@alimoda]

Legendary knife!

[@marianking1379]

I live in UK and couldn't afford this any which way xx

[@cammieklund]

Same here in Sweden. Bigger packages has the same exact price per kilo aswell, so no discount for bigger pieces. And it costs about 45 pounds a kilo. Insane.

[@Alexander-qy7yz]

Thanks for showing the way you prepare your meat! A couple of questions: Won’t the mesh rust? I’m thinking salt + moisture. What is the mesh made of? Cheers!

[@anthonychaffeemd]

Stainless steel works really well, or enameled as well

[@Alexander-qy7yz]

@@anthonychaffeemd thanks! I’ll see what I can find. Edit: where did you buy yours? What’s the name of the product? Dehydration racks?

[@anthonychaffeemd]

@@Alexander-qy7yz I just got them from a kitchen supply store but you can also find them on Amazon. Just search around for drying racks or similar.

[@Alexander-qy7yz]

@@anthonychaffeemd thanks!

[@meowmeowpants5520]

Thank you very appreciated 🥰

[@asuranrocks]

Thank u for this!!!!

[@capt.martin5169]

Love your channel and info, Thanks! One thing you left out was info on the "Big Ass Knife" ha, Cool knife, if you get a chance please add a link if it is available. Thanks again..

[@user-lq3dj3eo8k]

Is this meat grass fed? and do you have to special order or does Costco keep it in stock? What kind of steak is this? Thanks Dr Chaffee your videos are much appreciated.

[@charliemccarley]

where is the next video?

[@TROZJAN]

On day five I’ve got the pain of alternating 12ht shifts days and nights havin to change eatin times, was doing eggs/bacon for breakfast day 3/4 I scoffed them down day 5 didn’t feel as hungry and it had been 12hrs since last ate was struggle managed half went to gym still had energy. Diet makes u more energetic more alert that’s only 5 days in. My last 6/9 yr I’ve 70lbs + over weight alway felt drained would always fall asleep when sat down in work for any period of time seems to be getting little better now. Just want to get to fat 30 see how many big changes occur but feeling great after 5 days.

[@mariem1961]

Hi did that in the morning with our meat by noon we cooked one and it was very salty, do you wipe your steak first? Thanks again for all the support on this journey 🙏

[@helenalovelock1030]

Do you do this with all steak ? What if it says it’s already been aged on the packet? Do you do this again ? What salt do you use?

[@jamkrk]

Did you use Sea salt, Himalayan Salt?

[@flogalusha846]

What kind of salt does Chaffee use???

[@sweetnsourify]

I want to do this… my spouse has his stuff in the fridge but… I… must… make the fridge more carnivorous 🤤

[@brandondang7156]

I keep getting green mold on the steaks, they are on rack and not touching, any tips?

[@rexford1128]

Awesome!

[@nadjadavidson411]

My husband and I watch your videos and appreciate everything you share with the community. We do have a question around be onging carnivore with prior health issues such a burnout, mitochondrial dysfunction and poor gut health. Is it your stance that the symptom doesn’t matter but that over time as the body gets the nutrients it needs for long enough, any condition has the possibility to be reversed? Also interested in hearing what the community has to say about this. All new to me and eager to learn. Surprisingly love the lifestyle but feel more fatigued than before. Since I already experienced severe health issues, I’m always looking to improve not to go back. 🙈

[@nadjadavidson411]

@@60F1 And gut dysbiosis! I’m now almost nine months into my carnivore experience and just got a full panel blood test back. Aside from slightly elevated (yet “fluffy”) LDL, every single biomarker is comfortably within range. A Genova test that’s drilling deeper is suggesting MTHFR mutation and B complex deficiency which is currently impairing metabolism and detox pathways. Also residual gut dysbiosis from a decade of antibiotics and otc pain killers. Focusing on restoring balance in those areas, and I should be good to go.

[@underated17]

What kind of salt do you use? Kosher?

[@CogitoErgoSum2024]

Anthony, so I can keep 7 days worth of steaks in the fridge? Everywhere you read it says they are only good in the fridge for 2 days lol and you don’t even have them in a container? This is all new to me! 😂 carnivore for 4 months. Still learning.

[@christine5008]

Hello.......It would be nice to find that exact knife.....Thanks.

[@a.i.whitehat1642]

What if the only meat available is already frozen? Will wet or dry brining still work? Does it change the safe length of time for the brine process? Love this info. Thanks!

[@jeanettehaygood4154]

Get it out of the freezer, thaw, remove excess moisture with a paper towel, salt both sides, lay on a rack, put the rack on a plate or cookie sheet and stick it in the fridge for a day or two and then cook using your preferred method!

[@tealrustsage24]

Hi Dr. Chaffee, not sure if you will see this or not. In one of your Shorts videos, you are using a meat slicer. Can you tell me the name brand? I'm very interested in making meat chips. Thanks.

[@tomschmitt8561]

What type of salt do you use Anthony? I tend toward Himalayan pink salt or Redmond real salt…

[@ericwestland5620]

This is a very cool idea that I’ve never heard of. I want to try it. Does anyone know or can you comment to the fact if you can freeze the meat after you age it using this salt technique? Or should you freeze it first and bring it out and thaw it and do this after you froze the meat? I found some Chuck roasts on sale and bought four of them. I need to freeze some of it. Thanks in advance for any comments that may help :-)

[@jylking6313]

What cut of meat did you buy and what grind of salt did you use, coarse? Thank you for posted how you prepare your meat!

[@kandaley4817]

Wha kind of salt do you used?

[@davidjuarez300]

Hey Anthony huge fan you inspired me to become carnivore!! I want to try buying one of these big chucks do you know where they sell these full pieces at?? Eating ground beef everyday is hard lol!

[@KetoJames]

Where in Costco do you get cases of the whole roast?

[@HeyKMO]

I think this is ribeye, and he just cut the end off and cut it into a roast. Ask your butcher; sometimes they are in the back, sometimes they are out on the sides next to the single-cut ribeyes

[@MARINE76911]

Where'd you get the giant bush knife?

[@pezpez2383]

what salt are you using there?

[@user-xs9835]

Can you share how much money you spend monthly on your food being in this diet? Thank you!

[@oceres]

What loin was if that you can get a box of 3? Chuck did you say?

[@MAli-sg2tc]

What are those drying racks called and where can you get them