 zero-carb carnivore grocery haul and guys by all means do I wish I could go to a supermarket and get all the food I needed at a reasonable price surprisingly my local supermarket does have some grass-fed lamb certain cuts of grass-fed beef at pretty low prices per pound but I really kind of search far and wide and go to different purveyors to get all of my food so this is stuff I've accumulated over the past few days and I'll kind of explain why I got everything as we go through it so this is my downstairs garage fridge where I keep most of the meat at the top here I have some New York strips that are coated in beef fat I'll show you guys how I do that and they're just gonna kind of dry age for 30 45 days I don't really know the rest of this is just slabs of lamb fat and this lamb fat is trimmed off of the lamb chops at my local supermarket sometimes they even give this to me for free so that's where a bulk of my calories come from in this drawer here I have just another ribeye primal and the reason I still have this in the cryo vac is because I might be eating this raw and I don't like drying out the surface and because then it gets kind of like eating the raw meat with the dried surface doesn't taste too good and here I have this is Wagyu Australian Wagyu from Dia Montana I believe I don't remember I think this is like beef Kulet I don't remember the cut but this was around $7 a pound this is just some cryo that wrapped back Wagyu beef I have a bunch of them in here I got like five or six of these in here probably like 10 pounds it's 15 pounds of Wagyu so the Wagyu the ribeye the strips those were all from a local specialty foods provider that I have a license with in New York City roughly I think the strips were like 690 a pound the ribeye were like seven something these were seven something the lamb fat was from the local supermarket that was I mean I either pay a dollar a pound or they give it to me for free most of the time the lamb fat if it sits in the fridge for two three weeks it stays pretty much the same once the lamb fat's in there for like three weeks four weeks it starts getting really really funky getting a little mold becoming really umami and fermented flavors some of you guys might think of it as high meat but that's all I have down here let's go upstairs and I'll show you guys what else I have this is what I do with the primals if I want them to like stay soft on the inside so the surface is going to dry out if you don't coat them would be fat what this does is it not only makes the primal easier to cut you don't really have to cut away any waste I mean you don't have to cut waste away anyway but if you're dry aging the steak for more than like 30 days it definitely gets very hard on the outside and you have to cut some away so in this pot is just melted beef fat and it's at a pretty it's at a pretty low temperature it's just it's just warm enough for it to be liquid so I could spread it easily and then when I put the beef fat on the cold meat it will solidify almost immediately I just want to make sure I get all the nooks and crevices pretty well in addition to covering these with fat you could use like like black peppercorn is a natural deterrent for flies so if it was if it was summer right now I'd probably put a bunch of black peppercorn on the outside of this just in case a flyer to gets in the fridge but the main reason I do this is so when I go to cut it it's not like cutting through you know a rock it's very difficult to cut through the dry beef fat I saw someone online I saw them do this with butter I mean I don't see why you you can't use any other type of fat for this of course I mean I prefer the grass that beef fat you know what's the point of putting you know some high Omega 6 fat on my meat I mean this will this fat will cook off regardless when we actually go to cook these steaks I usually keep any of my stuff in this upstairs fridge maybe if it's like some meat I'm gonna eat over the next day or two but today I actually do have some stuff that's mine in here and not really some stuff but I got two things in here this is flounder row this one is so much darker because I salted it but this is just the regular flounder row I bought like 10 pounds worth of Skynes from the new Fulton fish market for like $2 a pound separated them pretty much just looks like pudding but the row I used is my primary like organ meat source right now for nutrition very high in DHA very high in fat type of vitamins all of them ADK BC very high in vitamins that's what I've been using right now the salt and stuff is a little too salty I'm probably gonna actually have to go down and buy some more that's like a bulk thing though usually have to order like a few hundred dollars worth of fish and then he delivers that with whatever else I ask him for here I just have some some beef fat in a big pot I got some more on the stove over there melting down I was using this for as you guys saw coating the primals and I also might have to use this for pemicin down the line I got four big jars of beef fat right now this is a tallow rendered tallow from grass that beef fat but I don't really eat that I just use it to cook with I might have to I might make some pemicin as I said in the future for as a preserved food that I could have this just one of the ribeye primals a part of one of them that I was eating over the past few days this is just the rest of the beef fat that I was rendering for the tallow one of the salts I use a flurry cell de gronde finishing salt here I have my other salt it's just a Celtic sea salt eating Celtic salt then I just have a little thing of fish I was gonna eat later if you guys want it get like any of these salts or anything they're on my Amazon shop I believe under the salt and seasoning section and that's really a guy just a bunch of like steaks some of that wagyu and then I just got the lamp fat is my source of fat that's why I'm really eating I'm waiting on getting some lamb liver and some liver that I can eat and then make into high liver over the next few days so that's the only thing I'm really missing that I still need to get but outside of that just to go over everything I think I could get the invoice from the meat provider down here but I think I got like around 50 pounds of meat for around $370 I think that's what I ended up buying very very affordable in the context of you know that's probably gonna feed me for a month so to speak and then maybe I'll spend a few dollars extra here and there I didn't show you guys in my fridge I also had I have some raw grass-fed cream but this is for my grandma I'm gonna bring this down to her I can't eat this but I had this delivery come yesterday from a just guys check out real milk.com if you're interested in local high quality raw grass-fed dairy I think I've showed you guys everything that I've been eating that I'm gonna eat over the next month or so I know it's not too exciting but if you guys would like to support me please just share the video if you guys are like to reach out to me for consultations whether it's hey I could help you guys out with food sourcing if you want just kind of pursuing all your local options and trying to figure out where you can get certain things like obviously I mean fish row is from one plaque of place liver might be from a different place and there you know there are places online you can buy stuff but for me sourcing it fresh as high quality as possible is at least important to me but again thank you guys for watching let me know if you guys would like to see you know these types of videos in the future and kind of maybe I could throw some other stuff in there as well