It’s so hard to get just a good carnivore meal anywhere. It always gets diluted with bullshit sauces and sides and rolls and salads and what the fuck ever junk restaurants decide to pollute their entrees with. It seriously gets on my nerves when I travel. I just want a big ass steak that’s cooked well and doesn’t cost $100.
As far as I can see there are major opportunities for high quality carnivore restaurants and menus. It just doesn’t exist in any meaningful capacity.
Facts, the best I have near me is chipotle
Careful, as far as I’m aware all their meats are cooked in seed oils.
Totally agree. Where’s the restaurant that is no frills just good steaks. It’s nowhere.
The steaks I cook at home are almost always better than what I get on the rare occasion I go out to eat (almost exclusively when traveling) and it’s so disappointing. Really wish I could rent a bbq when I travel so I can eat right and avoid all the insanity of modern food.
Agree. Especially after my friend showed me what I was doing wrong cooking steak a few years ago 🥩🥩🥩 😎 #castironcrew
What’s the tech? I’m a propane bbq guy mostly bc I cook so much meat that it was destroying my living space 😂 so I cook outside exclusively.
My best tech on cooking steak is to leave slabs out on ventilated rack for 1-2 days in the refrigerator. Then pull out of the refrigerator an hour before cooking. Get the grill very hot before putting the steaks on, cook until there is good color / flavor on first side of the steak. Quick flip, salt to taste and I always get a nice crust, amazing flavor, and a nice medium rare / juicy interior.
Yeah it is the high heat, less time, that is key. I do a lot of cast iron cooking .. and using ghee or etc that won't smoke (as much) at a high temp. But yes, indoors is pretty smokey. Haha. I should prob get my grill online. Regardless, gotta heat and deal w the smoke or it isn't right.
I do use a lid to tame the smoke for inside, but it is mostly a placebo.
I’ve been thinking about getting a cast iron pan to use in my grill. I think I’ll try it bc I like the uniform browning a solid cast iron surface provides.
Best of both worlds right there I think 😎
I’ll report back 🫡
I think I am going to need to buy a grill. Part of me is like, let's get a treager. The other part is like, hell no why you wanna depend on pellets?!?!! Ffs 😂
True that. I got two "Flying Dutchman" at In-n-out the other day and once you isolation the ingredients you notice how low quality it is. As far as steak goes it is hard to get a good one at a reasonable price these days.
Yeah it sucks. That is a decent hack to go to a mom and pop burger joint and just get their patties but they aren’t ever good. The ground beef slabs I cook at home are sooo much better. The discrepancy is just weird.
Supply and demand, demand is low for a product that is essentially a single high quality ingredient bc it's lower effort to achieve it at home. I'd bet most people eating carnevore don't have their whole friend group on the same shit.
So the only thing that could be done is a carnevore option (like vegan) but will just be their poor quality product served alone OR regenerative ag based restaurants where all the ingredients are that high quality and carnevore is just sans extra.
It’d be interesting to see if a carnivore style, simple menu with pricing that undercut steakhouses but quality that rivaled them would do well. Could potentially pull market share from the steakhouse market and be a much cheaper and more streamlined restaurant operation.
Restaurants are an operations nightmare. Just having to source and preserve high-quality beef (with minimal other ingredients needed for the menu) would make the operations side about 90% more simple. Complexity of ops and subsequent costs are a big contributor to the failure of many restaurants.
Is this diet even a thing that is popular in dense rural centers? Seems also a good candidate for food trucks. Something called Simply Steak that has a regular weekly route. Would also be cool if that's how you scoop up qtrs and halves.
I have no idea the metrics of carnivore adherence but I will say the carnivore channels on YouTube have a lot of traffic and traffic seems to be growing an increasing rate. I think it’s an emerging trend for sure that is completely underserved in the restaurant market.
Honestly I could open a profitable restaurant right now if it weren't for the dogooders & govt lackeys saying you need licenses and permission to cook food.
A "mEatery" if you will.
Regulation and taxation has stifled prosperity more than any other factor.
I like meatery. I really like the idea of a carnivore restaurant.
We visited a restaurant in western Austria and they cracked the code. They offered only like six types of schnitzel including just a plain meat and there was either fries to order or a salad bar included in the price. Take it or leave it. Or go eat only at salad bar. For an old pub this was absolute winner for me.
