7

votes

How often do you eat beef/red meat?

Answered on August 19, 2014
Created August 29, 2011 at 5:19 PM

How often do you eat beef/red meat? If I could afford it I could probably eat steak everyday. So i was wondering, how much is too much when it comes to beef/red meat?

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on July 03, 2012
at 03:43 PM

I don't eat any red meat anymore, only liver and gelatin, due to problems I started having after a couple months of low-carbing.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on July 03, 2012
at 04:42 AM

Fair enough! Lucky dog.

80890193d74240cab6dda920665bfb6c

(1528)

on July 03, 2012
at 12:23 AM

Drool. Drool. Drool. Drool.

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on July 02, 2012
at 10:15 PM

Really cool beef

6714718e2245e5190017d643a7614157

on March 10, 2012
at 11:11 PM

Me likey beef too.

D5a52362ba91628833829a52acf1c227

on September 21, 2011
at 03:48 AM

I want your freezer!!! ♥

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 20, 2011
at 09:26 PM

As often as I have access to it in a non-moving state ;) So, most days.

Medium avatar

(5639)

on August 30, 2011
at 06:06 PM

Holy crap, Priscilla! How do you find anything in there?! Jay, I live in NYC, so it would be difficult to find the space for a full upright freezer. In my dream-home I would most definitely have one, but here the chest freezer is a huge compromise.

78972387772c994caa78513a83978437

(2290)

on August 30, 2011
at 05:43 PM

It was roughly 40lbs ground beef and 40lb cuts of meat. The farmer we worked with gave us a 'virtual quarter'. It varies depending upon your supplier- for example, the farmer had no more ribs, so gave us another flank steak, etc. This was their breakdown: http://doublercattleservices.com/QuarterBeef.aspx

C56baa1b4f39839c018180bf63226f7d

(3499)

on August 30, 2011
at 05:33 PM

Can you give us some idea of the breakdown? Round vs. chuck vs. ribs vs. etc?

C56baa1b4f39839c018180bf63226f7d

(3499)

on August 30, 2011
at 05:32 PM

That's amazing. I guess I don't have a proper sense of scale, since my freezer is that big and I never thought that it would fit a quarter cow.

78972387772c994caa78513a83978437

(2290)

on August 30, 2011
at 03:40 PM

Fingers crossed that it will last us until December, since that's the next time our farmer is getting a cow butchered haha

9bca3c7a5a8a78433ce4a398b668aa4b

(287)

on August 30, 2011
at 02:50 PM

wow... how long will that last you??? oh tell me about it.. the grassfed at the supermarket is outrageous!

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 30, 2011
at 02:30 PM

If your getting a freezer I suggest you "splurge" on the upright variety, especially if your getting 1/2 a cow. We get 1/4 and it would take some serious work digging through it to find the cut you wanted at that moment. And ours comes from honoredprairie.com.

78972387772c994caa78513a83978437

(2290)

on August 30, 2011
at 01:27 PM

80 lbs haha. Much cheaper than the beef that's available at the supermarkets around here

9bca3c7a5a8a78433ce4a398b668aa4b

(287)

on August 30, 2011
at 01:24 PM

Just a quarter?!?! haha NICE!

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on August 30, 2011
at 11:21 AM

I'm not that familiar with gelatin, but if I'm not mistaking you can get it at iHerb (http://www.iherb.com/Search?kw=beef+gelatin)

78972387772c994caa78513a83978437

(2290)

on August 30, 2011
at 11:15 AM

Chest freezer is not Entirely necessary... I managed to fit 81 lbs of beef into fridge/freezer that came with my apartment

A6e2b231f69366ce825476c5a6dcfff6

(1967)

on August 30, 2011
at 06:32 AM

More in the winter (4-6 times per week) less in the summer (2-4 per week) Cows should be slaughtered in the fall, after they've fattened up.

Fe535c4994ac6176f76e1ff6d29eb08a

(4286)

on August 30, 2011
at 12:27 AM

My salads are about 50% meat, so no, it doesnt last much longer.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on August 30, 2011
at 12:17 AM

And do it. That's why you hear there is no money in farming, like I said, everybody goes to the supermarket. If you can get out of the city, go for it. Cause organic meat in the city, even when purchasing a side, is always 2x the cost. Try to avoid organic / natural farmer's selling in the city, you can't blame them cause they are selling twice the price. Go to the source.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on August 30, 2011
at 12:06 AM

Not the supermarket stuff - at all. (I'm sure you know, but Canada is almost America's slightly nicer twin sister.) But when it comes to rural farms: some yes, some no. If yes, then grains I are often oats, rarely wheat, and represent a small portion portion. Of course, Ontario is pretty big.

Medium avatar

(5639)

on August 29, 2011
at 11:53 PM

Is the beef in Ontario mostly grassfed?

Medium avatar

(5639)

on August 29, 2011
at 11:52 PM

That's awful CJ. I'm planning on just that as soon as I have room for a chest freezer, and a decent amount of cash laid-by for a 1/2 side of beef. I'd like to start purchasing my beef in this manner ASAP, and for the rest of my life.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on August 29, 2011
at 11:39 PM

I live in a rather rural area, filled with farmer's. If you live in the city all you gotta do it drive up here, almost literally go to a random farm, and knock on the farmer's door. They have tons of beef available. It's sad, cause local farmers in my area are so hard-done by cause everybody in the countryside are brainwashed and go to supermarkets, even with a farm next door.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on August 29, 2011
at 11:35 PM

Where do you get gelatin?! Is it grass-fed?

Medium avatar

(5639)

on August 29, 2011
at 10:03 PM

And in the long run, it would make it cheaper.

Medium avatar

(5639)

on August 29, 2011
at 09:53 PM

whoa a few days for sous vide short ribs! That sounds AWESOME!

Medium avatar

(5639)

on August 29, 2011
at 09:51 PM

I like the idea of scheduling a roast. will it last longer than week in the fridge? Or do you normally eat it all before that point?

6120c989fd5b69f42a0834b69b87955b

(24553)

on August 29, 2011
at 08:42 PM

We do a steady rotation of grass fed meatloaf and chili to utilize the ground beef. Totally affordable.

A994080d499afca98cdc9de896701ebd

(1281)

on August 29, 2011
at 08:33 PM

nice! yum, reindeer and elk make the best jerky too!

Ce7e28769d92d5de5533e775b1de966e

on August 29, 2011
at 08:30 PM

3-4 times a week, each serving about 8-10oz. I also mix in chicken and pork, occasionally shellfish and fish.

C56baa1b4f39839c018180bf63226f7d

(3499)

on August 29, 2011
at 08:27 PM

+1 to this. Grassfed ground beef is my go-to. Then chicken, steak, sausage, pork, and liver in descending order of dinner frequency. This is when I cook for myself. In restaurants, steak makes a more frequent appearance, as does fish/shellfish.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on August 29, 2011
at 07:55 PM

Ditto! I make sure I add gelatin and liver at least once a week to balance out my intake of muscle meat.

A968087cc1dd66d480749c02e4619ef4

(20436)

on August 29, 2011
at 06:02 PM

Probably 4-5 days a week. i would eat more, but my wife and kids prefer chicken.

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24 Answers

13
B0fe7b5a9a197cd293978150cbd9055f

(8938)

on August 29, 2011
at 05:22 PM

Every day, and I'm loving every minute of it!

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on August 29, 2011
at 11:35 PM

Where do you get gelatin?! Is it grass-fed?

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on August 30, 2011
at 11:21 AM

I'm not that familiar with gelatin, but if I'm not mistaking you can get it at iHerb (http://www.iherb.com/Search?kw=beef+gelatin)

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on August 29, 2011
at 07:55 PM

Ditto! I make sure I add gelatin and liver at least once a week to balance out my intake of muscle meat.

B0fe7b5a9a197cd293978150cbd9055f

(8938)

on July 03, 2012
at 03:43 PM

I don't eat any red meat anymore, only liver and gelatin, due to problems I started having after a couple months of low-carbing.

6
44348571d9bc70c02ac2975cc500f154

(5853)

on August 29, 2011
at 05:40 PM

Propably every second day. Good beef is expencive here (like $14/kg and more), gourmet whole fish is even cheaper. I do not eat steaks much, mostly braises and organs (lamb liver, kidney and heart). Only steaks i eat are hangar steak and skirt steak, i like their flavor, with sous vide there is not much more need for expencive cuts. Short ribs make a perfect medium rare meat with sous vide, it just takes few days ;)
I never buy ground beef, organic or not.

I am working on securing some reindeer meat when its soon in season. Reindeer meat must have quite different lipid profile since they live even below -40C temperatures. Optimal for nordic genes paleo diet i bet.

A994080d499afca98cdc9de896701ebd

(1281)

on August 29, 2011
at 08:33 PM

nice! yum, reindeer and elk make the best jerky too!

Medium avatar

(5639)

on August 29, 2011
at 09:53 PM

whoa a few days for sous vide short ribs! That sounds AWESOME!

5
7fe08b47d7d073a906802a4170ae24bf

(350)

on August 29, 2011
at 08:09 PM

Eat red meat almost everyday. Grass fed red meat is the most nutritious meat you can eat. I would suggest eating ground beef, because yes steak is way expensive.

6120c989fd5b69f42a0834b69b87955b

(24553)

on August 29, 2011
at 08:42 PM

We do a steady rotation of grass fed meatloaf and chili to utilize the ground beef. Totally affordable.

5
99a6e964584f20f3f69ad3a70a335353

(1334)

on August 29, 2011
at 07:28 PM

Almost daily. It's my staple.

4
78972387772c994caa78513a83978437

on August 30, 2011
at 11:13 AM

Considering we just bought a quarter cow...

how-often-do-you-eat-beef/red-meat?

probably almost every day hehe

9bca3c7a5a8a78433ce4a398b668aa4b

(287)

on August 30, 2011
at 01:24 PM

Just a quarter?!?! haha NICE!

78972387772c994caa78513a83978437

(2290)

on August 30, 2011
at 01:27 PM

80 lbs haha. Much cheaper than the beef that's available at the supermarkets around here

C56baa1b4f39839c018180bf63226f7d

(3499)

on August 30, 2011
at 05:33 PM

Can you give us some idea of the breakdown? Round vs. chuck vs. ribs vs. etc?

78972387772c994caa78513a83978437

(2290)

on August 30, 2011
at 05:43 PM

It was roughly 40lbs ground beef and 40lb cuts of meat. The farmer we worked with gave us a 'virtual quarter'. It varies depending upon your supplier- for example, the farmer had no more ribs, so gave us another flank steak, etc. This was their breakdown: http://doublercattleservices.com/QuarterBeef.aspx

9bca3c7a5a8a78433ce4a398b668aa4b

(287)

on August 30, 2011
at 02:50 PM

wow... how long will that last you??? oh tell me about it.. the grassfed at the supermarket is outrageous!

78972387772c994caa78513a83978437

(2290)

on August 30, 2011
at 03:40 PM

Fingers crossed that it will last us until December, since that's the next time our farmer is getting a cow butchered haha

C56baa1b4f39839c018180bf63226f7d

(3499)

on August 30, 2011
at 05:32 PM

That's amazing. I guess I don't have a proper sense of scale, since my freezer is that big and I never thought that it would fit a quarter cow.

D5a52362ba91628833829a52acf1c227

on September 21, 2011
at 03:48 AM

I want your freezer!!! ♥

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on July 02, 2012
at 10:15 PM

Really cool beef

80890193d74240cab6dda920665bfb6c

(1528)

on July 03, 2012
at 12:23 AM

Drool. Drool. Drool. Drool.

4
7c9f81d68c78de1a31eab9c91c17b4b8

on August 29, 2011
at 06:20 PM

Beef! It's what's for dinner. It agrees with my stomach more than any other and I like the taste/versatility the best. Plus...it costs me a lot more to buy a whole free range chicken than it does to buy grass fed ground.

3
64433a05384cd9717c1aa6bf7e98b661

(15236)

on August 29, 2011
at 05:33 PM

Almost every day. Don't forget that certain cuts of meat can be much cheaper than a sirloin steak and be just as tasty and healthy. Ground beef, chuck, etc.

The standard mainstream advice is to go for 'lean cuts of meat', but I think just about everyone on this site ignores that and does the opposite when possible.

Also, don't forget to include organ meats like liver, which are often very cheap.

2
Medium avatar

(12379)

on August 29, 2011
at 05:40 PM

As much as possible. Currently thats about 5 times a week.

6714718e2245e5190017d643a7614157

on March 10, 2012
at 11:11 PM

Me likey beef too.

2
Fe535c4994ac6176f76e1ff6d29eb08a

on August 29, 2011
at 05:36 PM

Everyday. I make a roast every Sunday, and that is what I use as protein in my salads that I make for lunch, so at least that. Then I mix up dinner with the occasional chicken or fish, and very rarely pork or lamb. So everyday for lunch, and 5/7 days a week for dinner as well.

Medium avatar

(5639)

on August 29, 2011
at 09:51 PM

I like the idea of scheduling a roast. will it last longer than week in the fridge? Or do you normally eat it all before that point?

Fe535c4994ac6176f76e1ff6d29eb08a

(4286)

on August 30, 2011
at 12:27 AM

My salads are about 50% meat, so no, it doesnt last much longer.

1
7cf9f5b08a41ecf2a2d2bc0b31ea6fa0

on July 02, 2012
at 10:35 PM

Everyday, being English I have easy access to cheap, frozen Scottish grass-fed mince without any preservatives or additives

You Americans can keep your cheap sweet potatoes, we'll have our cheap pastured beef! :)

D5d982a898721d3392c85f951d0bf0aa

(2417)

on July 03, 2012
at 04:42 AM

Fair enough! Lucky dog.

1
2a00b9a42e4cb6e489a0e69d20714576

on July 02, 2012
at 10:11 PM

EVERYDAY:) Just enjoyed a terrific tbone steak.

1
40449b985898b088a64660b40f329f0f

(951)

on September 20, 2011
at 10:20 PM

1-2 time per day. I cannot live without it!

1
66974b2cb291799dcd661b7dec99a9e2

(11121)

on August 30, 2011
at 02:45 PM

Every day! Good pastured beef, usually steak. Home made bone broth daily too. Eat raw beef or pork liver 2x a week.

1
9bca3c7a5a8a78433ce4a398b668aa4b

(287)

on August 30, 2011
at 01:24 PM

probably 6 times a week. I used to be big with chicken, but I'm over it... Just not as good.. less fat = less flavor (at least for me it does) Plus you can do so much more with beef...

1
218f4d92627e4289cc81178fce5b4d00

on August 30, 2011
at 02:09 AM

3-4 times a week, I eat probably eat fish just as much - Japanese supermarkets are a cornucopia of fish with all kinds available - plenty of wild caught options.

1
9b0a4701e373d4dd13831cfb9b13f42d

(1677)

on August 30, 2011
at 12:03 AM

I eat beef at least once a day but have recently started supplementing with Bison and Venison. MMMMmm

1
Medium avatar

on August 29, 2011
at 09:55 PM

I guess we can all agree that we are red meat fans?

How many of you try to eat local, grass-fed beef? I think that if all of us tried our hardest, even though it can be expensive, to eat local, or at least grass-fed beef, it could have HUGE impact.

I won't eat beef unless it's from the tri-state area, and also grassfed. With that said, I eat beef at least 5-6 days a week.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on August 30, 2011
at 12:17 AM

And do it. That's why you hear there is no money in farming, like I said, everybody goes to the supermarket. If you can get out of the city, go for it. Cause organic meat in the city, even when purchasing a side, is always 2x the cost. Try to avoid organic / natural farmer's selling in the city, you can't blame them cause they are selling twice the price. Go to the source.

Medium avatar

(5639)

on August 29, 2011
at 10:03 PM

And in the long run, it would make it cheaper.

Medium avatar

(5639)

on August 29, 2011
at 11:52 PM

That's awful CJ. I'm planning on just that as soon as I have room for a chest freezer, and a decent amount of cash laid-by for a 1/2 side of beef. I'd like to start purchasing my beef in this manner ASAP, and for the rest of my life.

78972387772c994caa78513a83978437

(2290)

on August 30, 2011
at 11:15 AM

Chest freezer is not Entirely necessary... I managed to fit 81 lbs of beef into fridge/freezer that came with my apartment

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 30, 2011
at 02:30 PM

If your getting a freezer I suggest you "splurge" on the upright variety, especially if your getting 1/2 a cow. We get 1/4 and it would take some serious work digging through it to find the cut you wanted at that moment. And ours comes from honoredprairie.com.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on August 30, 2011
at 12:06 AM

Not the supermarket stuff - at all. (I'm sure you know, but Canada is almost America's slightly nicer twin sister.) But when it comes to rural farms: some yes, some no. If yes, then grains I are often oats, rarely wheat, and represent a small portion portion. Of course, Ontario is pretty big.

Medium avatar

(5639)

on August 29, 2011
at 11:53 PM

Is the beef in Ontario mostly grassfed?

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on August 29, 2011
at 11:39 PM

I live in a rather rural area, filled with farmer's. If you live in the city all you gotta do it drive up here, almost literally go to a random farm, and knock on the farmer's door. They have tons of beef available. It's sad, cause local farmers in my area are so hard-done by cause everybody in the countryside are brainwashed and go to supermarkets, even with a farm next door.

Medium avatar

(5639)

on August 30, 2011
at 06:06 PM

Holy crap, Priscilla! How do you find anything in there?! Jay, I live in NYC, so it would be difficult to find the space for a full upright freezer. In my dream-home I would most definitely have one, but here the chest freezer is a huge compromise.

1
Ed983a42344945b1ff70fd9597a23493

on August 29, 2011
at 06:52 PM

Most days, usually ground, cheaper cuts and/or liver(I have 20 lbs. of milk and grassfed liver from a friend in my freezer). I don't feel as satisfied from poultry, and fish is an occasional expensive indulgence, unless someone in my family catches a nice trout or two...I really like lamb better than beef, but, like fish, it's an occasional expensive indulgence for now.

C56baa1b4f39839c018180bf63226f7d

(3499)

on August 29, 2011
at 08:27 PM

+1 to this. Grassfed ground beef is my go-to. Then chicken, steak, sausage, pork, and liver in descending order of dinner frequency. This is when I cook for myself. In restaurants, steak makes a more frequent appearance, as does fish/shellfish.

1
072fd69647b0e765bb4b11532569f16d

(3717)

on August 29, 2011
at 05:37 PM

I'm down to about 4 times a week right now with one of those usually being steak, 2-3 ground beef, and maybe 1 brisket. My desire for red meat is down a little this summer, but I think that is due to the extreme heat in Oklahoma this year. Fish (and even chicken) have had more appeal lately than when it has been cooler.

0
449e19bbd371a87b653b9b8b56736005

(1567)

on July 03, 2012
at 02:50 AM

As often as I can afford it!

0
07154e6d8e42065f230d06249700fe5b

(2057)

on September 20, 2011
at 10:13 PM

Maybe once or twice a week, wild fish is cheaper than grass-fed meat where I am.

0
Medium avatar

(10611)

on September 20, 2011
at 10:08 PM

If salmon, bacon and sausage count, daily. Maybe twice a day. Who's counting? Mo betta.

0
0c45fe3eb9575a12eb2a8f3ce244d673

(115)

on September 20, 2011
at 09:17 PM

Not always grass-fed, but I eat red meat every day, at least 28-30 oz per day.

0
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7314)

on August 30, 2011
at 12:05 AM

Probably 5-6 days a week. The other day(s) I get protein from fish and shellfish. I'll have beef in combination with those or something like pork or eggs on the several days I don't have it alone.

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