One thing I notice is that a lot of carnivores pay a lot more than I do for meat so I figured I’d share the cost breakdown for what it takes to be a carnivore here in Acapulco. I notice a lot of people in the US doing this way of eating are doing so with very limited budget a lot of time eating mainly ground beef, eggs and added free steak fat. Some are doing so by eating grass fed steaks for every meal, every day so as you can tell there are many ways to go about it.
We are fortunate to live in Acapulco, Mexico where the meat is cheap and high quality. Even the corn fed meat imported from the US is cheaper than what we used to pay back home and what I see carnivores paying now. Most of the meat we actually eat is likely grass fed because it comes from local farms to the central market, where it’s freshly butchered every day. Not sure if they’re given antibiotics and hormones but I can see a clear difference.
I’m going to list our favorite cuts of meat below and what we pay for them. Anything from Walmart is corn fed, anything from the Market is likely grass fed.
Note: Kilo is about 2.2 pounds
Grocery Stores (Walmart, Soriana, Bodega Aurrera):
Picanha: 250 pesos/12.50 USD a kilo
Tomahawk Ribeye: 224 pesos/11.2 dollars a kilo
Denver Strip/Chuck Eye: 189 pesos/9.45 USD a kilo
Bacon 140 pesos/7 dollars a kilo
Ground beef: 100 pesos/5 dollars a kilo
(ground pork and chicken is less)
Chicken: 35 pesos a kilo
Eggs: 40-55 pesos for 30 eggs depending on quality and color
Pork Lard: 29 pesos a kilo, lasts a few weeks.
Central Market:
prices are averages, as there are many places to purchase meat at the central market for a range of prices depending on quality and size of butcher
Ribeye/Chuck Eye/New York Strip/Filet Mignon: 170 pesos/8.5 dollars a kilo (150 pesos/7.5 dollars for bone in chuck/ribeye)
Picanha: 130 Pesos a Kilo
Barbacoa meat (general roasting cuts): 85 pesos/4.25 dollars a kilo
Pork/Beef Ribs: 85 pesos/4.25 dollars a kilo
Ground Beef (extremely high quality): 130 pesos/6.5 dollars a kilo
Beef heart: 50peso/2.5 USD
Beef liver: 50 pesos/2.5 USD
Milanesa(thinly sliced beef cut): 100 pesos/5 USD
Pork Loin: 85 pesos a kilo/4.25 USD
Pork Chops(bone in): 80 pesos/4 USD a kilo
Leg meat with bone: 85 pesos/4.25 USD a kilo
Suadero (magical taco meat): 80/4 USD pesos a kilo
We eat a lot, partially because our budget allows and partially because we crave more food than ever.
For example:
Breakfast, usually includes at least 200 g bacon per person generally more like 350. Two eggs with that. Sometimes some scrambled eggs and ground meat or suadero. So for about 300 g of bacon and two eggs it costs us 60 pesos at most. An extra big breakfast costs us less than 100 pesos or around 5 USD.
Lunch/Dinner: I set them together because they’re interchangeable in terms of content consisting of the following possibilities: carnivore balls, steak, steak and eggs, steak stew, pork stew, bone broth, bacon, burgers.
I’d say we spend less than 150 pesos/7.50 USD a person per lunch and dinner and that generally includes some sort of steak with a meaty side.
So for around 420pesos/21.50 USD a day we both eat a high quality carnivore diet. We can go less than that if we need to, cutting down to only roasting meats and ground meat at best, but the price difference for steak from the market is always just cheap enough to justify it.
Recently we’ve adjusted to an intervalled eating schedule meaning we only eat 8 hours out of the day now, which has done a lot to help with the fact that I was constantly hungry, and not sleeping well. There really is something to keeping your digestive system empty for good sleep!
I’ve seen a whole range of prices from the US from bulk to regular storebought. From what I can tell, we basically pay less than all of them, sometimes by a lot. A 30 dollar rib eye roast here would easily cost 100 USD in the states and I’ve seen people pay that like it’s a deal!
So if you’re considering carnivore, consider Mexico because it’s cheap as hell to be a carnivore here, we’ve found. We’ve often remarked we wouldnt be as happy in the states doing this as we’d likely be eating a lot of ground meat and only ground meat, which while good can get old if its the only thing you’re eating.
What do you pay for meats?
Check out the links below for more like this one!
Anarchaforko Anarchapulco Fork Update: @larkenrose and @dragonanarchist Candles in the Dark Seminar on the Schedule!
Anarchaforko Anarchapulco Fork Update: Spotlight on Hotel Copacabana and Conference Center
Anarchaforko Anarchapulco Fork Update: Anarchaforko All-Stars @alexlapointe
In case you missed them, some of my recent posts:
Picanha Steak Recipe: Option One!
Wednesdays at La Tortuga: A Weekly Tradition
lily-da-vine's instagram Feed : 2018/12/12 18:55:58
Hi there, if you're new to my blog here on Steemit check out this for more information on who we are and how we got here.
Huh, fascinating. So that cost breakdown was way higher than I thought, dangit. $21/DAY to feed 2 people? And you have to eat that much? Dude, if it's cheap for YOU guys, cool, seems like it is for you two.
But maaaan, I personally can't sustain a budget like that here, and thankfully I don't have to. I priced out farms and GRASS-FED clean beef in bulk here in Arizona (and I've priced it on the east coast as well). For the amount you spend to feed you and John in 30 days, I can spend on buying a third or quarter of an entire cow that will feed Larken, my son, and I... FOR A YEAR!!!! And not grocery store or walmart cow. REAL COW. $600 will buy me a year's worth of clean meat for my entire family. At many U.S. FARMS.
Now, if one wants, one can go into U.S. GROCERY stores, which is retarded because grocery stores rip you off on meat pricing... well THEN grass-fed beef is like 6 to 10 bucks PER POUND and yeah your Mexico prices there are way better than what we have to pay in a grocery store LOL. But that's true most places. Grocery store chains are a huge rip off.
However, if you want to know how sustainably you can really live in the U.S., it matters that you don't check grocery stores only, on that front anyway.
As far as how much you're all eating, WHEW! Girl, I don't have the time for that much eating myself and I love food... honestly you'll figure out yourself what works for you guys LOL but just my thought there was DAMN I eat less as I've gotten healthier. lol
When it's clean meat no one I have yet come across doing carnivore has seemed to need to eat that much---- again if it's clean. But I'm sure there's tons having your same experience, you can't be the only one. It's night and day for me, clean meat from unclean. Unclean meat will leave me always ravenous not long later typically. Clean meat hasn't seemed to. When I eat actually verifiably clean meat (no pork of course if we're talking clean lol)... like basically keep it mostly to clean red meat, just grass-fed beef (NOT U.S. Walmart or any regular store meat), I don't need to eat that much. Even in ketosis I don't have to eat that much at all.
That fact that you're this fucking hungry sorta flies in the face of what I expected so.... that's hella interesting. My nerdiness is loving following this.
Also EVEN more interested to hear about changes and alterations that you notice from this diet, good or bad (ideally they'll be good of course!). I love that part lol
The changes thus far have been good as you've said-- besides losing the womanly monthly thing lol, but from my experience, the longer you do a diet, the more you really see what it's really capable of transforming in you and whether it's sustainable!
Congratulations! Your post has been selected as a daily Steemit truffle! It is listed on rank 13 of all contributions awarded today. You can find the TOP DAILY TRUFFLE PICKS HERE.
I upvoted your contribution because to my mind your post is at least 3 SBD worth and should receive 124 votes. It's now up to the lovely Steemit community to make this come true.
I am
TrufflePig, an Artificial Intelligence Bot that helps minnows and content curators using Machine Learning. If you are curious how I select content, you can find an explanation here!Have a nice day and sincerely yours,
TrufflePig