I am in southern MS about 60 miles north of New Orleans. I get animated about setting the example of a zero plant/carb, highly active and thriving man above 50, and having the knowledge to help people get off/stay off the pharmaceutical death spiral through a species appropriate lifestyle.

Usually the discussion happens for me when I’m in social settings with people and they find out that I only eat meat, which usually sparks curiosity at least about the misconceptions most people have - aren’t you worried about cholesterol, does your physical performance suffer without carbs, etc.

@Edward Goeke yup. Just being in the 1% of the 1% draws attention.

I think the fact that carnivores can go many hours or even days without eating at all is proof there are no addictive properties to meat. Dairy on the other hand…

Fun times. Coach Joe is something else.

I may be somewhat of a texture eater, I really don’t care for raw meat. I will eat it if you put it in front of me. But particularly fattier cuts, I’m gonna want it cooked and the fat rendered a little bit. Leaner cuts like filet I could probably smash in my face. In fact last time I got my hands on a deer backstrap I cooked it super rare and I swore the next time I got one I was eating it raw. I also enjoy roasts and such - trust me: no one enjoys beef cheeks raw. That’s 10-12 hours in the slow cooker unless you want to gnaw on connective tissue. And a raw brisket wouldn’t do it justice. Low and slow and your eyes roll in the back of your head.