What I Eat In a Day (Updated, Raw Meat)

Watch on YouTube · 2016-09-24 · 10 min

0:00 Hey, this is an update of what I eat in a day. I guess some of you want to see me eat raw meat, and sure, I'll do it if it's interesting for you. For me, it's nothing special because I've been eating it for months, so it's just normal, it's natural. I'll show you what I eat and how I eat it. So, here we go. I usually start off my day with this. This is a ribeye steak. Two pieces of it. This is 200 grams, so it's 400 grams in total. And the fat is supposed to be yellowish, which is a sign of being grass fed. I almost always eat the meat with butter nowadays, because it doesn't have enough fat. So this is raw milk butter from France, but it's been made mildly sour, and it's not organic. Whereas this is organic, and hasn't been made sour, but it's pasteurized.

0:58 So there's hardly any difference as far as our eyes go. I simply eat the meat with my hands, as we are supposed to. Just like that. It's very delicious. Anybody who's on any diet would still very much enjoy this, I'm absolutely sure about it. Even if you eat for taste, which I don't. It's just a nice side effect, it actually tastes great. and what I really like is the fat so I wish it was made out of more fat that's one of the reasons why rib eye steaks are one of my favorites because it still has at least some fat compared to a lot of other cuts and there's also some parts which are not fully chewable

1:53 In this case it is, but usually there are some, which is what you would probably excrete in the end.

2:02 But other than that, it's fully digestible. I just swallow everything anyway.

2:11 So, I just take the butter and mix it in the mouth like that, so there's always enough fat. And again, even though I don't eat for taste, it just tastes great with milk fat, which is butter. This is another cut I eat quite often, it's called entrecote. It doesn't have a lot of fat, just like the ribeye, but still more than most cuts nowadays, so it's still pretty fine. I don't have a special eating schedule or something, So if you care about the exact times, I couldn't possibly tell you. It really depends on my daily activities. This is called a rump steak. I don't eat it as often. And as you can see, the fat is more on the side.

3:02 Any leftovers that I have, and this is from the rump steak, I put here by the window, and the crow comes every day and picks it up. Every single day. Usually in the morning. So, pretty cool. This is my high meat.

3:23 This is a one month old ribeye steak.

3:28 This is 5 days younger. It's an entrecote. This is a wheel heart. It's new. And this is a filet mignon. It's also new.

3:45 and you gotta watch out that the flies don't get to it and don't lay eggs as for the high meat all you've got to do is put meat in a jar and then just let nature do its thing somebody I showed it to said it smells similar to cheese which makes sense because it's a process of fermentation and the taste I'll try to describe it, but I wouldn't know how to. Well, this isn't... Alright.

4:53 It's really hard to describe the taste. It's finger licking good though. It's different than anything I've ever ate in my entire life. So I could hardly compare it to anything.

5:11 It has a sort of spicy aftertaste or something like that.

5:26 There's no word to describe the taste. It's just something you gotta try yourself. By the way, I put the high meat in the fridge. And once every day I put it outside to air it. For five minutes.

5:45 This is where I put my tap water, by the way. So the sun shines on it.

5:51 Inside it. Throughout it. You get it. This is another cut I've been eating lately. It's called filet mignon. If you get lucky enough, it will almost melt on your tongue because it's that soft. This is what wheel heart looks like.

6:14 And this is the thymus.

6:19 We should be eating organs at least once a week or however much your body wants. but first you actually gotta give your body a taste of the nutrition of the organ so it understands what an organ is in the first place. Because if it doesn't know where to get this nutrition, what this organ is, then how could it possibly ask you for it or even start craving it? So that means eating the whole animal and trying out everything and then your body will tell you. As far as the heart goes, it counts as a muscle. And it doesn't have a very strong taste compared to liver, for example, which is something that some people would probably have to get used to when coming from a diet that we have nowadays, the junk kind of stuff.

7:13 So this is why maybe the heart is something you could start with because it's still more nutritious than all the other muscles. And this is one of the only things I actually cut up before eating, because it has this layer over it, firm layer, which sort of protects the heart, and when you bite into the whole thing, it kind of gets stuck between your teeth, and that's not pleasant, and weighs about 800 grams, whereas the full-grown beef heart weighs double that. So, just to, Tell you, once again, it tastes like any muscle. There's nothing even special to it as such, but it's special, sure.

8:05 The thymus has a similar taste to chicken and is a delicacy, at least I would call it that.

8:16 And it's not fully chewable compared to muscle,

8:29 that's really good stuff I would like to show you more stuff of what I've been eating but I don't have anything else at home right now besides all the beef I also eat lamb and bison for example I've been trying to find goats and sheep's meat but it's pretty hard to find it here then I also tried eating whole fish and fish fillets, such as red fish, cod, plaice, salmon obviously, everybody eats that stuff, and mackerel from salty waters. I especially liked eating the eyes of the fish. Point being, I'm still exploring, this whole raw meat thing is still an adventure for me. I would like to eat this way until the day I die, but realistically speaking,

9:26 it could get problematic financially. Of course, it's ideal to hunt your own food or have your own farm. I've been eating around a kilogram of meat a day lately, because at the start I ate more dairy. Now I just replace it all with meat. When it comes to eating muscle, it's not the end of the world to eat non-organic muscle. Whereas when it comes to the organs, you should only eat organic organs.

10:00 Liver, for example, is quite available, in Europe anyway. Whereas all the other stuff you would have to order, which isn't exactly a problem, but it just shows you that it's not something that is supported in the system. And I'm not even going to get into it again, but if you walk the streets, you see what is supported and what is cheap. This stuff is not cheap and you actually have to order it and then just think about why stuff is not supported. Except if you live in an illusion, as I've already said, where you believe that your government wants you to be healthy, then alright. That's not reality. Reality is that they're trying to make us die. Poison us. Disease and all that stuff. Fuck that shit.

10:54 Take care guys!