If you're looking into the carnivore diet, you've probably noticed that eating exclusively animal products can get expensive fast. Ribeyes and strip steaks add up quickly. But committing to a meat-based diet doesn't mean committing to financial strain.
Ground beef and roasts are where carnivore meets practical. These cuts give you the protein and fat you need without the premium price tag. They're versatile enough to keep meals from getting repetitive, and when you buy from farms that raise cattle properly, you're getting nutrient density that makes every dollar count.
What Is the Carnivore Diet?
The carnivore diet is an elimination diet that consists entirely of animal products. Meat, fish, eggs, and in some versions, dairy. No plants, no vegetables, no grains, no seed oils. Just animal foods.
People follow carnivore for different reasons. Some use it to identify food sensitivities by eliminating everything except meat and slowly reintroducing other foods. Others adopt it long term for metabolic benefits, autoimmune symptom management, or because they feel better eating this way.
The diet prioritizes nutrient density. Animal products provide complete proteins with all essential amino acids, bioavailable forms of vitamins like B12 and iron, and healthy fats your body can use for energy. Proponents argue that humans are adapted to thrive on animal foods and that many modern health issues stem from plant compounds and processed foods.
So how do you eat only meat without going broke?
Why Ground Beef and Roasts Work for Carnivore
Ground beef is the foundation of budget carnivore eating. It's affordable, cooks quickly, and provides the fat content your body needs on this diet. Most carnivore practitioners aim for a ratio that includes enough fat to stay satisfied and maintain energy. Ground beef in the 80/20 range hits that mark naturally.
Roasts are the other half of the equation. Chuck roasts, bottom rounds, and briskets cost significantly less per pound than premium steaks but contain the same nutritional value. The difference is texture and cooking method, not nutrition. Low and slow cooking turns tougher cuts tender, and you end up with multiple meals from a single piece of meat.
When you're eating carnivore, you're not adding sides or fillers. The meat is the meal. That simplicity means you need cuts that deliver both satisfaction and nutrition without requiring a second mortgage.
What Ground Beef Actually Costs You Per Meal
A pound of ground beef typically provides two to three meals depending on your size and activity level. Buying direct from farms eliminates grocery store markups and gives you better quality beef at a fair price. The cost per meal ends up being comparable to eating out or buying conventional meat, but you're getting pasture-raised beef from cattle that weren't confined to feedlots their entire lives.
Ground beef also freezes well. Buying in bulk from a farm and portioning it out yourself drops the per-pound cost even further. Many cattle operations offer ground beef by the case or as part of mixed meat boxes, which brings the price down while stocking your freezer for weeks or months.
At Little Mountain Farm, our 80/20 ground beef comes vacuum sealed in convenient 1lb packages. Whether you buy 5lbs, 10lbs, or 25lbs at a time, each pound is individually packaged so you can pull out exactly what you need without thawing more than necessary.
How to Cook Ground Beef Without Getting Bored
The simplest carnivore meal is ground beef cooked in a skillet with salt. That's it. But even on a restrictive diet, variety matters for sticking with it long term.
Smash burgers work well. Form ground beef into thin patties, press them flat in a hot cast iron pan, and get a hard sear on both sides. The caramelization adds flavor without adding ingredients.
Meatballs give you portion control and freeze individually for quick meals. Mix ground beef with egg and salt, form into balls, and bake or pan fry. They reheat easily and work cold if you need grab-and-go options.
Beef crumbles are ground beef cooked until browned and slightly crispy. The texture change makes it feel different from soft ground beef patties. You can add them to scrambled eggs or eat them straight.
If you're not strict carnivore and include some dairy, mixing ground beef with butter or tallow while cooking adds richness and extra fat. Some people add bone broth to ground beef while it simmers for a stew-like consistency without the stew vegetables.
Why Roasts Are the Most Underrated Carnivore Cut
Roasts get overlooked because they take longer to cook. But that's exactly why they work for budget carnivore. You can throw a chuck roast in a slow cooker or Dutch oven in the morning and have dinner plus several days of leftovers by evening.
Chuck roast has enough marbling to stay moist during long cooking times. It shreds easily once cooked, which gives you options for how to eat it. Sliced, shredded, or cut into chunks. All from the same piece of meat.
Bottom round and rump roasts are leaner but still work well if you cook them with enough fat or liquid. These cuts are often the cheapest per pound at butcher counters or when buying direct from farms. They're less popular than ribeyes and New Yorks, which means lower prices for you.
Brisket is another budget friendly option if you can find it. It requires the longest cook time but delivers incredible flavor and tenderness when done right. Plus, brisket fat is rich and satisfying, which matters when fat is your primary energy source on carnivore.
How to Cook Roasts for Maximum Meals
The slow cooker is your best tool for roasts. Season the meat with salt, add a small amount of water or beef tallow to the bottom of the pot, set it on low, and leave it for eight to ten hours. The result is fall-apart tender beef that you can portion out for the week.
If you prefer more control, use a Dutch oven. Sear the roast on all sides in a hot pan with tallow or butter, then transfer it to the oven at 275 degrees. Cook for three to four hours depending on size. The low temperature breaks down connective tissue without drying out the meat.
Once your roast is cooked, you can eat it multiple ways throughout the week. Slice it thick for a steak-like experience. Shred it and crisp it up in a pan. Eat it cold straight from the fridge. The texture and temperature changes keep it from feeling monotonous.
Roasts also give you rendered fat and drippings, which you should save. Use that fat to cook eggs, sear other cuts of meat, or mix into ground beef. Nothing goes to waste, and you're maximizing the value of every cut you buy.
Buying Direct from Farms Saves Money Long Term
Grocery store meat is convenient but marked up. Conventional beef comes from feedlots where cattle spend their entire lives in confinement eating grain. The meat is cheaper per pound at the store, but you're paying for a supply chain with multiple middlemen taking cuts along the way.
Buying direct from farms cuts out those markups. You pay the farm's price, not the price after distribution, warehousing, and retail margins get added on. Many farms offer bulk pricing or subscription boxes that drop the per-pound cost significantly.
We raise cattle on pasture where they graze grass for most of their lives before a short grain finishing period. This approach balances the health benefits of pasture raising with the marbling and tenderness that grain finishing provides. Our cattle spend their time on open pasture, not confined feedlots, which makes a difference in both animal welfare and meat quality.
We offer ground beef and roasts at prices that make quality beef accessible for people eating carnivore or just trying to buy better meat without the grocery store markup. When you're eating meat at every meal, knowing where it came from and how the cattle were raised matters more than it does when meat is just part of your plate.
Making Carnivore Sustainable Without Burning Out Your Budget
Eating carnivore on a budget comes down to three things:
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Buying the right cuts.
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Cooking in bulk.
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Sourcing from farms that price fairly.
Ground beef and roasts give you the protein and fat you need at a fraction of the cost of premium steaks. Cooking larger quantities at once and portioning them out reduces daily meal prep time and keeps you from reaching for expensive convenience options.
And buying direct from farms means you're getting quality meat without paying retail markups. You're supporting cattle operations that raise animals on pasture while feeding yourself the way you've chosen to eat.
Ready to stock your freezer with ground beef and roasts from pasture-raised cattle? See how buying direct makes carnivore eating both affordable and sustainable.
