Thinking about taking the leap to eating only meat? Before you get started on the Carnivore Diet, do you want to make sure you’re fully prepared for what’s in store?

You’ve come to the right place!

I’m going to tell you everything you need to know about how to get started on your Carnivore Diet journey. Keep in mind, I’m not a dietitian, a nutritionist, or a doctor. I’ve just dieted for as long as I can remember. I’ve tried almost everything; Keto, Weight Watchers, Atkins, LA Weight Loss , South Beach, and intermittent fasting. The only diet I haven’t tried is Veganism because it seems to make people whiny and annoying.

Carnivore is the easiest diet to follow. But if you aren’t extremely disciplined, it’s the most difficult diet to maintain.

I’m closing in on day 90 of Carnivore living. If I could travel back in time, these are the things I would tell my slightly younger self to be prepared for.

You’re going to be cooking more than you ever have before!

Unless you plan on only eating precooked chickens, get ready to cook a lot! 

When I made the leap to eating only meat, I found myself cooking for about two hours a day. Along the way, I picked up some tools that cut my cooking time in half.

Here is the must have kitchen appliances every Carnivore needs:

A Sous Vide 

You may be asking, what’s a Sous Vide? According to AllRecipes:

Sous vide is a low-temperature cooking method where food is vacuum-sealed and slowly cooked in a water bath. French for “under vacuum,” sous vide uses heated water to gently cook food so that it stays juicy and flavorful. The water temperature is well below simmering, anywhere from 125°F to 195°F.

Effectively, the temperature you choose for your sous vide machine will be the same temperature of your food when it’s cooked. For something like a medium-rare steak, this is very handy. Sous vide also gives food a uniform texture by cooking inside and outside at the exact same rate. A sous vide steak is medium rare all the way through, instead of being pink in the center and grey around the edges.

Why do you need a Sous Vide? Because you’re going to be eating a lot of meat so why not cook it to perfection? With this inexpensive little machine, you’ll be able to cook steaks that could be served in any 5 star restaurant. Psssst, they’re using Sous Vides to ensure a perfectly consistent cook, you should too!

It also allows you to cook multiple things simultaneously. Check it out, 4 Rib Eyes at once!

I like my steaks medium rare, so I set my temp to 129 degrees and let my steaks soak for at least an hour. Then I release them from their vacuum sealed packages (if you don’t have a vacuum sealer, it’s time to change that), dry them off, and then it’s into a pre-heated cast iron skillet (another Carnivore kitchen essential) they go! Sear in butter, or Carnivore friendly fat of your choice for a 60 to 90 seconds on each side and they’re ready to eat!

rib eyes

Like your steaks a little more well done? This site has an excellent Sous Vide temperature chart.

If you really want to learn from the Sous Vide master, I recommend checking out the Sous Vide Everything YouTube Channel. He’ll show you how to properly prep your meats before placing them in a vacuum sealed bag and dropping them into their Sous Vide bath, and he’s got some really great recipes that are perfect for Carnivores.

Bottom line, you need a Sous Vide to do Carnivore right.