The Carnivore Bar

Created by Phillip Meece

BackerKit Pre-Orders are now closed. Please visit us at our official website: https://carnivorebar.com

Latest Updates from Our Project:

Nutrition Facts (Unofficial)
11 months ago – Mon, Apr 08, 2019 at 11:55:45 PM

So we have nutrition facts. Sort of. 

Unfortunately the proximate test, on the fat/protein/carbs needed to be rerun, so small changes can be expected in the calories and the percentages between fat and protein. Our current percentage of calories from fat/protein is 82.6%/17.4%. The rerun of the test and the final numbers will hopefully be out next week. That said, we wanted to go ahead and publish what we have before the end of the campaign. 

Vitamin C did not show up. Our result was <6mg/100mg, so there is a chance that there are trace amounts, but not detectable as of yet with the current test. We have to meet the USDA guidelines for cooking this product in order to be able to sell it, and that means reaching 145°F internal temperature. So we probably overdid it and cooked out any potential vitamin C. We'll see if we can do it differently but if not we're still pretty happy with the rest of the data. 

Merry Ellen stitched this estimate together from preliminary tests. So here are our unofficial anticipated results:

Thank you for your support!

- Phillip

How the Carnivore Bar is Different from Jerky, Epic Bar, & Pemmican
11 months ago – Mon, Apr 08, 2019 at 08:39:50 PM

Hi everyone,

We've been getting a lot of questions from the community about how The Carnivore Bar is different from jerky, The Epic Bar, or pemmican. We've also been getting requests to show the texture of the bar more up-close, so we did. 

We're Funded! Thank You!
11 months ago – Sun, Apr 07, 2019 at 06:01:44 AM


Wow, we’re fully funded! Thank You! We are so excited to be able to bring this project to market, and we couldn’t have done it without each and every one of you. Extra special thanks to Mikhaila & Jordan Peterson for helping us spread the word. It’s amazing to see this coming full circle, because the Petersons are also how we found out about the carnivore diet, and therefore why we are making this bar and solving this problem. Thank You!!!!

So welcome Peterson Fans, Instagram fans and all our new friends and backers! This is a community project. We invite you to be involved as we become a full-fledged company. Feel free to offer suggestions and give your feedback. Your opinion matters to us. We aspire to deliver a continuously improving product, every batch we make. Thank you for believing in us. 

We plan on doing our utmost to make this company a success, and to deliver a product you can count on when you need it. My wife Merry Ellen is 100% behind me in this project and has done a terrific job at promoting this bar on social media. I could not have done this without her. Though I can never adequately repay her or any of you that have placed your faith in me, fortunately I can make you the best zero carb meat bar that has ever existed. And that’s exactly what I intend to do. 

  • Nutrition facts will be released as early as tomorrow afternoon or as late as Monday. We are waiting on vitamin A and C testing because I insisted that we be compliant with both old and new standards of USDA/FDA nutritional labeling.
  • Shelf stability testing is delayed because a real time test would not provide the kind of shelf life numbers that we think the product is capable of. We hope to get more than 5 years. 
  • I’m submitting my story to MeatHeals.com later tonight and once approved we’ll link to that in a project update. I’ve given the spark notes version on The Carnivore Cast as well as our Story Video, but for those of you that would like a more in depth-version of my story I think #meatheals is where that belongs.

We owe you backers everything. There’s no way to express just how humbled and grateful we are to have this project come to fruition. This is not just a dream to us. It feels like we’re breaking out of jail and being given our freedom again. As modern humans we take for granted the ubiquitous nature of food. When you suddenly find that you can’t eat that stuff, it feels like you’re crossing an inexhaustible desert where every potential food might be contaminated. It feels like finally we might be able to get back to our normal lives, and take our own safe food, anywhere we want to be. And now thanks to your support, so will you.

- Phillip

About Us, Why We're Doing This, & Other Awesome Things You Should Know About!
11 months ago – Thu, Apr 04, 2019 at 02:34:41 PM

Hey everyone! 

We've been getting lots of questions about who we are and why we are creating The Carnivore Bar, so we'd thought we'd tell you a little about our story in a video. Basically, how we met, our health journey, and why we were inspired to do this Kickstarter for The Carnivore Bar. By now you probably know that Phillip is the creator of the bar; Merry Ellen does basically everything else. We didn't mention it in the video but we also want to give a huge shout-out to Mikhaila & Jordan Peterson for sharing their healing stories and helping us find the Carnivore Diet.


While we're at it, we also want to let you know about a couple of other crowdfunding projects with deadlines in the next few days that we think you'll love. 

  •  KetoFest is an annual keto food & science festival in Connecticut - we haven't been yet, but we've heard it's an amazing time. They are all about spreading knowledge about nutrition and building community. This year's event is July 19-21. Even if you can't make it, please consider supporting them by getting a shirt - we did. Check it out here.  
  •  Food Lies is a documentary film project that's shedding light on the history of modern dietary guidelines, what we should be eating, and how to fix the current health crisis plaguing so much of the world. Check it out here.  

We think it's important to band together as a community of people trying to take their health back into their own hands, and to support each other in that endeavor. These are projects that we have personally supported and believe in, and hope you will too. 

Thanks for supporting The Carnivore Bar, and have a great weekend!! 

- Phillip & Merry Ellen

Low Carb Denver After Action Reveiw
11 months ago – Mon, Apr 01, 2019 at 06:42:56 PM

We are 23% funded - thank you all so much! 

Seems like one tweet from Mikhaila Peterson is all the momentum we needed to get this off the ground! Thank you Mikhaila, we’re so glad you like it! We basically designed this bar around her version of the Carnivore Diet. Figured if she can eat it it's probably safe for the rest of us. 

So we did a short run of samples for Boulder Carnivore Conference & Low Carb Denver 2019. I thought it was a wonderful set of conferences. We pledged to "inexorable courtesy" together, we learned a lot, had terrific conversations, and got candid feedback on our Carnivore Bar! Thanks to everyone we met and tried our bar!

So here's the AAR:

Sustains:

  • People want a grass-fed meat bar
  • People like the high fat at the 80/20 split
  • The texture is great if you were expecting pemmican
  • Nothing like this exists and there is huge demand for it
  • Being transparent about challenges at LCD2019 was appreciated.

Improves:

  • People want a grain-fed meat bar.
  • A little too much salt.
  • Some don't want it to be "greasy", they expected it to be like jerky.
  • Texture is surprising and not what we were expecting, like a "fat crumble"
  • A few of the samples oxidized. As you may know, PUFAs like the Omega 3's in grass-fed and grass-finished beef can oxidize. The bars weren't spoiled but they did taste a little “fishy”, which definitely is something that falls below our standards. We will not deliver our kickstarter product until that risk is fully mitigated.

Plan:

  • We will keep the grass-fed version of the bar.
  • We may offer a grain-fed version if there's interest. I love the good ecology of grass-finished and I personally feel grass-finished is the future. But people come first. I want this bar to be accessible to the largest number of Carnivores possible.
  • We will tone down the salt just a touch. We will also make sure it doesn't clump. We use Redmond Real Salt because it doesn't have any heavy metal anti-caking agents. But without the anti-caking agents, sometimes you'll get a clump of salt all at once. We will have to do an extra step to make sure that doesn't happen again, but we are going to be mechanically dealing with the problem instead of adding chemicals.
  • We like the texture, and since jerky already is quite prevalent we will focus on doing what we do best; which is to offer a zero carb, high fat, shelf stable bar.

The most alarming feedback is that of oxidation. Fortunately because we did samples before the kickstarter fulfills, we have plenty of time to fix any issues that arise. A lot of our product development was done with grain finished beef because of availability. We developed a unique way to make high fat meat shelf stable under normal grain fed conditions, and we managed to do the same for (approximately 80%) most of the grass-finished beef. We however underestimated how differently the grass-finished beef would react to the shelf stability process. For the most part it was a huge success, but we did run into a problem with one of the batches - we did 1000 samples and about 20% got a fishy odor, which we were informed by long term carnivores, is typical. So we defied that fate 80% of the time. But that's not good enough. We will always be 100% transparent and being honest that we had this problem is important to me. Like a lot of you, Mikhaila Peterson is not the only Peterson I'm a huge fan of. I will never lie again if I can help it. Because no one gets away with anything.

So this is what we plan to do to fix the issue.

  • We will put an oxygen absorber in each wrapper
  • We will use a leaner cut of beef when cooking to isolate the protein better and only heat up the more heat stable tallow portion of the bar.
  • We also are going to set strict timelines for the grass-fed bars from assembly to packaging to mitigate this potential oxidation from exposure.
  • We are going to redo our shelf stability assessment and will have hard numbers for nutrition facts and near-term shelf life by the end of the campaign. (long term shelf life pending)

Thank you all for your faith in this project. We ourselves depend of this technology… as long as I'm planning on eating food, I'll be diligently working on this bar. For me there is no alternative.