A complete week of carnivore eating costs $75 to $100 for one person. That number surprises people, Paolo. The assumption is premium steakhouse prices every night. It is not. Ground beef at an 80/20 fat ratio drops to $3 or $4 per pound when bought in bulk from farms or wholesale clubs like Costco. That single sourcing decision rewrites the entire economics of the diet. Last lecture established that meat is the most bioavailable food on the planet. Density is exactly why budget carnivore works. You are buying concentration, not volume. Eggs anchor the budget. Two to three dozen per week costs $6 to $12. Complete nutrition. Chuck roast or stew meat — two pounds per week — runs about $12. Beef liver costs $3 to $5 per pound and outperforms most supplements for B12, vitamin A, and zinc. Canned sardines, four cans per week, add dense protein for $6. Bottom round, rump roasts, and brisket sit at the cheapest end of the butcher counter. Less popular means lower price. That unpopularity is your advantage, Paolo. Sourcing strategy matters as much as cut selection. Buying a quarter or half cow direct from a ranch slashes per-pound cost by cutting retail markup entirely. Local butchers discount less popular cuts and bulk orders. Meat marked near its sell-by date offers 25 to 75 percent savings with no quality loss. Grain-fed beef costs 50 to 100 percent less than grass-fed — and grain-fed beats no beef. Render fat from trimmings and you create free cooking fat. Grind 20 percent liver into 80 percent ground beef. The taste disappears. The nutrients stack. Whole chickens cost less per pound than any individual part — and the carcass becomes bone broth. Two meals from one purchase. Chicken thighs and drumsticks beat breasts on price and fat content simultaneously. More fat means more carnivore fuel. Select or Choice beef grades save money without touching safety or basic nutrition. The grade system was built for taste preference, not health outcomes. Cook in bulk, portion ahead, and expensive convenience purchases disappear entirely. Here is what most people miss when they call carnivore expensive, Paolo. Snacks disappear. Supplements become redundant — liver replaces a B12 pill, sardines replace an omega-3 capsule. The perceived cost is a comparison against a processed food cart, not against the true cost of chronic metabolic dysfunction. Ground beef, eggs, and organ meats are not a compromise. They are the foundation. Focusing on these cuts, buying in bulk, and sourcing smart makes carnivore not just affordable — but sustainable for the long run.