Are you constantly seeking keto-friendly convenience foods without all the junk? Phillip Meece created The Carnivore Bar because he saw a real need in the low-carb, keto, and carnivore communities for a more reliable way to eat while traveling and on-the-go. There are several bar options available, all of which contain responsibly sourced ingredients. It was a pleasure speaking to Phillip about his business and the carnivore lifestyle, and I know you'll enjoy this episode.

 

What you'll hear:

 

• Reasons and benefits for keeping production in-house (1:31)
• Phillip's military background, entrepreneurship, and his reasons for developing The Carnivore Bar (6:06)
• Military nutrition and sustainable food sources (13:54)
• The negative impacts of commodity beef and poultry on the environment, our health, and the economy (18:39)
• Food priorities and the carnivore diet (24:52)
• Starting a beekeeping business and new facility renovation challenges (30:45)
• Business growth, leadership, and employee management (36:17)
• Food manufacturing, margins, and quality ingredients (42:54)
• Transparency and integrity in business (51:10)
• Carnivore diet and high-quality protein sources (57:24)
• High-fat diets and their impact on energy and nutrition (1:03:45)
• Business growth strategies (1:12:07)
• Entrepreneurship, product development, and hunting (1:15:53)

 

Where to learn more about Phillip and The Carnivore Bar:

 

• The Carnivore Bar

 

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