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Hardcore Carnivore Hardcore Carnivore Real Hardwood Smoked Beef Sausage

Hardcore Carnivore Real Hardwood Smoked Beef Sausage

37Avoid

Ingredients · 16

GoodCautionAvoid

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Common questions

Is Hardcore Carnivore Real Hardwood Smoked Beef Sausage healthy?

Hardcore Carnivore Real Hardwood Smoked Beef Sausage scores 37/100 on Tallow — our avoid band. That number comes from what is on the label: the ingredients, how processed it is, and what it is packaged in. It is not a verdict on your diet — Tallow does not weigh calories, portion size or how often you eat it, so a high score means the ingredients are clean, not that the food is unlimited.

What is in Hardcore Carnivore Real Hardwood Smoked Beef Sausage?

Hardcore Carnivore Real Hardwood Smoked Beef Sausage lists 16 ingredients, starting with Beef, Pork, Water, Sea Salt and Spices. Ingredients are listed in descending order by weight, so the first few make up most of what you are eating.

Does Hardcore Carnivore Real Hardwood Smoked Beef Sausage contain seed oils?

No. Nothing in Hardcore Carnivore Real Hardwood Smoked Beef Sausage’s ingredient list matches a seed oil — canola, soybean, corn, cottonseed, grapeseed, sunflower, safflower, rice bran or peanut oil, or an unspecified "vegetable oil".

How processed is Hardcore Carnivore Real Hardwood Smoked Beef Sausage?

Hardcore Carnivore Real Hardwood Smoked Beef Sausage is NOVA group 4: ultra-processed. That is the top of the scale and the classification the score penalises most heavily.

How does Hardcore Carnivore Real Hardwood Smoked Beef Sausage compare to other deli & cured meats?

At 37/100 Hardcore Carnivore Real Hardwood Smoked Beef Sausage scores worse than most deli & cured meats we have scored. A higher-scoring option in deli & cured meats is Dietz & Watson Originals Organic Roasted Turkey Breast at 100/100.

Is Hardcore Carnivore Real Hardwood Smoked Beef Sausage organic?

Hardcore Carnivore Real Hardwood Smoked Beef Sausage is not certified organic in our data.

Full methodology: how we score products.

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