No fillers, no substitutes, no apologies. Recipes built for carnivores â from simple steaks to nose-to-tail adventures. Every recipe is 100% animal-based.
Low oven, high sear. This method gives you edge-to-edge medium-rare with a perfect crust. The secret? Patience and a cast iron skillet with beef tallow.
Freeze liver for 30 min before slicing â much easier to cut thin. If the taste is too strong, start with chicken liver and work your way up.
Use the cracklings (grieben) as a crunchy snack. They're essentially free pork rinds but from beef. Salt and eat warm.
Always check the tin label. "Vegetable oil" = seed oil = avoid. Look for "olive oil", "water", or "own juice". King Oscar and Wild Planet are safe choices.
Every recipe uses beef tallow, butter, ghee, or lard. Zero seed oils, zero vegetable oils. The fat you cook in matters as much as what you cook.
Steak is great. But liver, heart, marrow, and cheeks are where the nutrients hide. We include organ meat recipes because your body needs them.
Carnivore cooking is inherently simple. Most recipes: 1-4 ingredients, minimal prep. We don't complicate what doesn't need complicating.
Share your go-to carnivore meal. If it's meat, fat, and fire â we want to hear about it. Community recipes get featured.
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