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Kitchen

Carnivore recipes

Simple food, done well. Strict recipes use only meat, fish, animal fat, salt and water. Animal-based recipes add eggs, butter or dairy.

Beef Bone Broth

Roasted beef bones simmered low for a full day into a broth that gels when cold. Sip it salted, or use it as the base for braises.

Basics · 24 hr

Bunless Smash Burgers

Thin, lacy-edged patties smashed onto a screaming-hot griddle. Stack two or three and eat them with a fork.

Crispy-Skin Chicken Thighs

Bone-in thighs started skin down in a cold pan so the fat renders slowly and the skin turns glassy and crisp.

Poultry · 40 min

Ground Beef with 'Hidden' Liver

Blend a small amount of raw liver into ground beef so you get its nutrients without the strong taste. Use it for patties, crumbles, or meatballs.

Organ · 22 min

Reverse-Seared Ribeye

Thick ribeyes cooked low in the oven, then seared hard in a smoking-hot pan. Edge-to-edge doneness with a deep crust, using nothing but beef and salt.

Traditional Pemmican

The original survival food: finely pounded dried lean meat bound with rendered tallow. Dense, portable, and keeps for months when made properly.

Snacks · 11 hr

Beef Liver Pâté with Butter

Silky, spreadable liver pâté made with plenty of butter to soften liver's strong flavor. A small daily spoonful is an easy way to eat organ meat.

Organ · 35 min

Braised Oxtail

Oxtail browned hard and braised in bone broth until the meat falls off the bone and the liquid turns into a sticky, gelatin-rich sauce.

Bunless Lamb Burgers

Juicy ground lamb patties seared in a cast-iron pan. Lamb's natural richness means salt is all the seasoning it needs.

Butter-Basted Salmon

Skin-on salmon fillets seared until the skin is crisp, then basted with foaming butter. A quick source of omega-3 fats.

Seafood · 15 min

Butter-Seared Chicken Livers

Chicken livers seared in brown butter until crisp at the edges and creamy inside. Milder than beef liver and ready in ten minutes.

Organ · 18 min

Butter-Seared Shrimp

Large shrimp seared quickly in butter until just opaque. A five-minute protein that works for any meal.

Seafood · 15 min

Carnivore Chaffles (Egg and Cheese Waffles)

Two-ingredient waffles made from egg and cheese in a waffle iron. Crisp outside, tender inside, and sturdy enough to use as a sandwich 'bun'.

Carnivore Deviled Eggs

Deviled eggs without mayo: the yolks are whipped with butter and a little tallow or bacon fat into a rich, silky filling.

Crispy Roast Pork Belly

Skin-on pork belly dried, salted, and roasted in two stages so the meat turns tender and the skin puffs into crackling.

Egg Yolk Custard (or Ice Cream)

A rich, barely sweet custard of egg yolks and cream. Bake it in ramekins, or chill the base and churn it into carnivore ice cream.

Grilled Beef Heart Steaks

Beef heart is a lean, dense muscle that eats like a tender steak with a mild, slightly iron-rich flavor. Trim it well and cook it fast.

Organ · 33 min

Grilled Whole Mackerel

Whole Atlantic mackerel grilled over high heat until the skin blisters. An inexpensive, low-mercury fish packed with omega-3 fats.

Seafood · 22 min

Homemade Chicharrones (Pork Rinds)

Pork skin simmered, dried, and fried in lard until it puffs into light, crackling rinds. Crunchy, salty, and made with nothing but pork.

Snacks · 9.5 hr

How to Render Beef Tallow

Turn raw beef fat trimmings or suet into clean, shelf-stable tallow for searing, frying, and making pemmican. Macros are per tablespoon.

Basics · 4.3 hr

Meatballs with Hidden Heart and Liver

Tender beef meatballs with ground heart and a little liver folded in. They taste like ordinary meatballs but carry far more nutrients.

Oven-Braised Beef Short Ribs

English-cut short ribs seared and braised in bone broth until the meat slides off the bone. Rich, fatty, and deeply beefy.

Oven-Crisp Chicken Wings

Crackly wings with no flour or baking powder: just a low-then-high oven and a good salting.

Poultry · 70 min

Pan-Seared Strip Steak in Tallow

A fast weeknight steak: New York strips seared in beef tallow and basted with the hot fat. Fifteen minutes start to finish.

Roasted Bone Marrow

Canoe-cut marrow bones roasted until the marrow is soft and bubbling. Scoop it onto steak or eat it straight with flaky salt.

Salt-Only Beef Jerky

Chewy, clean jerky with no sugar, soy, or smoke flavor: just lean beef and salt. The kind that is almost impossible to find in stores.

Snacks · 5.3 hr

Sardine and Oyster Snack Plate

A no-cook plate of sardines, oysters, and fish roe. Loaded with omega-3s, B12, zinc, and selenium, and ready in two minutes.

Snacks · 5 min

Seared Lamb Loin Chops

Little T-bone lamb chops seared hard, with the fat edge rendered crisp. Ready in about 10 minutes.

Simmered and Seared Beef Tongue

Beef tongue simmered until meltingly tender, peeled, sliced, and seared crisp in tallow. Rich, fatty, and one of the most approachable organ meats.

Organ · 3.8 hr

Slow-Braised Beef Cheeks

Beef cheeks are a hard-working, collagen-rich muscle that braises into something spoon-tender and silky. Cheap, forgiving, and deeply beefy.

Slow-Cooker Chuck Roast

A well-marbled chuck roast browned and braised until it pulls apart. Makes enough for several meals and a jar of rich jus.

Slow-Roasted Lamb Shoulder

A bone-in lamb shoulder roasted covered for hours until spoon-tender, then uncovered to brown. Minimal work, maximum flavor.

Slow-Roasted Pork Shoulder

A bone-in pork butt roasted low and slow until it pulls apart, with crisp bark on the outside. Feeds a crowd or a week of lunches.

Soft Scrambled Eggs in Butter

Slow, creamy scrambled eggs cooked gently in butter. The low-heat method gives soft curds that never turn rubbery.