Real meals with real photos, macros, and step-by-step instructions — from the CarnivoreX app.
209 recipes
Oven at 250°F until 115°F internal, then sear in cast iron with tallow. Rest 5 minutes.
Season ground beef with salt. Form balls, smash on screaming hot griddle. Cook 2 min per side.
Roast marrow bones at 400°F, then simmer with water, salt for 24 hours. Strain.
Slice liver thin. Cook bacon first, then sear liver 2 min per side in bacon fat. Don't overcook.
Season with salt. Sear in dutch oven, add beef broth. Cook at 275°F for 5-6 hours until fall-off-bone.
Simmer tongue for 3 hours. Peel, slice, and sear in tallow. Serve with salt.
Roast split marrow bones at 450°F for 20 min. Scoop with salt. Nature's butter.
Cube heart, marinate in tallow and salt. Grill on skewers 3-4 min per side. Tender and lean.
80/20 beef, season with salt. Pan-fry 4 min per side. The simplest carnivore meal.
Cube sirloin, fry in hot tallow until crispy outside, pink inside. Salt generously.
Sear oxtail, braise in bone broth at 300°F for 4 hours. Collagen-rich and deeply flavored.
Thin NY strip, seared hot in tallow. 2 min per side. Start your day with real fuel.
Score skin, salt heavily. Roast at 425°F for 30 min until crackling. Slice thick.
Season with salt. Sear 3 min per side for medium-rare. Rest 5 minutes.
Soak kidneys in salt water 1 hour. Slice thin, stir-fry in tallow on high heat 3 min.
Reverse sear at 225°F until 120°F internal. Sear over high heat 2 min per side. Rest 10 min.
Sear beef cheeks, braise in bone broth at 275°F for 5 hours. Melt-in-mouth tender.
Lay chicken skins flat on sheet pan, salt. Bake at 400°F for 15-18 min until golden crispy.
Score skin in crosshatch. Start skin-down in cold pan, render 8 min. Flip, finish in oven 400°F 6 min.
Form bison patty, season with salt. Grill 4 min per side. Leaner than beef, incredible flavor.
Sear venison medallions in duck fat 3 min per side. Rest 5 min. Serve with salt.
Sear shanks, braise in bone broth at 300°F for 4 hours. Fall-off-bone goodness.
Salt heavily, smoke at 225°F for 12 hours until 203°F internal. Rest 1 hour wrapped.
Season pork shoulder with salt, smoke at 225°F for 8 hours. Pull with forks. Pure satisfaction.