Choosing the right steak involves balancing flavor, tenderness, fat content, cooking method, and value. This guide ranks 14 popular cuts for keto, carnivore, and ketovore eaters, from rich, marbled ribeye and porterhouse to budget-friendly options like sirloin and tri-tip. While ribeye remains the benchmark for many steak lovers, lesser-known cuts such as hanger, bavette, Denver, and flat iron often deliver exceptional flavor and value at a lower price.

Dr. Paul Saladino argues that eating nose-to-tail animal foods provides all essential nutrients, while plants contain defense chemicals that may harm health. He questions the assumed benefits of polyphenols, fiber, and plant-based diets, highlighting that early humans were likely high-level carnivores. Organ meats are nutrient-dense and affordable. He advocates for fat-based metabolism, moderate protein intake, and challenges common views on plant compounds and supplements.

The COMFORT KETOVORE program combines the healing principles of the carnivore diet with Chef Janine’s gourmet ketogenic approach. Designed as a 3-month therapeutic reset, the program focuses on nutrient-dense animal proteins, healthy fats, bone broth, seafood, and select low-carb ingredients to support metabolic health, digestion, inflammation reduction, and overall wellness. It offers a structured, chef-prepared path for those serious about restoring their health.