In this episode, we dive into the exciting resurgence of red meat, fattier cuts, and ancestral animal fats like beef tallow. 2026 food trends are showing a major shift away from ultra-processed "fake" alternatives back toward real, traditional foods—and the carnivore and keto communities are leading the charge.
WATCH HERE: https://www.youtube.com/watch?v=KRrCothE_dw
We'll cover:
Why fattier beef (70/30 ground beef, brisket, ribeye) and beef tallow are trending hard right now
The science and real-world results on blood markers, brain health, satiety, and metabolic benefits
Pushing back on outdated low-fat guidelines and mainstream criticism
Practical tips: Cooking with tallow, choosing quality meat, and incorporating these into your carnivore or keto lifestyle
My personal experience and listener stories on long-term success
If you've been seeing the buzz around Meatstock, animal-based eating, or the return of "nose-to-tail" and traditional fats—this episode is for you.
Drop your questions or experiences in the comments! What’s your favorite fatty cut or tallow recipe?
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