Beef: The King of the Carnivore Diet

Imagine this: A fiery orange sun is setting over the endless horizon. The veld stretches out before you, alive with the sounds of the wild and the rhythm of cattle moving across the land. The smell of freshly roasted boerewors drifts through the air, mixing with the earthy scent of the soil beneath your feet. In the distance, you see the silhouette of a farmer standing tall against the sky, his gaze sweeping across the herd of cattle he’s raised for generations.

This isn’t just any farm. This is South Africa—a land steeped in history, culture, and a rich farming heritage that stretches back centuries. And at the heart of it all, beef is king.

But beef isn’t just royalty because it tastes so lekker—though it really does. It’s the very backbone of the carnivore diet, the true VIP of your plate. It’s the ultimate food for fuel, strength, and living your best life. Whether you’re a boer tending to your cattle, a stokvel member gathered around a braai, or even a first-timer to the carnivore world, there’s no denying that beef has earned its place in our hearts and bellies. So, let’s take a journey through the heart of South Africa’s rich agricultural heritage and discover why beef reigns supreme in the carnivore diet—with a good dose of wit and a whole lot of flavour.

Beef: The Heartbeat of South Africa’s Farming Legacy

Before we dive into the meaty details (pun intended), let’s talk about the rich farming heritage that makes beef not just a meal, but a legacy. South Africa’s farming landscape is a beautiful mosaic of cultures and traditions—each playing a role in what has become an iconic beef industry.

For generations, boere (farmers) of all backgrounds have raised cattle across the diverse terrains of our land—from the dry Karoo to the lush valleys of the Eastern Cape, the veld of the Free State, and the semi-arid plains of the Northern Cape. The bond between farmers and their cattle runs deep, a relationship forged over time, sweat, and perseverance.

It’s important to recognise the contributions of all South African farmers who have played a key role in shaping the beef industry. Many have passed down their knowledge from generation to generation, blending traditional farming methods with modern innovation to raise cattle that are as healthy as they are flavourful. Whether through small family farms or large-scale operations, their dedication to quality and sustainability has made South Africa’s beef industry one of the most respected in the world.

Beef for them isn’t just about food; it’s about pride. It’s about cultivating a legacy that spans generations, ensuring that each piece of meat on your plate carries with it the story of hard work, resilience, and a deep connection to the land. So when you take that bite of tender beef, remember that you’re not just honouring the beef of boere farms, but the enduring spirit of all South African farmers—those whose roots run as deep as the land itself.

“Beef is a complete protein, providing all the essential amino acids your body needs to build muscle, repair tissues, and maintain a healthy immune system.”

Why Beef is the Ultimate Superfood

Now that we’ve set the stage, let’s get into the juicy details of why beef is truly king in the carnivore diet.

1. A Protein Powerhouse: Bigger, Better, Beefier

Beef is like the superhero of protein. If protein were a league of extraordinary athletes, beef would be the Siya Kolisi. It’s a complete protein, meaning it contains all the essential amino acids your body needs to build muscle, repair tissues, and maintain a healthy immune system.

Think of it this way: beef is like that friend who shows up at the braai with the boerewors, the steak, and the biltong—the one who makes sure everyone’s fed, satisfied, and definitely not going hungry. It’s the meal that keeps you full, strong, and ready to tackle whatever life throws your way.

2. Packed with Nutrients: A Stew of Goodness in Every Bite

Here’s where things get interesting. Beef is not only about the protein—it’s packed with vitamins and minerals that make your body sing with joy.

• B12: If iron were a superhero, it would be Iron Man. Beef provides heme iron, which is easily absorbed by your body, ensuring that you’re not feeling sluggish or out of energy. Unlike plant-based sources of iron, which your body struggles to absorb efficiently, heme iron from beef is the real deal. It’s like the supercharged armor for your body’s iron needs—straight to the bloodstream, without all the extra work!

• Zinc: It’s like the unsung hero of your immune system. Beef delivers a hefty dose of zinc, which helps your immune system stay on guard against the nasties that could bring you down.

• Creatine: Muscle recovery, brain function, energy production—you name it. Creatine is the secret weapon that beef packs in spades.

And let’s not forget the fats. Beef isn’t just about protein—it’s also packed with healthy fats that keep you satisfied and full of energy. Grass-fed beef, in particular, provides those essential omega-3 fatty acids that support your heart and brain. Because let’s face it, beef doesn’t just nourish your body—it gives your whole system a boost.

3. The Fat Factor: Juicy, Marbled Perfection

I know what you’re thinking—fat? Isn’t that the stuff we’re supposed to avoid? Well, not when it comes to beef. The fat in beef, especially from grass-fed cows, is good fat. It helps keep your hormones balanced, fuels your brain, and makes that steak even more mouth-wateringly delicious.

Think about that perfect marbled piece of rib-eye, rump, or wagyu you’ve got sizzling on the grill—each bite of that fat is like nature’s delicious gift to your body. And no, it’s not going to clog your arteries—contrary to medical misinformation.

“The healthy fats in beef, especially from grass-fed sources, support brain function, hormone balance, and keep you feeling satisfied longer.”

Beef and the Carnivore Diet: A Match Made in Heaven

Now, let’s talk about how beef fits into the carnivore diet. It’s not just a food—it’s the foundation of the entire lifestyle.

1. Sustained Energy, No Crash

When you eat beef, you’re not just filling up for the moment. You’re providing your body with a steady stream of energy that doesn’t leave you feeling sluggish or craving a snack an hour later. No sugar crashes, no gnawing hunger pangs. Just pure, clean energy to fuel your day.

2. Simplicity is Key

The carnivore diet isn’t about complicated meal prep—it’s about simplicity. Beef makes this easy. Grill it, roast it, braai it—however you want to prepare it, it’s always the star of the show. No need for fancy seasonings or gimmicks. Just good, old-fashioned beef that does the job perfectly. The South African tradition of enjoying beef at the braai is just the icing on the cake—because who doesn’t love a good boerewors around a fire with friends?

3. Sustainability and Tradition

Choosing beef, especially from local South African farmers, isn’t just about eating—it’s about supporting sustainable, ethical farming practices. It’s about nourishing your body with food that’s raised with respect for the land and the animals. And as we’ve mentioned, beef is woven into the fabric of our cultural heritage, from the traditional boere farms to the modern-day farmers who continue to contribute to this thriving industry.

“Beef provides a natural source of creatine, supporting muscle recovery, energy production, and mental clarity—vital for anyone leading an active lifestyle.”

Ultimate Guide to Beef Cuts: The Juicy Details

Beef is a versatile treasure trove of delicious cuts, each offering its own unique flavours and textures. Whether you’re grilling, braaing, or slow-cooking, there’s a beef cut for every occasion. Here’s an informative guide to the different cuts of beef and what makes each one so special:

Rib-eye Steak

Often regarded as one of the best cuts, the rib-eye is marbled with fat, which melts into the meat as it cooks, resulting in a juicy, tender steak with a rich flavour. It’s perfect for grilling or braaing, offering a robust taste that carnivores crave.

Sirloin Steak

This cut is lean yet flavourful, with a firm texture that makes it a favourite for grilling. Sirloin is a versatile cut that’s ideal for quick meals, often served with a side of vegetables or mashed potatoes. It’s especially popular for steak lovers who prefer a slightly less fatty option than the rib-eye.

T-bone Steak

The T-bone is a two-in-one cut, combining a section of tenderloin on one side of the bone and sirloin on the other. This makes it the perfect steak for those who want the best of both worlds: a juicy, tender centre with the satisfying chew of the sirloin. It’s a popular choice for braai lovers.

Fillet 

Known for its tenderness, the fillet is the leanest cut of beef, offering a delicate texture that melts in your mouth. It’s ideal for gourmet dishes, often cooked whole or in steaks. The fillet’s mild flavour is perfect when paired with rich sauces like béarnaise.

Rump Steak

Rump steak is leaner and less marbled than rib-eye, making it a good option for those seeking a lower-fat steak without compromising on flavour. It’s a versatile cut that’s excellent when grilled, pan-fried, or even roasted.

Brisket

Brisket is a tougher cut that benefits from slow-cooking, making it ideal for braising or smoking. When prepared properly, it becomes incredibly tender, offering a rich, beefy flavour. It’s a popular cut for making stews, pot roasts, or even smoked barbeque.

Chuck Steak

Chuck steak comes from the shoulder area and is a more affordable cut that’s known for its deep, beefy flavour. It’s best cooked slowly, making it perfect for slow-cooked stews, casseroles, or braised dishes. It’s full of collagen, which breaks down and adds richness to your dishes.

Flank Steak

This cut is lean with a bit of chew, but when cooked correctly (usually grilled or pan-seared), it offers a robust flavour. It’s great for fajitas, stir-fries, or sliced thin for sandwiches or salads. Flank steak pairs well with marinades to tenderise and add extra flavour.

Skirt Steak

Skirt steak is another cut known for its intense beef flavour and distinct texture. It’s often used in Mexican and South American dishes, such as fajitas. While it can be tough if overcooked, when grilled quickly and sliced thinly against the grain, it becomes incredibly tender and juicy.

Short Ribs

Short ribs are a cut from the lower rib area, packed with marbled fat and connective tissue. When slow-cooked, they become fall-off-the-bone tender and incredibly juicy, with a deep, hearty flavour. Perfect for braising or making rich, savoury stews.

Oxtail

Oxtail is a gelatinous, rich cut that’s often slow-cooked or braised to make a deeply flavorful stew. It’s packed with collagen, which makes it perfect for long, slow cooking that results in a rich, velvety texture. Oxtail stew is a classic South African dish enjoyed by many.

Shank

The shank comes from the lower leg and is ideal for slow-cooking, as it becomes tender and flavourful when braised. It’s packed with marrow and connective tissue, which adds richness to soups, stews, and sauces. Beef shank is often used for hearty, soul-warming dishes.

Stewing Cuts

For those lekker, slow-cooked meals that warm the soul, there are certain cuts of beef that truly shine when simmered for hours to become melt-in-your-mouth tender. Cuts like beef neck, shin, brisket, and chuck are perfect for traditional South African stews, like a good old beef potjie or a hearty oxtail stew. These cuts are packed with collagen and connective tissue, which break down during cooking, infusing the broth with a rich, meaty flavour that’s a true taste of the veld. Beef neck offers a great balance of meat and fat, making it ideal for long, slow cooking, while the shin provides that delicious, gelatinous texture that makes a potjie truly something special. The brisket is perfect for a slow-roast, while the chuck brings deep, beefy flavour when slow-cooked in a stew or casserole. Not only are these cuts full of flavour, but they’re also incredibly affordable—ideal for feeding a crowd or preparing large batches of bobotie, beef stew, or samp and beans. Whether you’re gathered around the fire at a braai or enjoying a meal with family, these cuts are the backbone of hearty, comforting South African cooking.

Wagyu Beef

Though wagyu isn’t a specific cut of beef, it’s worth mentioning here because of its unique characteristics. Wagyu is a breed of cattle famous for its intense marbling, which results in beef that is unbelievably tender, buttery, and rich in flavour. The fat in wagyu is finely distributed throughout the meat, providing an extraordinary melt-in-your-mouth experience. Whether you enjoy a wagyu rib-eye, filet mignon, or a wagyu burger, this breed promises an unforgettable indulgence. If you’re looking for an experience that transcends ordinary beef, wagyu is your go-to.

Each of these cuts has its own unique qualities, but they all share one thing in common: they come from the majestic cattle raised in the diverse and vast landscapes of South Africa. Whether you’re braaing a juicy rib-eye, slow-cooking a tender brisket, or grilling a flavorful sirloin, you’re partaking in a long-standing tradition of quality beef production that defines South African culinary culture.

Offal (Organ Meats)

When it comes to embracing every part of the cow, offal (organ meats) is a category you can’t overlook. These cuts are packed with nutrients and offer a distinct, robust flavour. Some of the most popular offal cuts include:

• Liver: Nutrient-dense, rich in vitamins A and B12, and a great source of iron. It’s often pan-fried or cooked in stews and is beloved for its strong, distinctive taste.

• Kidneys: Known for their unique texture, kidneys are typically pan-fried or grilled. They’re an excellent source of B vitamins, iron, and zinc.

• Heart: A lean, muscular cut that is often grilled or slow-cooked. Beef heart is rich in protein and iron and offers a hearty, slightly gamey flavour.

• Sweetbreads: Thymus or pancreas glands, which are tender, mild, and often delicately cooked. These are popular in gourmet dishes and are known for their soft texture.

• Tripe: The stomach lining, often used in stews, soups, and traditional dishes. It’s known for its chewy texture and ability to soak up flavours from broths.

• Beef Tongue: A delicacy in many cultures, beef tongue is incredibly tender when braised, offering a mild flavour and smooth texture.

Including offal in your diet not only provides variety but also ensures that you’re getting some of the most nutrient-dense cuts available, adding richness and diversity to your carnivore menu.

“With its abundance of bioavailable nutrients like heme iron and essential omega-3 fatty acids, beef is one of the most nutrient-dense foods you can consume.”

Final Thoughts: Beef is More Than a Meal, It’s a Movement

The carnivore diet isn’t just about eating meat; it’s about reclaiming your health, your strength, and your life. And in this movement, beef is the true king. As we celebrate South Africa’s deep-rooted cattle farming tradition, we honour the land, the farmers, and the meat that’s been nourishing us for centuries.

So, the next time you bite into a succulent steak, remember: You’re not just eating beef. You’re embracing tradition, empowering your health, and honouring the land beneath your feet.

Long live the king—beef.

Sources for Further Reading

■  5 Ways to Eat Eggs on the Carnivore Diet – Andrew Norton , 2024 Read Article ■  Carnivore Diet Eggs: Benefits and Best Ways to Prepare
– Liam McAuliffe, 2023 Read Article  ■  Can You Eat Eggs on Carnivore – Carnivore Snax, 2023 Read Article