Antonio Russo

Italian Heritage Chef

Carnivore since 2022 · Brooklyn, New York · 6 posts

Antonio's family ran a Sicilian butcher shop in Brooklyn for three generations. He covers Italian-heritage cuts and traditions adapted to carnivore — bistecca alla fiorentina (porterhouse), ossobuco (beef shank), salt-only braised short ribs. Carnivore since 2022 for type-2 diabetes management; HbA1c dropped from 7.4 to 5.2.

Expertise

italian cuisinebeef cuts

Recipes by Antonio

Pan-seared porterhouse steak with T-shaped bone visible, deep brown crust, sliced to show medium-rare interior on both sides

Porterhouse Steak (T-Bone with Filet Side)

Porterhouse is a thick T-bone with at least 1.25 inches of filet on one side. Pan-sear 4-5 min/side, slice from bone, share. 24g protein, 16g fat per 100g.

Cross-cut beef shank slab in a wide bowl with rich braising liquid, marrow visible in the center bone, deep brown braised meat ring surrounding it, twine snipped on the side

Beef Osso Buco (Carnivore Adaptation)

Cross-cut beef shanks braised in beef broth at 325°F for 3 hours. Salt only — no wine, no soffritto, no gremolata. Italian technique, carnivore framing.

Fork-shredded braised beef cheeks in a wide bowl, deep brown meat in glossy braising liquid, Dutch oven visible in the background, scattered salt on the wooden table

Braised Beef Cheeks (4-Hour Slow Cook)

2 lb beef cheeks seared and braised in beef broth at 300°F for 4 hours until fork-tender. Salt only. The Italian guancia tradition, carnivore-stripped.

Beef carpaccio on a chilled plate, paper-thin slices of raw red beef arranged in a single overlapping layer, scattered coarse salt across the surface, dark slate background

Beef Carpaccio (Carnivore, Salt + Beef Only)

Beef tenderloin frozen, sliced paper-thin, served raw with salt only. No olive oil, no arugula, no parmesan. The Italian classic, carnivore-stripped.

Single thick-cut veal rib chop on a wooden cutting board, deep brown seared crust, pale pink interior, rib bone protruding, butter glistening on top, scattered salt

Pan-Seared Veal Chop

1 thick-cut veal rib chop salted and seared in butter, then finished in a 425°F oven to 145°F internal. Salt only. The Italian costoletta, carnivore-stripped.

Comparisons by Antonio

Comparison

Veal vs Beef: Which Is Better for Carnivore Dieters?

Compare veal and beef across nutrition, taste, tenderness, cost, and suitability for the carnivore diet.

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