Marcus Whitley

Third-Generation Butcher

Carnivore since 2020 · Atlanta, Georgia · 4 posts

Marcus runs his family's butcher shop in Atlanta — a business his grandfather opened in 1962. He covers beef cuts, the difference between supermarket and butcher-counter quality, and the nose-to-tail cuts most home cooks have never tried (teres major, ranch steak, beef heart). Carnivore eater since 2020 after seeing the diet help his mother's arthritis.

Expertise

beef cutsbutcheryorgan meats

Recipes by Marcus

Massive rack of smoked beef back ribs on butcher paper, dark mahogany bark, meat curling away from the bones, prominent pink smoke ring

Smoked Beef Back Ribs (The Dino Bones)

Beef back ribs from a prime rib roast smoked at 225°F for 5-6 hours to 203°F. Cheap, fatty, easy. Salt only. $3-5 per pound.

Strips of air-dried biltong hanging from butcher hooks in a wooden drying box, deep mahogany surface, varying thicknesses, glass jar of finished biltong below them

Homemade Biltong (Carnivore, No Vinegar)

South African air-dried beef. Top round salt-cured 24 hours, hung to air-dry 4-7 days. Salt only — no vinegar, no coriander. The strict-carnivore biltong.

Guides by Marcus

Selection of raw meat cuts on dark slate: ribeye, ground beef, pork belly, lamb chops, beef liver, chicken thighs, and salmon

Best Meats for the Carnivore Diet (Ranked)

12 best meats for carnivore eating, ranked by combined nutrition density and cost. Beef leads; pork belly and sardines win on value; organ meats fill micronutrient gaps.

Comparisons by Marcus

Comparison

Ribeye vs Sirloin: Nutrition, Taste & Best Uses

A detailed head-to-head comparison of ribeye and sirloin steaks covering macros, micronutrients, flavor profiles, and cost per pound.

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