Mei Wang

Chinese Carnivore Adapter

Carnivore since 2023 · San Francisco, California · 4 posts

Mei grew up in Shanghai and moved to San Francisco at 22. She covers Asian carnivore approaches — what works when you grew up eating dumpling-and-noodle staples, how to hit your protein targets without the rice bowl, and her family's beef shank and oxtail traditions adapted to salt-only carnivore. Started carnivore in 2023.

Expertise

asian cuisinebeef cutsorgan meats

Recipes by Mei

Sliced top round roast on a wooden carving board, deep pink medium-rare interior, butter pat melting on top

Top Round Roast (Lean Holiday Beef)

Top round is a 4-5 lb lean roast, $6-8/lb. Slow-roast at 200°F for ~2 hrs to 130°F, sear briefly. 28g protein, 6g fat per 100g cooked. Feeds 8.

Braised beef shank slab in a wide bowl, fork-tender meat falling off the marrow bone, glossy braising liquid pooled around it, marrow visible inside the bone

Braised Beef Shank (4-Hour Slow Cook)

Cross-cut beef shanks braised in 4 cups of beef broth at 300°F for 4 hours. Salt only — no wine, no soffritto. The marrow-bone payoff dish.

Pan-seared chicken livers in a cast iron skillet, deep brown crusty exteriors, glossy with butter, scattered salt, slight pink visible at the cut interior of one liver

Pan-Seared Chicken Livers (4-Minute Method)

1 lb fresh chicken livers seared in butter for 2 minutes per side. Salt only — no flour, no shallots. The cheapest organ meat at $3 per pound.

Sliced cooked tripe ribbons in a wide bowl, white-pale honeycomb pattern visible, salty broth pooling around them, wooden spoon resting in the bowl

Carnivore Tripe (Slow-Simmered)

1 lb cleaned beef honeycomb tripe simmered in salted water for 3-4 hours until tender. Salt only — no soffritto, no chorizo. The pure offal cut.

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