Carnivore Society

[Carnivore Society @CarnivoreFuel]

The marinade starts it. Time finishes it.

Valenca Pork Boston Butt is a marbled shoulder cut built for smoking, slow roasting, braising and pulled pork.

Currently from $16/kg.

What’s your preferred low-and-slow method?

https://t.co/P7wpZxzoXb

[Carnivore Society @CarnivoreFuel]

Some lamb needs low and slow.

Lamb rack is the opposite.

Naturally tender rib chops, good heat, strong sear and a shorter cook.

Whole rack or individual chops?

https://t.co/zunRKIv5xn

[Carnivore Society @CarnivoreFuel]

Lamb tenderness isn’t one thing.

1. Backstrap: naturally tender
2. Rack: quick-cook tenderness
3. Leg: succulent + versatile
4. Shoulder: tenderness created low and slow

The cut matters. So does the cook.

https://t.co/FxBvDKGXjV

[Carnivore Society @CarnivoreFuel]

Bone-In Ribeye isn’t one type of steak.

1. Free Rein: from $44/kg
2. Riverine: MB2+
3. Cape Grim: grass-fed & finished

Same rib section. Very different beef.

https://t.co/ZBiYfvQRE5

[Carnivore Society @CarnivoreFuel]

Rump isn’t one type of steak.

1. Teys: grass-fed
2. OBE: organic
3. Black Onyx: MB3+ Angus
4. Southern Ranges: MB4+ grass-fed
5. Shimo: Wagyu MB8–9
6. Stone Axe: Fullblood Wagyu MB8–9

Same cut. Very different beef.

https://t.co/IvDvxvGL7X

[Carnivore Society @CarnivoreFuel]

Rump Cap isn’t one type of beef.

1. OBE: organic
2. Southern Ranges: MB4+ grass-fed
3. Black Onyx: MB3+ Black Angus
4. Cape Grim: grass-fed
5. Pure Black: Wagyu MB8/9
6. Shimo: Wagyu MB9+

Same fat cap. Different beef.

https://t.co/v4ZClJH6Vh

[Carnivore Society @CarnivoreFuel]

Porterhouse isn’t one type of steak.

1. OBE: organic
2. Cape Grim: grass-fed
3. Cape Grim / Southern Ranges: MB4+
4. Shimo: Wagyu MB4–5
5. Stone Axe: Full Blood Wagyu MB8–9+

Same cut. Different marbling and richness.

https://t.co/mGJasD1bhr

[Carnivore Society @CarnivoreFuel]

Eye Fillet is about tenderness.

1. Teys: grass-fed
2. OBE: organic
3. Southern Ranges: MB2+ / MB4+
4. Shimo: MB9+ Wagyu
5. Stone Axe: Full Blood Wagyu MB8–9+

Same cut. Very different beef.

Compare: https://t.co/NVtQ0JquvX

[Carnivore Society @CarnivoreFuel]

Scotch Fillet isn’t one type of steak.

1. Teys: grass-fed
2. OBE: certified organic
3. Cape Grim: premium Tasmanian grass-fed
4. Shimo: Wagyu MB4–5+

Same cut. Different marbling, provenance and eating experience.

Your pick?

https://t.co/DsLQ4Uk9nP

[Carnivore Society @CarnivoreFuel]

A box of Pasturelands Rump gives you plenty to work with.

100% grass-fed and grass-finished beef, currently from $28/kg at Carnivore Society.

BBQ steaks, family portions or freezer stock. What are you cutting first?

https://t.co/IvDvxvGL7X

[Carnivore Society @CarnivoreFuel]

OBE Organic Scotch Cube Roll, or ribeye, is 100% grass-fed and grass-finished Australian beef with natural marbling.

Currently from $67/kg.

Thick steaks, whole roast or reverse sear?

https://t.co/Mv1DIu7GSF

[Carnivore Society @CarnivoreFuel]

This is what MB9+ looks like before it hits the heat.

Shimo Grain-Fed Wagyu Rump Cap. Rich marbling, signature fat cap and a cut built for the BBQ.

Currently from $85/kg.

Whole picanha or thick steaks?

https://t.co/0gBhO7O7MJ

[Carnivore Society @CarnivoreFuel]

Buying from Carnivore Society already?

Make the order earn points too.

1 point per $1 spent.
600 pts = free-shipping coupon.
2,000 pts = $50 gift card.

Shop. Earn. Redeem.

https://t.co/un0sFqpx4P

[Carnivore Society @CarnivoreFuel]

The Society Meat Box is the recurring option.

Build from A$300.
10% off every box.
Delivery included.
Double Carnivore Points.
Every 2–10 weeks.
Swap, skip, pause or cancel.

https://t.co/R8KssZQDeh

[Carnivore Society @CarnivoreFuel]

Short ribs don’t need more heat. They need more time.

Cape Grim. Bone-in. 100% grass-fed and finished.

Smoke, braise or slow-roast until the connective tissue gives way.

Buy the ribs. Clear the afternoon.

https://t.co/YZzFHSxCDf

[Carnivore Society @CarnivoreFuel]

Bulk buying works when you actually want to cook what’s in the freezer.

Take out one portion. Season it. Sear it. Rest it. Slice it.

Buy once. Cook well all week.

https://t.co/vgC4nAFIOw

[Carnivore Society @CarnivoreFuel]

After the cut comes the seal.

Premium beef is trimmed, portioned and vacuum sealed so each piece stays protected and easier to store.

Open what you need. Leave the rest sealed.

https://t.co/vgC4nAFIOw

[Carnivore Society @CarnivoreFuel]

The best part of building your own meat box? Opening it.

Pick the cuts you actually eat. Build from A$300. Choose your schedule. Swap or skip when needed.

What are you unpacking first?

https://t.co/R8KssZQDeh

[Carnivore Society @CarnivoreFuel]

Good mince gives you options.

Carrot. Herbs. Seasoning. Mix it, shape it, cook it.

Patties, cutlets, meatballs or meal prep for the week.

Start with the beef. Build from there.

https://t.co/oeBWmGCUc3

[Carnivore Society @CarnivoreFuel]

Hike further. Find the fire. Cook something worth the walk.

A Tomahawk isn’t exactly trail food. That’s the point.

Plan the adventure. We’ll sort the steak.

https://t.co/mPFMi3jCmU