About Timothy Woods

About the author

Timothy Woods
Timothy Woods
CEO / Co-Founder
Certifications: Certified Chef de Cuisine (CCC), George Mason University (GMU)
Education: Jacksonville University
Lives in: Jacksonville, Florida
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Timothy is a professional chef and the main man behind Carnivore Style. He’s an advocate of the carnivore diet, an athlete, and a pure health enthusiast.

Timothy believes that a good steak is a great conversation starter, and his love for food eventually brought him to start Carnivore Style, a website designed for meat lovers and all things meat-related.

Timothy Woods
CEO / Co-Founder
       
Timothy Woods holds a Kinesiology and Exercise Science degree from Jacksonville University and is CCC & GMU Certified. He's also the main man behind Carnivore Style. This food aficionado combines science and experience to spread the word about the carnivore lifestyle.
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See All Of Timothy Woods' Articles

A chef cutting the meat
By Timothy Woods 6 months ago
Bellingar Specialty Meats Brings Fresh Cuts and Culinary Expertise to Downtown DeWitt
A tablespoon of different Indian flavors
By Timothy Woods 5 months ago
Food Nerd Labs 2024: Where Indian Flavors Meet Global Culinary Expertise
Deer getting hunted for meat in Minnesota
By Timothy Woods 5 months ago
Minnesota Deer Hunters Find Support for Meat Processing During Rifle Opener
A delicious pork tenderloin sandwich
By Timothy Woods 5 months ago
The Midwestern Meat & Drink Brings Midwest Classics to St. Charles’ Main Street
A raw meat hanging in the facility
By Timothy Woods 5 months ago
Denver Votes to Keep Slaughterhouse, Spotlighting Complex Food Industry Dynamics
The people are cleaning and slicing the meat
By Timothy Woods 5 months ago
Global Processed Meat Market Expected to Hit $429.1 Billion by 2029 Amid Growing Convenience Trends
pork
By Timothy Woods 5 months ago
U.S. Red Meat Exports Surge in September with Pork on Track for Record Year
A cooked chicken with veggies on the side
By Timothy Woods 5 months ago
Florida’s Lab-Grown Meat Ban Sparks Legal Showdown with UPSIDE Foods
A tons of sliced red meat with few vegetables on the side
By Timothy Woods 6 months ago
Americans Are Cutting Back on Red Meat, But Sustainability Isn’t the Reason
A close up shot of raw meat
By Timothy Woods 5 months ago
Appleton American Legion Hosts Meat Raffle to Honor Veterans, Build Community
Zimmerman Family Expands Renick Valley Meats to Serve Local and Regional Demand for Quality Beef Featured Image
By Timothy Woods 6 months ago
Zimmerman Family Expands Renick Valley Meats to Serve Local and Regional Demand for Quality Beef
A sealed meat in a container and a money on top
By Timothy Woods 5 months ago
Beyond Meat Bounces Back with Price Increases, But Volume Challenges Persist
The butcher is slicing a block of meat
By Timothy Woods 5 months ago
Regional Butchers Compete for $25,000 in National Meat Cutting Challenge in Burlington
Delicious meat on table for national scrapple day
By Timothy Woods 5 months ago
National Scrapple Day: Delaware’s Delicious ‘Weird Meat’ Legacy Lives On
Vegan Activist Launches ‘Dog Meat Farm’ Satire to Challenge Animal Consumption Norms Featured Image
By Timothy Woods 5 months ago
Vegan Activist Launches ‘Dog Meat Farm’ Satire to Challenge Animal Consumption Norms
A delicious Subway sandwich
By Timothy Woods 5 months ago
Subway Lawsuit Raises Questions on Meat Content and Truth in Advertising
A sliced meat in a pot
By Timothy Woods 5 months ago
Idaho Hunter Finds Purpose and Builds Community with Wild Game Meat Business
What Cut of Meat Does McDonald’s Use for Its McRib Featured Image
By Timothy Woods 5 months ago
What Cut of Meat Does McDonald’s Use for Its McRib?