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 person doing meat inspection
By Timothy Woods 7 months ago
Oregon’s Meat Inspection Program Needs Funding for Success, Say Local Farmers
A delicious Antelope burgers
By Timothy Woods 7 months ago
Louisville’s Game Restaurant Brings Exotic Meats to the Table with Antelope Burgers and More
USDA Invests Over $140 Million to Strengthen Fertilizer and Meat Processing Sectors Featured Image
By Timothy Woods 7 months ago
USDA Invests Over $140 Million to Strengthen Fertilizer and Meat Processing Sectors
The meats are laid on a tray
By Timothy Woods 7 months ago
Clemens Food Group Relocates Kunzler Production and Reduces Lancaster Workforce
A man slicing the raw meat
By Timothy Woods 7 months ago
Denver’s Potential Slaughterhouse Ban Could Impact U.S. Lamb Supply Chain and Local Economy
By Timothy Woods 7 months ago
Whitney Museum Eyes Historic Expansion into NYC’s Gansevoort Market, Boosting Cultural and Affordable Housing Initiatives
A sliced of different deli meat
By Timothy Woods 7 months ago
Contamination Alert: Price Chopper Recalls Fresh Sliced Deli Meat in Windsor Location Due to Unsanitized Equipment
A contaminated meat in the market
By Timothy Woods 7 months ago
Reykjavík Preschool E. coli Outbreak Linked to Contaminated Meat
A fake meat on a cutting board with spice on the side
By Timothy Woods 7 months ago
Ditch the Fake Meat? Why Traditional Indian Veg Cuisine Has Health Edge Over Processed Plant Alternatives
Meats on table to be sold on market
By Timothy Woods 7 months ago
Meat Flavor Market to Surpass $7.5 Billion by 2032
A top view of sushi roll
By Timothy Woods 7 months ago
How Strategies Like the ‘Sushi Route’ Could Make Insect and Lab-Grown Meat Mainstream
Undercover Investigation Exposes “Humane”-Certified Meat Industry’s Deceptive Practices Featured Image
By Timothy Woods 7 months ago
Undercover Investigation Exposes “Humane”-Certified Meat Industry’s Deceptive Practices
The beef meat in a meat markets
By Timothy Woods 7 months ago
Rising Beef Prices Impact Wisconsin Meat Markets Amid Ongoing Cattle Shortages
USDA Deputy Secretary Highlights Grant Support for Local Meat Processors at Haen Meat Packing Featured Image
By Timothy Woods 7 months ago
USDA Deputy Secretary Highlights Grant Support for Local Meat Processors at Haen Meat Packing
A deer in the woods
By Timothy Woods 7 months ago
Northwoods Meat Market in Full Swing as Deer Season Approaches
A slice of authentic Kobe Beef
By Timothy Woods 7 months ago
Forum Meat Company Becomes Exclusive Texas Distributor of Authentic Kobe Beef
An example of plant based dish
By Timothy Woods 7 months ago
Global Plant-Based Meat Market Expected to Reach $24.77 Billion by 2030 Amid Rising Demand for Sustainable Options
A view of a cafe or restaurant
By Timothy Woods 7 months ago
Owner of Beloved Alabama Meat-and-Three, Joe Barger, Passes Away at 75