About Timothy Woods

About the author

CEO / Co-Founder

[email protected]

Certifications: Certified Chef de Cuisine (CCC), George Mason University (GMU)

Education: Jacksonville University

Lives in: Jacksonville, Florida

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.

See All Of Timothy Woods' Articles

The people are voting for election

By Timothy Woods 7 months ago

Election Day Stakes High for U.S. Agriculture

A black and white image of a lion

By Timothy Woods 7 months ago

Exploring Mountain Lion Meat

A cooked meats on the plate

By Timothy Woods 7 months ago

Global Summit Explores Meat’s Role in Health, Environment, and Society Amid Rising Concerns

A close up shot of Trail Bologna

By Timothy Woods 7 months ago

Con Yeager Spice Company Recalls Trail Bologna Meat Kits Due to Undeclared Allergens

A raw meat on the cutting board

By Timothy Woods 7 months ago

Demand for Ethically Sourced Meat Rises as Consumers Embrace Sustainable and Humane Choices

USDA Boosts Local Meat Processing with $20.2M Grant to Support Independent Packers Like Haen Meats Featured Image

By Timothy Woods 7 months ago

USDA Boosts Local Meat Processing with $20.2M Grant to Support Independent Packers Like Haen Meats

The frozen meat croquettes is smoking because of coldness

By Timothy Woods 7 months ago

Massive Recall on Frozen Meat Croquettes Due to Undeclared Allergens in Florida and Texas

The meat cooking in a pan until it turns brown

By Timothy Woods 7 months ago

Mastering the Art of Meat Browning

The people are doing meat inspection

By Timothy Woods 7 months ago

Oregon’s Local Meat Inspection Program Seeks Expanded Support to Ensure Sustainability

A fresh block of meat on a cutting board

By Timothy Woods 7 months ago

Red Meat on the Chopping Block: New Dietary Guidelines Spark Debate

By Timothy Woods 7 months ago

Whitney Museum Eyes Expansion into Iconic Meat Market

A grilled wagyu beef with garlic on top

By Timothy Woods 7 months ago

All-You-Can-Eat Wagyu Sparks Foodie Buzz in Midtown

The meats in the chiller

By Timothy Woods 7 months ago

Cattle Shortage Spurs Meat Market Price Surge as Demand Soars

A close up shot of raw meat

By Timothy Woods 7 months ago

Global Prevalence of Hydatid Cysts in Raw Meat Highlights Ongoing Health Concerns

The meats in a chiller in the street

By Timothy Woods 7 months ago

Street Meat Shifts from Street Food to Fine Dining with Five-Course Event

A bug landed on the meat

By Timothy Woods 7 months ago

Breaking the ‘Yuck Factor’: Experts Predict the Future of Protein with Bugs and Lab-Grown Meat

A fresh red meat and some veggies on the side

By Timothy Woods 7 months ago

Scientists Urge Shift from Red Meat to Plant Protein in US Dietary Guidelines

A meat sealed in a container with price tag

By Timothy Woods 7 months ago

Federal Investigation Targets Rising Meat Prices in Louisiana and Texas