Dieters usually give up fatty meats for leaner cuts like a chicken breast. However, people on the ketogenic diet love a high-fat, low carb diet. Being keto means greasy foods are never off limits. New to the keto diet? Those on the diet get the majority of their calories from fat. The amount of carbs consumed is very low (it varies, but it’s typically in the 20-50 grams a day range). When the body doesn’t have enough glucose, it switches over to burning fat, making a body a fat burning machine. When a body burns fat, it starts a process known as ketosis, which the Body Reboot book explains in more detail. After starting the diet, eating the same bunless burger gets old quick. Luckily there are tons of meat-based fat sources. Get creative and try making one of these fatty cuts for a tasty dinner!

Pork Belly

If you’re new to the keto cooking world, then you may be curious about pork belly. Detroit Free Press provides an excellent description of this type of pork and why it’s superior to bacon (at least, that’s what a lot of chefs believe). A four-ounce serving of pork belly has a whopping 60 grams of fat!

Pork belly, like bacon, starts out from the underside or the belly of the pig. But don't think of the word “belly” as in stomach, rather it's the flesh that runs on the underside of the pig. Pork belly is uncured, un-smoked and un-sliced bacon. So bacon is mostly cured (you can buy uncured bacon), smoked and sliced. Typical American bacon is cured with salt and also smoked. Pancetta, an Italian bacon, is cured with salt and spices but is not smoked.

If you get it whole, pork belly is one big, long cut of meat, weighing up to 12 pounds. Think of it as a big slab of bacon. You can actually buy pork belly to make your bacon. Once you brine or cure it, and smoke it, it becomes bacon.

New York Strip Steak

Hey Grill Hey tells all about New York Strip Steak, and it’s a fantastic keto option to eat. With 21 grams of fat, this is an excellent way to get your fat and protein taken care of in one meal!

Strip steak (also called a New York Strip Steak, or New York Strip) is a beautiful cut of beef that requires little more than high heat, simple seasoning, and some solid technique.

A strip steak is cut from the short loin of the cow. This muscle doesn’t do too much work and is typically quite tender. Not quite as tender as the nearby tenderloin, but still a great option for a nice, typically boneless steak that cooks evenly and quickly with a great beef flavor and nice chew. Strip steaks are best when they are well marbled with nice white fat weaving through the muscle of the steak.

Ribeye Steak

Another great steak that has around 23 grams of fat is the ribeye. According to Beef It’s What’s For Dinner, this steak is full of flavor and makes an incredible meal!

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.

Where the cut comes from: Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

T-Bone Steak

Beef, It’s What’s For Dinner once more tells us about another tasty steak. This time it’s the T-Bone Steak, which according to Men’s Health has around 34 grams of fat for a 6-ounce steak! This tender and tasty steak make the perfect carnivore meal for keto.

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

Where the cut comes from: The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

Serious Eats also provides an excellent description of the delicious T-Bone:

The T-bone is a twofer: You get both the strip loin and the tenderloin in one cut. The bone portion of the T-bone is part of the steer's vertebrae, from the short loin primal (that's the spot between your rib cuts and your sirloin cuts). If you rotate the “T” of the T-bone to be situated horizontally, with the bigger portion of meat on top, you can better see where this cut lies on the cow.

Lamb

WholeFoods give us the scoop on different cuts of lamb and approximately how long it may take to cook. Beyond thinly sliced roast (hey, that’s not enough fat!) are tons of preparations that make this meat all the more delicious.

Leg of Lamb

Tender and iconic, leg of lamb can be purchased in several iterations, from the full leg to the shank (or lower) end or the sirloin end.

Bone-in leg of lamb will take longer to cook, but won’t need to be tied with twine like a boneless leg of lamb.

A whole leg (usually about 6 pounds) should feed at least 8 people.

Rack

The lamb rib rack is an impressive, 7-8 tined cut that grills beautifully but can also be crusted with herbs and roasted.

Frenching the rack (or removing the layer of fat and meat around the rib bones) ups the ante — ask your butcher for help.

Chops

Tender rib chops are cut from the rack and the long rib bone provides a delicate effect on the plate.

Sirloin chops are tiny T-bone steaks with a generous ratio of meat-to-bone.

Wallet-friendly shoulder chops have the bone-in elegance of their counterparts with a more toothsome texture that’s great for braising.

Babyback Ribs

My Recipes thinks babyback ribs are the it factor, and we have to agree. Prepare them currently, and it’ll be difficult not to eat the entire rack of ribs!

Forget burgers and hot dogs—baby back ribs are easily the star of any summer cookout. They’re versatile, crowd-pleasing, and stick-to-your-bones comforting. From the grill to the slow cooker, there are plenty of ways to make succulent, tender baby back ribs—but which method is the best one?

Frankly, all of them. Yes, cooking baby back ribs can be a labor of love, but they’re one of the most delicious cuts of meat you’ll ever enjoy. If you’re new to this succulent slab of meat, this handy guide to cooking perfect baby back ribs is about to become your new best friend.

The baby back ribs form the rib bones of the pig closest to the loin, which boasts ultra-tender cuts like the tenderloin. Because of their proximity to the loin, baby back ribs are fall-off-the-bone tender when cooked properly. In fact, if you’ve enjoyed bone-in pork chops—the rib chop specifically—they actually share a portion of the same meat you’ll find on baby back ribs.

One rack of baby back ribs weighs about 3 to 4 pounds and should include 10 to 13 ribs. Depending on how hungry your crowd is, one rack should feed two to three people. Baby back ribs are less expensive than pork chops—and for the amount of meat they provide, the price per pound is a great value.

Chicken Thighs

Author Lena Abraham dishes about garlic butter baked chicken breasts on Delish, and we have to agree they sound and taste amazing.

Boneless skinless chicken breasts seem to get allll the love these days. I get it, they're cheap, they're healthy, and they cook fast. Allow me to make a case for bone-in skin-on chicken thighs. In my humble opinion, they're all-around better. The reason? More fat! As we all know, fat = flavor. Skin-on + dark meat is a little extra fat that makes a big difference in flavor. Plus, is there anything more delicious than crispy chicken skin?

Chicken thighs aren't hard to cook, but they require a little bit more technique than chicken breasts, especially if you're baking them.

At the time of writing this post, we're currently giving away free copies of the Body Reboot book because it's our mission to increase awareness and to help people lose weight and get healthy! If you help us cover the cost of shipping, we’ll send a copy to your door FREE. Go over to this page to see if there are any copies left. At the time of writing this post, we're currently giving away free copies of the Body Reboot book because it's our mission to increase awareness and to help people lose weight and get healthy! If you help us cover the cost of shipping, we’ll send a copy to your door FREE. Go over to this page to see if there are any copies left.

Sources: Men’s Health, Hey Grill Hey, Beef It’s What’s For Dinner, Detroit Free Press, Wholefoods, Delish, Serious Eats, My Recipes