Meatcentric

Meatcentric is an adjective used to describe a focus on meat as the central element in a meal, cuisine, or dietary pattern. In culinary contexts it refers to menus, recipes, or restaurant concepts in which meat—typically red meat, poultry, or other animal flesh—dominates the dish, with vegetables, grains, or sauces playing secondary roles.

Meat-centric approaches can appear in both professional kitchens and home cooking. A meat-centric menu might feature steaks, roasts, chops, and other cuts as the main course, while side dishes are chosen to complement rather than compete with the meat. The term is often used descriptively rather than prescriptively, and it can apply to a wide range of practices from traditional meat-focused traditions to contemporary, meat-forward experiments.

The concept is distinct from more restrictive patterns such as a carnivore diet, which is almost exclusively animal products, or from dietary plans that are simply high in protein or low in carbohydrates. Meat-centric can lie anywhere on a spectrum from balanced, meat-forward meals with abundant plant sides to more exclusively meat-based cooking, depending on context and intent.

Criticism and discussion around meat-centric approaches commonly address sustainability, environmental impact, and animal welfare. Proponents may emphasize sourcing from regenerative farming, ethical slaughter practices, or culinary innovation in meat preparation, while critics raise concerns about resource use and dietary diversity. In media and marketing, meat-centric is often used to signal hearty, protein-rich dishes or a bold, standout culinary identity.