Here’s how Girl Carnivore gets made: who develops the recipes, how we test them, how we source facts, how we use AI, and what we do when we get something wrong.
Who makes Girl Carnivore
Girl Carnivore was founded in 2013 by Kita Roberts, who serves as editor in chief. Recipes are developed and photographed by our team of recipe developers, each credited by name on the recipes they create. Nothing publishes on Girl Carnivore without Kita’s approval. Each author has a page listing their experience and every recipe they’ve written for us.
How we develop and test recipes
Recipes are developed and cooked in our test kitchen, the GC Meat Labs, and in our developers’ own kitchens. A recipe publishes when the written version matches what was cooked: the same cut, the same weights, the same times and temperatures. The recipe card is the tested recipe, word for word.
We cook to internal temperature, measured with a Thermapen. When a recipe depends on a specific cut, we show you how to pick it at the counter.
When a technique or swap came from someone else, such as America’s Test Kitchen or Serious Eats, we credit them by name.
Food safety
We point you to the USDA Food Safety and Inspection Service chart of safe minimum internal temperatures. Some recipes, like a medium-rare steak, are cooked below the USDA minimum for whole cuts, and that’s a call you get to make with the numbers in front of you. We explain how food safety works. We don’t use scare statistics to make the point.
Sourcing and fact-checking
We link checkable claims to where they came from, and we add sources to older posts as we update them. We go to primary sources first: USDA, FDA, university extension services, producer organizations like the National Cattlemen’s Beef Association and the American Lamb Board, and named manufacturers. We don’t cite content farms, forums or competing recipe sites as authorities.
If a number can’t be sourced, it doesn’t run. Our fact-check is the last pass before publishing, after all edits, so a later rewrite can’t break a claim that was already checked.
Where our expertise comes from
Kita is Top of the Class certified with the National Cattlemen’s Beef Association, trained through its Beef Quality Assurance program, and has studied production and processing with Certified Angus Beef, Meat by Linz, the American Lamb Board and the National Pork Board. We take butchery training, visit ranches and farms, and ask producers when we don’t know. We don’t make up stories, test results or quotes.
How we use AI
We use AI to help with research and writing, but every recipe is developed and cooked by the person credited on it, and nothing publishes without Kita’s approval.
Updating older content
We revisit older recipes and guides to retest, add sources and fix what we’ve learned since.
Corrections
Found an error? Email info@girlcarnivore.com. We review every report and fix confirmed errors.
Product testing
Gear we recommend, from grills to thermometers, has been used in our own kitchens before we write about it. Some products are sent to us by manufacturers and some we buy. Either way, we write what we found.
Advertising, affiliates and sponsorships
Girl Carnivore is supported by display ads, affiliate links, our Spiceology spice line and brand partnerships. Sponsored content is labeled as sponsored. Affiliate links earn us a small commission.
Comments
We read the comments and answer questions. Comments that are abusive, discriminatory or spam are removed.
Contact
Questions about these guidelines, or interested in contributing? Email info@girlcarnivore.com. For media, product review and partnership inquiries, use our contact page.
