In my personal experience experimenting with fat choices on a carnivore diet, each option brings distinct characteristics to the table. Tallow, rendered beef fat, is the lightest with a pronounced beefy taste that pairs exceptionally well with red meats. It's great if you want a rich, meaty flavor without heaviness. Lard, especially bacon fat, stands out for making dishes irresistibly savory—hands down, it makes everything taste better. However, its heavier nature may not appeal to everyone, so consider your own digestive comfort. Butter strikes a wonderful middle ground. Its creamy texture and smooth flavor can enhance the richness of steaks or roasted meats without overpowering the dish. Raw butter, in particular, adds a fresh, tangy dimension and is a great option if you're looking to diversify your fat sources. When cooking a New York strip or similarly marbled cuts, I personally like to top the meat with two tablespoons of butter along with the natural fat trimmed from the steak. This method seals in juices while infusing the meat with deep, satisfying richness. Using these fats mindfully can elevate your carnivore meals, balancing taste and texture based on your preference and how heavy you want your fat intake to be.