Bella Ma

IN THE KITCHEN WITH BELLA MA

Tell us about yourself:

Bella aka steakandbuttergal is a content creator and advocate of the Carnivore Diet. Her background is in music: she studied at The Juilliard School and holds a master’s degree in classical piano performance. Bella was formerly vegan for six years and then switched to a high fat carnivore diet.

She has lost 30 pounds and has cleared up chronic skin issues such as cystic acne, eczema, and psoriasis. She now experiences better energy levels, improved mood and mental clarity, relief from brain fog, improved digestion, and feels better than ever.

Bella runs a private carnivore community of 20,000 members called The Steak & Butter Gang.

Her favorite ways to relax and unwind are spending time in nature, enjoying quality time with her husband, and playing with her two dogs: Simba and Aspen.

How did you get involved in cooking?

Honestly, it all started with trying to heal myself.

After six years of being vegan, I was really struggling. I was malnourished, exhausted, and nothing I tried was helping. When I finally switched to carnivore, I went straight to the basics — meat and fat — and those simple foods brought me back to life.

As I started feeling better, I realized I wanted this way of eating to actually feel doable long-term. Not just for me, but for anyone who felt like carnivore was too restrictive or too hard to stick with. That’s what pulled me into the kitchen. I wanted to experiment, to make things fun, and to show people that carnivore meals can be comforting, delicious, and totally family-friendly.

Cooking became part of my own healing, and also a way to support others who were struggling just like I was. The more I played around with recipes and shared what worked for me, the more I fell in love with creating simple meals that make this lifestyle feel joyful, sustainable, and not scary at all.

Describe your cooking style:

I keep my cooking super simple. For myself, it’s always whole cuts of meat, lots of animal fat, and raw dairy whenever I can get my hands on it. That’s honestly what makes me feel my best, and I love how easy it is to put together a meal without overthinking anything.

But I also love feeding my husband and anyone who sits at my table. Cooking for people is one of my love languages. So even though I personally stick to the basics, I enjoy playing around in the kitchen and creating carnivore-friendly meals that give people a bit more variety and fun.

Overall, my cooking style is minimal ingredients, big nourishment, and food that feels comforting and doable. Nothing fancy, nothing complicated — just real food that supports you and the people you love.

How did you learn about grass-fed meats?

I learned about grass-fed meats the same way I learned most things on my carnivore journey, through curiosity and the community. When I first started eating this way, I just bought whatever meat I could afford. And for the record, that’s still perfectly fine. So many people heal beautifully on regular supermarket meat.

But over time, I kept hearing from community members who were still struggling with digestion or inflammation until they switched to grass-fed or grass-finished. That made me curious. I wanted to understand why some people felt such a difference, while others didn’t need to change a thing.

So I started looking into how animals are raised, what they’re fed, how the meat is aged, and what goes into producing truly high-quality cuts. And I realized I personally feel more connected to my food when I know the animals lived naturally, were treated well, and were raised in a way that respects the land.

Grass-fed doesn’t have to be “better than” anything else — it’s just another option that some people thrive on, and I love having that choice available. Learning about it opened my eyes to how much care and intention can go into producing meat, and I really appreciate that now.

What is your favorite recipe featuring grass-fed meat?

My absolute favorite has to be flanken short ribs. They’re the easiest thing in the world, and they turn out delicious every single time. I just lay them out on a tray, pop them in the oven, and let the heat do all the work. No fuss, no fancy steps, just slow, gentle cooking until they’re tender and the edges get golden and crispy.

I usually enjoy them with a side of butter, and that’s honestly my dream meal. Simple, rich, comforting, and something I never get tired of. If I could only choose one thing to eat for the rest of my life, it would probably be flanken ribs.

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

If I’m stranded on a desert island, my top five ingredients would definitely be flanken short ribs, raw butter, eggs, ground beef, and chicken wings. With those five, I could happily rotate meals forever.

Now for the tool… this depends on whether my desert island has electricity. If it does, I’m absolutely bringing my TASTEE Ceramic Air Fryer because I can cook literally anything in that thing. If there’s no power, then I’ll be practical and take a cast-iron skillet instead.

And honestly, if I could sneak Max and my dogs onto the island with me too, I would… but I guess that technically breaks the rules.

Best cooking secret/tip/piece of advice you’ve learned:

My best cooking tip is to stay curious and have fun with it. Carnivore cooking doesn’t have to look one particular way. Some people love keeping it super simple, others enjoy experimenting and creating new variations. There’s no right or wrong — the “best” meal is the one that makes you feel good and fits your life. So don’t be afraid to try new cuts, new methods, or go back to basics when you need to. Let cooking feel easy and enjoyable, and everything else falls into place.

And yes… I always have butter nearby. It’s basically my emotional support snack.

What’s your favorite quote/song for culinary inspiration (if any)?

I’ve always loved this line from da Vinci: “Simplicity is the ultimate sophistication.” It perfectly captures how I feel when I cook. Give me simple ingredients and I’m the happiest gal in the kitchen.

Anything else you want to share?

Food has a way of connecting people, and that’s what I cherish most about what I do. Sharing meals, sharing stories, and supporting each other turns this lifestyle into something meaningful. I’m thankful for everyone who cooks with me, learns with me, and reminds me how powerful community can be.

Your social media links (Facebook, Twitter, Instagram, Pinterest, Youtube):

YouTube: https://www.youtube.com/@SteakandButterGal
Instagram: https://www.instagram.com/steakandbuttergal
Facebook: https://www.facebook.com/thesteakandbuttergal
TikTok: https://www.tiktok.com/@steakandbuttergal
Website: https://sbg.events
Private Carnivore Group: The Steak & Butter Gang

Upcoming Events Involving Steak and Butter Gal:

Join Bella at the SBG 2026 Meat-Up
July 4-5, 2026 in Bozeman, Montana
Get your tickets and more information to this SBG carnivore event here

Enter To Win!

Enter to Win our January 2026 Steak and Butter Giveaway for a chance to win $175 bundle of delicious & nutritious grass-fed and pastured meats. Contest runs from January 1 – January 14, 2026.