All meats are low in carbohydrates. If you are following a low-carb diet, you want to choose the lowest carb options. Carbohydrates are most prevalent in grains, cereals, breads, fruits and sugars. Some meats do have naturally occurring carbs or added fillers or sugars that may raise their carbohydrate count.
Red Meat
All unseasoned cuts of beef are carb-free. Bacon is another low-carb food. Pork, lamb, veal, bison, elk and venison are also low-carb options. Red meat can be high in saturated fat, so choose lean cuts, such as flank steak or tenderloin, to avoid overeating this artery-clogging fat.
Poultry
Chicken, turkey, pheasant, duck and quail contain no carbohydrates. To keep saturated fat intake in check, choose white-meat without the skin. To add flavor to poultry, marinade in a low-carb mix of lemon juice, olive oil and fresh herbs. Beware of packaged turkey burgers that may contain carbohydrate fillers.
Fish and Shellfish
Most fish and shellfish are low in carbohydrates. Choose salmon for heart-healthy omega-3 fatty acids at least twice per week, suggests the American Heart Association. Other options for fish include cod, tilapia, shrimp and flounder. Oysters and mussels contain some carbohydrates. If you are on a very strict low-carb plan, make sure to count these carbohydrates in your daily count. A 3 oz. serving of oysters provides about 8 g of carbs and a 3 oz. serving of mussels contains 6 g.
Considerations
Processed meats may contain added sugar or carbohydrates. Read labels on deli honey-roasted meats and sausages. Avoid meatballs and meatloaf, which usually contain breadcrumbs. Breaded meats, such as chicken nuggets or cutlets, also contain carbohydrates. Some organ meat also contains small amounts of carbohydrates. For example, a 1 oz. serving of beef liver contains 1 g of carbohydrates.
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