Meat jelly sounds weird until you try it—and then it’s game over. In this video I’m walking you through Pihtije (we call it “PTA” in my family), a traditional Serbian meat jelly I learned from my mother-in-law that basically feels like carnivore meal-prep magic. It’s just slow-simmered, collagen-rich meat + broth that sets up firm in the fridge, so you end up with savory, sliceable pieces you can grab straight out of a container when you’re hungry. I cover exactly what makes it set (you need the right collagen-heavy cuts and enough simmer time), how to season it without messing up the gel, and my best cooling/chilling tips so it slices clean instead of turning into a watery mess. If you’re doing carnivore for weight loss and you’re tired of “just steak,” this is one of those recipes that makes the diet feel easy again—high satiety, zero carbs, and it travels really well. I also share simple serving ideas like salt + paprika, optional garlic, and letting it soften a bit at room temp before you eat.