> I guess technically you are right, even meat has some carbs in it because muscles hold some glycogen Near-zero because muscle glycogen is used up upon death

> I guess technically you are right, even meat has some carbs in it because muscles hold some glycogen Near-zero because muscle glycogen is used up upon death in a process called "rigor mortis" (not the case for liver glycogen however AFAIK). The fatty marbling luckily remains.