by Varud Gupta
Photo by Varud Gupta
Walking into an Argentinian grill, or parilla, might at first overwhelm the senses — the sight of succulent meats being passed around a table, the smell of vegetables caramelizing over coals, and the sounds of wine glasses clinking together for a “Salud!”
Argentina is famous around the world for its quality of meat. Free-range animals on large, fertile grasslands led to a gaucho(cowboy)-driven lifestyle. As the expertise of gauchos increased over the years, so did the variety of meats. Beef takes the center stage at Argentinian barbecues, but at any parilla, there might be upwards of 30 cuts of meat. Here are the highlights: (more…)
Photo by Travis/Flickr
Filet mignon and roast chicken have their place, but for more adventurous diners, it’s all about the offal.
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Like all Koreans, food was very important to my family when I was growing up in Los Angeles. No birthday morning went by without seaweed soup for good luck and every Lunar New Year was rung in with the meaty broth of a rice cake soup.
Meat was even more important because our family was in the meat processing business. And after traveling the world looking for the best beef, I’ve come to appreciate Piedmontese cattle so much that I introduced it at my restaurant, Star King Korean BBQ, the only Korean barbecue where you will find it. (more…)
Photo by Glenn Keefer
Bursting with an abundance of celebrated steakhouses, Chicago is every meat-lover’s paradise. With a dizzying amount of fantastic dining options, it can be difficult to choose where you want to spend your hard-earned dining dollars. In order to narrow down a list of the top steakhouses in the Windy City, we asked the help of some of Chicago’s finest food bloggers. With the expertise of Mary Jo Luppino of Carb Before the Storm, Rhonda Mix of Midwestern Adventures, Dwight Casimere of Dwight the Wine Doctor, and Carole Brewer of Show Me Chicago, we were able to come up with the ultimate meat-lover’s guide to Chicago steakhouses. Enjoy!
Photo by TheBusyBrain
In our search for the best steak, we set our sights on the rich culinary scene of Los Angeles. Housing a great selection of steakhouses, diners have a wonderful selection that ranges from modern to traditional. With the help of L.A.’s finest food bloggers, we put together a list of top-notch steakhouses worth salivating over. Today’s post features Elaine of Elaine Travels, Kevin of Kevin Eats, Jess Winfield of L.A. Food Crazy, and Street Gourmet LA.
Photo by Desmond T. H. Lim
New York City is home to the Yankees, Wall Street, the Empire State Building, and of course, a plethora of world-class dining options. In a recent effort to find the best steak in New York City, we asked popular food bloggers in the Big Apple to give us their top steakhouse recommendations. Today’s article features Yvo of Feisty Foodie, Jean-Philippe Gerbi of I Just Want to Eat, C.S. Hsia of Eat Big Apple, and Restaurant Girl.
Photo by [email protected]
Menuism recently set out on a mission of epic proportions: to find the best steakhouses in the nation’s capital. For such a task, we consulted popular food bloggers in Washington D.C. With their expertise, we were able to compile a diverse list of steakhouses suitable for a wide range of tastes. Whether you’re on the hunt for a casual steak dinner, or looking to try out an Obama-approved steakhouse, you’ll find a steakhouse for every occasion. Today’s post features Micky of What Micky Eats, Lauren DeSantis of Capital Cooking, B and J of Two DC, and Kim of DC Wrapped Dates.
Some consider meat eating unethical due to its environmental impact, animal cruelty, human health issues, or various other reasons. They might like to enjoy an occasional juicy grilled beef steak, but can’t quite justify it. If this includes you, here are my top five reasons why you should go ahead and enjoy real grass-finished beef.
Photo by Hilary Stohs-Krause, NET Nebraska
We just had the privilege to escape our Idaho winter for a Caribbean cruise to the Panama Canal. This is about the only way I ever get close to a venue for sampling four- or five-star dining. I don’t know what the rating is, but the dining rooms are a lot fancier than the usual places I go when we eat away from the ranch. And, of course, presentation is everything. Dinner takes two hours.
Besides the fruits and vegetables, pastries, and desserts, and other unknown (to my experience) items, we got to sample all varieties of seafood, poultry, pork, lamb, and beef. It was really interesting and fun to have so much variety. It’s also quite all right to be home now enjoying some standard home cooking that my lovely wife specializes in. (more…)
Photo by Matt Gipson
In previous columns we have talked about what it means to raise and finish a beef and about the art of butchering. Today we’ll discuss an intermediate critical step called aging. The purpose of aging is first to tenderize, second to change (and hopefully improve) flavor, and thirdly to increase juiciness. Aging is a process unique to beef and some wild game because of the maturity of the animal at slaughter. Common young meats like chicken, pork, veal, and lamb do not require aging. (more…)
