Archive for the Beef Category

Best Meaty Blogs in Town

Posted in Beef, Burgers, Chicken, Fake Meat, Fast Food, Fowl, Hot Dogs, MEAT POLITICS, Pork, Sandwiches, Sausage, Seafood with tags , on May 8, 2008 by chomposaurus

Click here for our new page dedicated to keeping track of new meat blogs. Whether they be regional reviews or reports focused on a specific type of meat, you can find the best carnivorous reporting here at Chomposaurus. E-mail us at the address on the sidebar if you have a blog you’d like to suggest.

Your Sunday Protein, 5/4/2008

Posted in Beef, MEAT POLITICS with tags , , on May 4, 2008 by chomposaurus

Greetings. Each sunday I’ll be finding five or six good articles about the world of meat, whether it’s a restaurant review, a profile of a person in the industry or a look at the politics of eating. It’s just like your regular sunday newspaper, except it’s dripping delicious fat!

Dept. of Procurement: The Meat Doctor
A short take from the New Yorker about buying meat for restaurants.

Corn Ethanol Loses Support

Wall St. Journal looks at the rapidly decreasing support for this biofuel, which is helping to drive up food prices (and making it more expensive to feed cows & pigs).

South Koren Government says U.S. Beef Safe
In case you didn’t know, there’s a big controversy about South Korea’s decision to reopen its borders to the United States’ tainted beef. There are many good articles about the subject.

Top Chef vs. Hell’s Kitchen
Salon discusses the huge gap between the two chef-driven reality shows. All that beef causes drama.

Finally, since tomorrow is May 5, some Cinco de Mayo video recipes. I love me some Ropa Vieja.

Kobe Burger King

Posted in Beef, Burgers, Fast Food with tags , , on April 30, 2008 by chomposaurus

I am excited, scared and confused by the news that Burger Kings in the UK will be selling $170 burgers featuring foie gras and kobe beef. Somehow, fries and a drink are not included in that price. While I like the kobe beef part, the burger has duck liver on it (unnecessary) and there’s still the small matter of Burger King’s rampant abuse of its employees. Also, one must consider: who walks into Burger King with $200 straight cash? I guess it’s all part of my dream to pay for a Value Meal with my Black Card.

Meat on Swords, Franchise Edition

Posted in Beef, Chicken, Pork, Sausage with tags , , on April 23, 2008 by chomposaurus

Brazilian BBQ Review: Texas de Brazil
[Locations in Florida, Texas, Louisiana, Illinois, Colorado, Nevada etc.]

Texas de Brazil does not hide its intent. Whether it’s the walk-in, all-glass wine cellar, the room devoted to the salad bar, or the ridiculous nomenclature formed by a brutal, half-translated collision of the world’s two most meat-centric cultures, a diner knows what they are climbing into: a hot tub full of meat. This chain represents the ultimate in indulgence, making the best type of meat there is (rare, salty, on a sword) and then letting you eat as much as you possibly can without so much as shifting in your seat. In order to cut their losses, they try and stuff the salad bar full of tasty sushi, cheese and (surprisingly) salad, but the true pro knows how to pace him- or herself. And, of course, you must avoid the $12 martinis, because, let’s face it, after a good two pounds of meat you won’t be feeling that martini even if it was 95% Patron Silver.

It occurs to me that I need to write a primer on Brazilian BBQ: how it works, why it is special among meat venues, and why it is somewhat dangerous to live close to one. But to go over the basics quickly: you get to eat as much meat as you want. The meat is delivered to you on huge skewers by masterful carvers. And there is a single price. At Texas de Brazil, it’s high: about $50 per person for dinner. But I’ve been to some very good Brazillian BBQ’s that only charged $20 or so, albeit with much more limited salad bars and slower meat turnaround.
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Hitting The Meat Wall – A Conversation

Posted in Beef, MEAT POLITICS with tags , , , , on April 18, 2008 by chomposaurus

A conversation between me and my fellow meat patriot, P. Sundae.

me: america’s porn industry: paying for america’s war industry
is it possible for us to become a porn-based economy?

P. Sundae: do you ever think about the things that are wasteful to produce and try to distinguish them from the things that aren’t?
for example, food is a productive use of resources
but is soda?

me: but cheetos are not
it’s a hard question

P. Sundae: are we wealthier for producing coca cola?

me: the solution: hold a farmer’s market in your escalade

P. Sundae: as a nation, yes, as a world, no

me: interesting point
I’m interested in when we will hit the meat wall
when the worldwide demand for meat is simply greater than what the world can produce (without killing humans)

P. Sundae: haha, is that real?

me: I just made up the term “the meat wall”

P. Sundae: i’m going back to school to write a dissertation on the meat wall

me: but yes, there is the prospect of meat becoming super-expensive because of the exponentially growing demand of several emerging economies (china esp.)
the solution: moon cows

P. Sundae: haha

me: we’ll use the space elevator to bring the meat back from the lunar beef domes

P. Sundae: lol
you’re killing me here
no, don’t kill me
you just want my meat
the space elevator. ha

me: I love the space elevator

P. Sundae: you should turn “space elevator” into a sexual term
Dirty Sanchez, The Superman, The Cleveland Steamer, The Space Elevator

me: it could work
although “The Railgun” might be better

P. Sundae: lol

The Quest for Boneless Beef Wings

Posted in Beef, Chicken with tags , , on April 15, 2008 by chomposaurus

Chicken-Fried Steak, et al

What is the chicken-fried steak? It is a steak, battered and fried as thought it were a large chicken tender. Typically it is then smothered in gravy, a torrent which then spreads across the plate and inundates the other items like biscuits, mashed-potatoes and your face To put it in technical terms, it’s beef you done fry up crispy. Although it sounds like a southern item (and is indeed called country-fried steak on occasion), it is actually more like diner food. I acquired the above sample at a rest stop diner off I-85 in the middle of Pennsylvania; sadly, it was a few years ago and I don’t remember the place, only that we had a very friendly waitress of the variety you expect in a roadside restaurant.

The point is this: The chicken-fried steak is one of the best ideas ever, and it’s a shame that people don’t get more into it. Why doesn’t Chili’s off beef crispers to complement its chicken tenders? There’s no excuse. I demand the chicken-fried steak gain more exposure, whether it be in its classic form, as some sort of steak McNugget, or even as an exotic dish like boneless beef wings. Of course with my luck, it will be McDonald’s and KFC who hear the call, wasting more rainforest to deliver us disgusting, thin beef soggy with oil and tasteless batter. No, I want Ruth’s Chris to serve fried steak: a top-notch prime rib covered with layers of onion-ring batter. It’s as American as apple pie. Well, deep fried apple pie. With cheese on it.

Porto’s Magic Slab

Posted in Beef, Pork, Sandwiches, Sausage with tags , , , on April 1, 2008 by chomposaurus


The francesinha, or little French thing, is supposedly a signature dish of Porto, a city in northern Portugal famous for, well, Port. I’m not sure if this is true – it didn’t seem to be on the menu many places, and it definitely had a bit of a touristy look to it. But that doesn’t matter at all. Because there is one thing I am sure about when it comes to the francesinha: It is a magical meat lamp containing a crazy meat-loving genie who will grant all your wildest carnivorous dreams.

Ham, linguica (spicy portuguese sausage), regular sausage and steak are squished between two thick pieces of bread. Next, a huge slab of cheese is melted around the big brick. Then, the sandwich is served in a bowl. Why? Because it’s up to its waist in a thick beer and tomato sauce.

Safe to say, you have to eat this thing with a fork. And every bite contains a different array of meaty magic. On the one hand, you never know what combination of flavors you’re going to get. On the other hand, you could say it all has the same flavor: the flavor of awesome.

Definitely try this if you’re in Porto (it’s better than their other signature dish, tripe stew). But I think it might be just as good if made with American ingredients, and I’ve found one recipe that looks accurate:

Rub this baby at your own risk. You might not be able to handle what the magical meat genie has in store.