BBQ
March 22, 2024
LeRoy and Lewis’s New Restaurant Blends Barbecue Tradition With New-School Technique
After seven years of running a successful food truck, Evan LeRoy and Sawyer Lewis now have the space to get even more creative.
Beef
BBQ
February 21, 2024
Smoked Oxtails Are as Addictive as Potato Chips
"You can't eat just one," says pitmaster Charles Brewer of Charlie’s Bar-B-Que, in Beaumont. Maybe that's why they've become the latest hot commodity.
BBQ Joint Reviews
February 14, 2024
Beef Ribs, Smoked Meat Loaf, and All-Beef Sausage Star on the Expanded Menu of This North Texas Joint
The brisket at Yearby’s Barbecue & Waterice, in Pilot Point, was so good last year that I had to write a review, even if the business wasn’t at full strength yet. CJ and Sabrina Henley were serving a small menu from a food truck parked next to their brick-and-mortar,
Sponsored
December 4, 2023
The Gift That Keeps on Grilling: Holiday Steak Packs Make You the Gifting MVP
Send your loved one a Goodstock by Nolan Ryan steak package this holiday season.
Tacos
July 28, 2023
What Makes the Allsup’s Burrito So Legendary?
It’s small-town Texas’s go-to convenience store snack. Texas Monthly’s taco editor finally gives it a go.
Politics & Policy
April 13, 2023
Texas Cattlemen Have Taken Their Beef With Cell-Cultured Meat to the Lege
Scientists have figured out how to grow meat in a lab. Cattle farmers insist it’s not the real thing.
Tex-Mexplainer
April 4, 2023
A Head Above: How Barbacoa Paved the Way for Barbecue
Whether using lamb, beef, or goat, the cooking method of barbacoa is rooted in pre-Hispanic traditions and set the scene for smoking meat as we know it stateside.
BBQ
February 27, 2023
19 Terms You Need to Know to Talk Wagyu
Ranching has its own language, and specialty beef is no exception. Learn the difference between Kobe and Wagyu, and the grades, with this handy guide.
BBQ
February 24, 2023
One Texas Ranch Has Beef with How the USDA Grades Wagyu
It's nowhere near as stringent as the Japanese system, leading some companies to come up with their own grading. R-C Ranch wants to see that change.
BBQ
February 10, 2023
Thirty Years Ago, the First Wagyu Cows Came to the U.S. Now, the Industry Is Bigger Than Anyone Predicted.
Trade wars with Japan, $250 vials of semen, and livestock-filled airplanes all contributed to the still-growing industry of Wagyu beef today.
BBQ Joint Reviews
February 8, 2023
This North Texas Meat Haven Supplements Barbecue With Retail Beef
Along with stellar smoked chicken and sausage, Denison’s Heritage Butchery & Barbecue offers raw meat from within 250 miles of its Texoma region.
BBQ
January 10, 2023
This Boutique Ranch Focuses on Grass-Fed Wagyu, Tasty in Burgers or as Steaks
Peeler Farms in Floresville hones its niche in the rapidly expanding Wagyu market—and doesn’t compromise service in the process.
BBQ
October 3, 2022
Wagyu Skeptics May Finally Be Convinced by This Ranch’s Beef
At some restaurants, paying more for a Wagyu steak may lead to disappointment. Not so with the products from A Bar N Ranch in North Texas.
Business
September 8, 2022
Wagyu Is King at Morris Stock Farm in the Texas Panhandle
Texas Monthly’s barbecue editor goes all in on Wagyu beef—and the Texans who produce it.
BBQ
August 19, 2022
Texas-Style Barbecue Invades Oklahoma
Three joints in Tulsa and Oklahoma City have embraced brisket, beef sausage, and spareribs—but will bologna-loving Oklahomans follow suit?
Business
May 16, 2022
Scharbauer Cattle Company Creates a Model for Ranch-to-Retail Beef
The multigenerational ranch’s Midland Meat Company sells its famous Wagyu-Angus-Hereford crossbred beef directly to consumers.
Business
May 11, 2022
The U.S. Is Offering Meat Processors $1 Billion in Grants. Will It Actually Help?
Today’s the deadline to apply for federal aid, but some experts say decreasing regulations and hiring more inspectors would be more useful.
Business
May 10, 2022
The Cattle Trader’s Secret Formula
CEO Jim Schwertner credits the persistent success of Capitol Land & Livestock to a data-driven algorithm.
BBQ
September 10, 2020
Two Austin Women Hope to Build the First Lab-Grown Brisket
The founders of BioBQ are designing a real-meat version of the Texas barbecue favorite—no animal slaughter required.
Food & Drink
September 3, 2020
This Plant-Based Chili Has No Meat (or Beans)
Meat substitutes such as Beyond Meat keep growing in popularity, so we re-created a Texas bowl of red—no beef involved.
Food & Drink
August 19, 2020
The Better Beef Buying Guide
A growing number of independent specialty shops around the state offer tightly curated selections from local producers.
Food & Drink
August 12, 2020
The Quest for Better Beef
Vegans want to end the killing of animals. Scientists say livestock are accelerating climate change. COVID-19 is ravaging meat-packers. Texas beef is under fire—but all across the industry, from the pasture to the butcher case, a vision of more sustainable burgers and briskets is beginning to come into focus.
Recipes
May 9, 2020
How to Cook Smoked Tri-Tip
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
News & Politics
January 22, 2020
Texas A&M Slaps Back at Harvard Critics of Its Beef-Industry-Backed Research
Chancellor John Sharp pens a strongly worded defense of the integrity of his university’s work.
Recipes
January 30, 2019
Instant Pot Queso With Beef
Put those different settings to work to make a smooth, flavorful bowl of the unofficial comfort (and party!) food of Texas.
BBQ
November 22, 2017
Automated Beef Grading Hits a Snag, Causing a Dip in Prime Grade Beef Supply
It turns out that the camera might add ten pounds (or something like that).
Politics & Policy
July 1, 2016
Dallas’ Saltiness Over Losing The RNC To Cleveland Knows No Bounds
The city tried to buy up $50K worth of ad space in Cleveland to advertise Dallas.
Business
November 17, 2014
Are You Ready For the Texas Beef Industry’s Totally Hip Ad Campaign Aimed at Cool Teens?
Should be a meaty ad campaign as they beef up their marketing presence for tender audiences.
The Daily Post
June 16, 2014
A North Austin Supermarket Has Forced Us To Learn What “Pizzle” Is
Spoiler alert: It's gross.
Business
January 21, 2013
Company to Take ABC News to Court Over ‘Pink Slime’ Label
Beef Products, Inc. sued ABC News for defamation over the network's reporting on the company's lean finely textured beef product.
News & Politics
January 21, 2013
Governor Perry Enjoys Some Delicious “Pink Slime”
Perry and four other governors visit an Iowa meat plant that processes "lean finely textured beef."
Food & Drink
January 21, 2013
Turkey, TX, Gets Another Offer to Rename Itself
Washington D.C.’s Pork Barrel BBQ strikes back at PETA by asking the small Panhandle town to rename itself “Barbecue” instead of “Tofurky.”
News & Politics
January 20, 2013
A Lot of Bull
Bob Kleberg had a problem. Brahman cattle from India were tough enough to survive in the South Texas climate, but they were too tough to eat. And fat English cattle like Herefords and Shorthorns suffered the traditional fate of the English in the tropics: they degenerated into a stupor and
Recipes
January 20, 2013
State Fare: Meatloaf Tower
Food fads have their ups and downs. Today’s trend is tall, as chefs vie to see who can construct the most architectonic appetizers and elevated entrées. Houston’s Backstreet Cafe (1103 S. Shepherd) has its own entry in the culinary sweepstakes: the aptly named Meatloaf Tower. In designing the dish, chefs
Food & Drink
January 20, 2013
State Fare
“In another lifetime, I used to make this dish with a classic French Madeira sauce and specialty beef,” says Michael Thomson, the owner of Michaels (3413 West Seventh) in Fort Worth, “but it just didn’t seem indigenous.” So he switched to regular choice tenderloin, substituted bourbon (“our only native American
Recipes
January 20, 2013
Beef Tenderloin in Ancho-Bourbon Sauce
Recipe from Michaels, Fort Worth.Ranch Potato Wedges6 baking potatoes, peeled and thinly sliced 1/4 cup minced garlic 1/4 cup minced shallots 1 1/2 sticks butter 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese salt and pepper to tastePreheat oven to 350 degrees. In a heavy saucepan, sauté garlic
Recipes
January 20, 2013
Beef Tenderloin Marinated in Molasses and Black Pepper
1 cup molasses 2 tablespoons balsamic vinegar 2 tablespoons ground black pepper 2 cloves garlic, peeled and finely chopped 1 large shallot, peeled and finely chopped 2 teaspoons finely grated fresh ginger 2 teaspoons finely chopped fresh thyme Crushed red pepper flakes, to taste 2 pounds center-cut beef tenderloin, trimmed
Feature
October 31, 2012
Git Along, Lonesome Ranchers
Cattle ranching in Texas has been endangered almost since its inception. Has the harsh economic reality finally caught up with our most iconic business?
Eat My Words
October 18, 2012
Spice-Rubbed Jerky from Burma: Rivers of Flavor
Two days ago, I featured a post on Naomi Duguid’s new book “Burma: Rivers of Flavor.” Before I talked to the Duguid, I asked her to send along a Texas-esque recipe from the book that I could
Business
April 27, 2012
Texas Business Report: Amazon to Tax Texans
The giant of internet retail will start collecting taxes on Texas purchases in July, and has promised Comptroller Susan Combs it will make $200 million in capital investments in the state.
Eat My Words
April 2, 2012
ICYMI: Reactions to the Franklin BBQ “Vegan Brisket”
APRIL FOOLS! Breathe a sigh of relief, all you extremist carnivores. Aaron Franklin of Franklin Barbecue in Austin IS NOT – I repeat, IS NOT – going to host Meatless Monday Vegan Brisket dinners. The TM Daily
Eat My Words
October 27, 2011
TMBBQFest: Dirk Fowler’s Posters
While there isn’t one that features sausage, we’re still perfectly comfortable (and proud) to call these posters by Lubbock artist Dirk Fowler a Holy Trinity. A regular TEXAS MONTHLY contributor, Fowler came up with the motif when he saw the iPhone icon for our
Eat My Words
April 1, 2011
All Fired Up: Texas Hill Country Food and Wine Festival’s “Live Fire!” event was blazing fun.
There’s something deliciously naughty about attending a beef grilling event at an exotic game ranch in Texas. Add celebrity chefs, the open flame, and a corridor of wine purveyors to that mix and you’ve got yourself a party. In other words, the Texas Hill Country Wine and
Eat My Words
March 31, 2011
Recovered from SXSW Hangover? Bring on Hill Country Wine and Food
(Ground beef guru Josh Ozersky, from a 2008 Nightline appearance) Wednesday at approximately 4 p.m., culinary event planner Mike Thelin was driving around Austin in search of hardwood briquettes, trying to fill a last-minute request from one of the many chefs participating in the Texas Hill Country Wine and Food
Food & Drink
January 1, 1999
Beef 101
An A&M extension class gets beefy.
Food & Drink
February 1, 1997
The Elite Meat to Eat
Chicken? For the birds. Fish? In the tank. From Buffalo Gap to Galveston, the faddish food these days is steak. Here are ten prime places to enjoy it.
Books
April 1, 1992
Having a Cow
Beyond Beef blames cattle for the decline of civilization—not to mention famine, pestilence, destruction, and death.
Business
January 31, 1974
Sold American!
Selling a herd of prime cattle can be tricky business. And it takes professionals to do it right.