Wrangler Feedyard at Cactus Feeders
The Quest for Better Beef

Aug 12, 2020 By Eric Benson

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.

Git Along, Lonesome Ranchers

Oct 31, 2012 By S. C. Gwynne

Cattle ranching in Texas has been endangered almost since its inception. Has the harsh economic reality finally caught up with our most iconic business?

TMBBQFest Photo Gallery

Oct 31, 2011 By Jason Cohen

Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)!…

TMBBQFest: Dirk Fowler’s Posters

Oct 27, 2011 By Jason Cohen

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…

All Fired Up: Texas Hill Country Food and Wine Festival’s “Live Fire!” event was blazing fun.

Apr 1, 2011 By Megan Giller

(mouse over the photos to read the captions) 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 Food Festival’s “Live Fire! Supremacy Over Flames” evening was a success. One of the most exciting moments occurred at the beginning of the evening: As we drove into the Texas Disposal Systems Exotic Game Ranch, we were surrounded by leaping antelopes, quarreling zebras, myriad birds, and even a hiding buffalo. But upon entering the event, there was a different kind of game: a baker’s dozen of chefs serving plate after plate of delicacies, tables of wine to try, and, unfortunately, a line at each station (the place was packed). Where to start? Andrew Dwyer’s samples from the Australian Outback seemed like a fitting place. His pink, melt-in-your-mouth beef tenderloin; smooth potato and celeriac mash; thick, pestolike chimichurri sauce; and roasted corn-on-the-cob wheels were divine. As tender as the tenderloin tasted,

Recovered from SXSW Hangover? Bring on Hill Country Wine and Food

Mar 31, 2011 By Jason Cohen

(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 Festival. The 26th edition kicks off tonight with the Stars Across Texas Classic at the Long Center for the Performing Arts. Local talent will be featured at the gala, including Austinites Tyson Cole (Uchi/Uchiko), Shawn Cirkiel (Parkside) and David Bull (Congress), new part-time San Antonioan John Besh (Luke) and current Texas Monthly cover star Tom Perini (Perini Ranch). But Thelin and the festival staff have also wrangled an eclectic out-of-towner A-List for the weekend, including L.A.'s Jon Shook and Vinny Dotolo (Animal), Australian chef and cookbook author Andrew Dwyer and several luminaries from his own home base of Portland, Oregon.

The Elite Meat to Eat

Feb 1, 1997 By Patricia Sharpe

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.