The founders of BioBQ are designing a real-meat version of the Texas barbecue favorite—no animal slaughter required.
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.
Chancellor John Sharp pens a strongly worded defense of the integrity of his university’s work.
It turns out that the camera might add ten pounds (or something like that).
The city tried to buy up $50K worth of ad space in Cleveland to advertise Dallas.
Should be a meaty ad campaign as they beef up their marketing presence for tender audiences.
Spoiler alert: It's gross.
Beef Products, Inc. sued ABC News for defamation over the network's reporting on the company's lean finely textured beef product.
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
“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
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
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
Cattle ranching in Texas has been endangered almost since its inception. Has the harsh economic reality finally caught up with our most iconic business?
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
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
(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
(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