Ep 4. Red Meat/Rattlesnakes

In the fourth episode of season 12 of Bizarre Foods, the host, Andrew Zimmern, takes viewers on a journey to explore the world of red meat and rattlesnakes. He begins his adventure in the heart of America's beef country, Kansas, where he visits a family-owned ranch that raises unique breeds of cattle. Here, Andrew learns about the different cuts of beef and how it's prepared in Kansas City-style barbecue.

Next, Andrew travels to the American Southwest, where he indulges in some of the most unique and flavorful cuts of meat found in the region. He starts off in El Paso, Texas, where he samples the famous carne asada tacos and experiences their unique blend of spices and flavors. In New Mexico, Andrew explores the rich heritage of the state's famous Chimayo chile, which is used to flavor a variety of dishes, including red meat.

As Andrew continues his journey, he arrives in Arizona, where he's introduced to the world of wild game. Here, he tastes buffalo, elk, and antelope, all of which are found in abundance in the state. Additionally, Andrew also gets to experience the art of rattlesnake hunting, something that has been a tradition in Arizona for centuries.

While in Arizona, Andrew also seeks out the Navajo tribe, where he learns about the traditional ways in which they've been preparing red meat for generations. He's introduced to Navajo fry bread, a delicacy made from ground cornmeal that pairs perfectly with the different cuts of meat.

Finally, Andrew concludes his journey in South America, where he discovers the rich culinary heritage of Argentina. Here, he experiences the culture of the gauchos, or Argentine cowboys, who have been raising cattle on the sprawling pampas for centuries. Andrew indulges in unique cuts of beef, such as the entraña, which is a skirt steak cooked over an open flame. He also tries morcilla, or blood sausage, and sweetbread, or animal pancreas.

Throughout the episode, Andrew showcases his love for all things meat, taking viewers on a gastronomic journey around the world. He showcases the unique ways in which each region prepares and cooks red meat, highlighting the different meats and flavors in each culture. The episode is not only a culinary adventure but also an exploration of the cultural heritage and traditions associated with red meat around the globe.