Ep 7. What's Your Beef?

In season 16, episode 7 of Bizarre Foods, host Andrew Zimmern takes viewers on a carnivorous journey to explore different cuts and preparations of beef. The episode is appropriately titled "What's Your Beef?" and it begins with Zimmern traveling to Austin, Texas, where he visits a ranch that specializes in grass-fed beef. Here, Zimmern learns about the benefits of grass-fed beef and the challenges that come with raising cattle on a smaller scale.

Next, Zimmern heads to Japan, where he explores the country's unique take on beef. In Kobe, he visits a restaurant that serves the famous Kobe beef, which is known for its tender texture and intense marbling. Zimmern also tries Matsusaka beef, another type of high-quality beef that is prized for its flavor and texture. Along the way, viewers learn about the strict regulations and quality control processes that ensure that these beefs are held to the highest standards.

Moving on to South Africa, Zimmern encounters a different type of beef - a breed of cattle called the Nguni. These cattle are considered a national treasure in South Africa, and their meat is a source of pride for local farmers. Zimmern visits a farm where the cattle are raised, and he learns about the spiritual and cultural significance of these animals for the local communities. He also gets to taste some traditional dishes made with Nguni beef, which are prepared using age-old cooking techniques and local ingredients.

The episode then takes Zimmern to Kansas City, Missouri, a city known for its barbecue and beef. Here, he visits a butcher shop that specializes in a lesser-known cut of beef - the beef ribeye cap. This cut comes from the top of the ribeye, and it is often overlooked in favor of more popular cuts like the filet mignon or the New York strip. However, Zimmern discovers that the cap has a rich, beefy flavor and a melt-in-your-mouth texture that rival some of the more well-known cuts.

Finally, Zimmern heads to Denmark, where he explores a different way of preparing beef - dry-aging. In a Copenhagen restaurant, Zimmern samples a dish made with dry-aged beef, which has been aged for several weeks to intensify its flavor. He also visits a butcher shop that specializes in dry-aging, and he learns about the different factors that can affect the quality and flavor of dry-aged beef.

Throughout the episode, Zimmern showcases the different ways that beef can be prepared and the unique flavors and textures that each cut offers. He also highlights the cultural and historical significance of beef in different parts of the world, and he introduces viewers to the people who are keeping these traditions and techniques alive. "What's Your Beef?" is a fascinating exploration of one of the world's most beloved meats, and it is sure to leave viewers hungry for more.