Exotic Animal Meat in Texas!! Is This LEGAL?
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- čas přidán 19. 06. 2024
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📸 CHEF STEVE MCHUGH » @curedatpearl
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THE MEAT
1. BROKEN ARROW RANCH
WEBSITE: brokenarrowranch.com/
INTERVIEWEE: Chris Hughes
🌶 ANTELOPE TARTARE: Using an antelope leg filet, dry age for 3-5 days. Put in a seal-tight bag and then wet age 28 days, allowing the muscles to relax. After properly aged, thinly slice the antelope before finely chopping. Add salt and pepper and continue chopping. Add chopped shallot, jalapeño, queso fresco and wild pequin chili oil (chilis grow on the ranch). Add lime juice and mix.
🦴 RACK OF VENISON RIBS: Rub rack of venison ribs with olive oil, add salt, black pepper, chili powder, unsweetened cocoa powder and cinnamon. Cook over open fire for about 20 minutes, or until done.
Serve with cilantro cream sauce.
2. CURED AT PEARL
ADDRESS: 306 Pearl Parkway, Suite 101, San Antonio, Texas 78215
OPERATION HOURS: Tues-Thurs, Sun 12-9PM | Fri-Sat 12-10PM
WEBSITE: curedatpearl.com/
INTERVIEWEE: Steve McHugh
🧀 RESERVE CHARCUTERIE PLATE: Mixture of cured meat, cheese and other tasty treats
💸 PRICE: $55+
🥩 45 DAY DRY AGED RIBEYE: Cut the rack of ribeye, removing bones and outer skin and season with salt and pepper. Sear until it forms a crust. Add herbs: thyme and rosemary and a hearty amount of butter. Allow to cook for a few minutes, flip, cook a few more minutes, until finished. Served with bordelaise, mushrooms and fries.
💸 PRICE: $75+
#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
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All the best idol
Hii
@WWE shut up don't watch if ur gonna hate
for real, try to push a bit more on the comedy side and ull see the channel grow af coz this is pure entertainment
You also eaten rabbit ribs , mice ribs, snake ribs, alligator ribs, crocodile ribs , guinea pig rips, dukh ribs, lizard ribs, seafood ribs, different types of birds ribs.,,,,🤣😂🤣
These videos are the highest quality food vlog/show on CZcams that easily rivals the production quality of a big network food show. I hope Sonny and the team have continued success and keep it up as this literally has become the 'Best Ever Food Review Show' online.
true 🤗
True the video are interested
Sonny is so fake though. The content is good though. The content creator is a fake
@@TrustGodFearNothing 😒😒
"rival" more like "is better than"
I'm glad shows like this exist on CZcams, because food network became the "celebrity reality gameshow competition" network and forgot what people wanted in the first place
They are trying to hard and yet not hard enough at ...the..same..time🤔
Agreed. I grew up watching the network but it’s mehhh
"I'm curious if you took real Japanese wagyu and tried to dry age it, what would happen?
*Guga has entered the chat*
I was gonna say that lol. And he did. Along with aging one with MSG.
Love Guga. He's the steak man!
Guga is amazing
I was thinking about him lmaoo
Probably croak
12 hours aged duck? "I would call it I forgot to put it in the refrigerator" lmaooo
Ahahaha! Mood.
Facts though Lol if that’s the case you could get dry aged duck by just leaving it out for 12 hours in your controlled climate house 😂
Haha me googling, is my duck ok after 12 hours out of the fridge 😂😂😂
PLS LMAOOO
@@takoyakiiii Dear Takoyaki, why are you so delicious? haha
This is better than any high budget show on TV, I just love watching Sonny experience these amazing foods.
Man how I wish I had a ranch like that passed down to me….talk about set for life along with getting to keep your childhood home throughout your life. Dude is blessed. Good for him! Good episode
That’s what you call generational wealth knowledge 💪🏾💯🥰
You have to pray it stays in his family. Because rest assured some Californian, or heaven fuck8ng forbid a melanin brother doesn't cause then it will be ruined instantly
All ranch should be given to African American
Duuude, I’m loving your Texas content, especially this episode. You mesh perfectly in this state’s cuisine and culture. Hope to see more. Been following you since the beginning.
Dave look @ 13:28 Lol!! She's got that thang knocked outa gear on that bar-stool.
😆😂🤣
@@MAGGOT_VOMIT lol but why do you keep commenting this on other people comments why not make a normal comment
@@nickparker5200 It's actually on only 1 other person's comment thread and it's on....none of your fucking business. Are you lonely? Why do you worry about other people's comments?
A
“There’s a deer.” Points at elk… Close, Sonny. Very close…🤣
Sonny: The full chicken isn't enough
The most American line I've ever heard-
@ 13:28 Lol!! She's got that thang knocked outa gear on that bar-stool. 😆😂🤣
I laughed way too hard at this comment.
That dry aged steak looked INCREDIBLE
Hi dear
Welcome to my STATE @Patterrz
For a "wagyu" steak - it looks like SHIT. "American wagyu" is the biggest scam and gimmick - they're cross breeds. It's not REMOTELY like Japanese wagyu, but priced like it. Just look at the video of it 15:35 - the marbling on that is garbage, no different than an average steak. Restaurants should not be allowed to call that wagyu. All steak looks great cooked, of course, but quality is revealed in the marbling when cut raw.
@@charliep9066 Yep!
@@charliep9066 unfortunately yeah, i noticed that too. It's somewhat misleading to advertise it as wagyu, and i'm pretty sure it's upcharged as a result. That said, the sear on that thing was great and I'm pretty sure it still tasted awesome.
Who else loves waking up and having breakfast or having lunch while watching one of these intriguing videos?
"This is what my wife thinks my heart looks like"
- Who is Sonny's wife? I'm petitioning for Sonny to let us in a bit more on that 👀
Mia Khalifa
If I’m not mistaking, she was on one of his episodes. I can’t remember which one though. If I find it I will link it!
@@kzrailgun oh cool! I just remember him saying something about he met his wife in Vietnam.
Here in Austria we call that dry aged hand-cut pig ham, hamon iberico because it's made out from the iberic pig in Spain. And I love it.✌
That’s overpriced
The best part of Sunday mornings is a new BEFRS video! Keep up the great work Sonny & Co.! Much Much Love As Always! ❤
Especially when you have to be up early anyway.
Hi amanda
@@cjhan47 absolutely!
@@Randy-xe6ym Hi Randy!
We went to Cured for my birthday! It was an awesome experience! Loved the duck sausage pate and combining the meats with the preserves. So intense. They were out of pork butter, but we will try that next time! Thanks Sonny
Based on this video, I took my wife to Cured in San Antonio last night to celebrate her birthday. As we were leaving, the manager asked what I thought, and I said it lived up to the reputation.
We had the big charcuterie board and the poutine--every bite was amazing. Our only disappointment was that there was no pork butter.
We finished the meal with the bread pudding. It was amazing, and so huge that we split half of it last night and split the other half tonight. The flavor was simply exquisite, so delicate and complex, yet utterly satisfying.
Thanks, Sonny, for coming to Texas!
When I cook my venison, it's usually a steak cut and I cube it and throw in a cast iron skillet that's flamming hot w burnt butter and seasoning, let it crisp up then cook slow, it totally gets that gamey flavor gone
Sonny staying so long in Asia that he did the Asian squat while the two guests kneeled in one knee. 🙂
I see a lot of comments saying it's an elk not a deer, and I thought the same thing, so I looked it up. Turns out elk are actually part of the deer family, Cervidae, along with moose and caribou!
Elk live in artic climates. Elk would not survive in that hot Texas grasslands.
@@corriedebeer799 they dont ONLY live in arctic climates...
They’re colloquial terms that make differentiating the animals much easier.
Can we all appreciate the fact that this guy never disappointed us with his content 🤗 🤗 🤗 🥰 🤚
ok
Thanks sunny you've been a great help for me to overcome depression with your great personality hope you continue to grow your channel and help more people
He is sunny, isn't he? 😄
Hello from San Antonio, where we live! Good to see you around. We love Cured and are so happy you had an amazing experience with their famous charcuterie board and aged wagu steak! 😊
15:37 American wagyu is the counterfeit Kobe. Look at that non-existent marbling 😂🤣😂🤣
Calm down
That literally looks like a 15 dollar walmart steak
Its a crossbreed between black angus and wagyu. Full blood wagyu do exist in america and Australia as well.
Can’t believe you’ve never had that ham before! Love eating it in Spain and Portugal
Looks a bit different but still probably the same! Huge fan of jamon iberico
Sonny's lived in Asia for ages.
@@bronsonperich9430 What does that have to do with Iberian ham???
@@nathanwahl9224 you serious?
A lot of people dont know this but deer heart is really good. I recommend it if you havent had it before. Just cut it up in small pieces, fry it up with flour and seasonings of your choice(usually I just use black pepper and some seasoning salt). Trust me its the one thing I ask for when one of my family members or friends get a deer.
My ex did this to me😭😭😭
@@JustTuningIn who?
That’s going to go on my bucket list. Every part of animal is great it’s how they are cooked and served that will make a whole lot of difference.
@@edgarbosmen7372 🤣🤣🤣
who asked? joe biden sniff among us twerk dance 2021 cracked free
Ive eaten at Cured multiple times and it's no joke. It's delicious and honestly not horribly priced. Definitely worth it.
Amazing, can’t wait for my trip from australia to the US next year, cured will definitely be on our itinerary
Yall allowed to leave the country yet? Or just certain parts cant?
Really enjoyed the video. The step by step breakdown the chef did was very cool too
Seeing behind the scenes of the food you’re eating is so interesting. Thanks for continuing bring us the viewing pleasure once again!
We love being here watching these delicious dishes, it gives you nothing but joy 😊🙏👍❤
"There's a deer!"
*points at an elk*
I thought the same thing, so I looked it up and elk are actually part of the deer family, along with moose and caribou.
You guys are the best food touring channel ever on youtube,feels like being a part that exotic adventure🌈,Lots of Love from India❤️❤️
while you're in US, how about a little adventure with guga food????
I think it would be great!!
like this if you guys also wants to see sony have a collab with guga!
Fucc yeaa dude showing meant guga hasn't cooked with
Everything looked great. Pretty cool to see Ranches with exotic animals that you can eat. Was fun to watch. Great video
Wagyu cattle have been in the USA for >40 years now, from live cows imported from Japan. American wagyu is from interbreeding those pure strains of wagyu cattle with the best angus cattle. The end result is a beef that has far more marbling than prime angus. The fat itself is more buttery and it melts in your hand at room temp, like what you'd expect from Japanese wagyu. With pure wagyu from Japan, however, there's even more marbling, a lot more, and the fat is richer as well.
Oh wow!! I lived in Texas but never knew there’s places exist. I will try to go visit the places. Thank you for sharing Sunny. God bless you. 🙏🙏🙏💕
The thick steak is not only yummy but also beautiful as he introduces the raw one, grilled one and the story of it, I’m falling love with it😍💕
Atleast dont eat it raw. Yak dirty
Sonny I can't begin to tell you how much I love your show. It's by far the best food show I've seen. If you did 60 min. Shows, I certainly would watch it. Big thank you to you Sir, and to your incredible staff. Keep up the great work. 👍
I’m binge watching as we speak this content is off the charts
He has hour long+ videos
I cannot compliment the team behind these videos enough. I am truly astounded by their quality and will never know how much work goes into them. All I can say is they are tops. They make me laugh, salivate, and think. They are greatly appreciated and enjoyed. 👏👏👏🥳🥳🥳
Antelope and axis deer is so delicious. When I was a child we went to a place very similar to this called the wildlife ranch in Mason TX. I remember them being so amazingly flavorful
I've eaten venison my whole life up here in Maine and it's AMAZING! As long as you add some bacon/fat to the burger or steaks it's not dry you just have to cook it right.
Deer season is the best time of year. Lots up people up here in our corner of the world also think you need to cook the hell out of everything, which kills it. White tail can be amazing though.
I’ve never seen anything like this before! Love the diversity in food man!!
The fact that I’ve been watching videos from 2 and 3 years ago and I’m still extremely satisfied…. From Pre-Quarantine, mid Quarantine and post Quarantine, this is my favorite CZcams channel.
I'm watching while hungry enough to eat a turd. Mistake...
Legit the Best Ever Food Review Show. Another awesome episode. Cheers
Good one! Didn't know something like that exists in Texas, kinda cool 😎
Sonny: "Awww the smell,... what is it"
Me: *R O T*
We call this biltong in south Africa 🇿🇦 (the venison and beef)you can get different flavours like Chilli or chutney as well and it's addicting
Sonny always entertaining the viewers, thanks dude!
Sonny! You need to come to Canada! From coast to coast to coast there are so many great food scenes that I'm sure you'd love, and we'd love to have you! Ah-peace ✌️ and much love from Vancouver BC. 🇨🇦
Hey! I'm in Vancouver too! Cheers, homey! hahahaha
I like how Sonny says the animals eat want they want, go where they want then you see a fence in front of a deer lol
That was a low fence ... not a problem for the axis to jump over.
@@gheka35 You're so full of shit :D We use fences about that high to keep deers off the highways. A deer can jump high, but they can't jump high and over a distance at the same time. That fence is more than enough to keep the wildlife inside.
@@maestrobash7822 ok.... I guess you have first hand experience with axis deer so I’ll be quiet. I only ate one last week and I hunt them in 4-5 different properties that all have fences all around.
I guess they parachute in to come to my feeders.
Idiot!
@@maestrobash7822 it's... not your typical deer, like, didn't the "axis" part not tell you enough? it's like if you compared one breed of dog to another, they look familiar but their abilities(like jump height and speed) can vary drastically
@@gheka35 😂😂
This is by far my favourite episode since you’ve left Vietnam, and in my top 5 I’ve seen. I’m only a third of the way through. Also I’m Canadian, when are you visiting us Sonny?
Awesome! Informative, funny as all hell and a different perspective of 'food'. Thanks for not going down the usual 'face stuffing' route Sonny :)
요리가 너무 맛있어서 진짜 영상보면서 침이 고인다, 이 뜻밖의 외식행사가 정말 나를 행복하게 해❤️🥰🥰
A Sunday must❤️...thanks for the awesome video's Sonny. Let me dig in 🤤
📍Durban, South Africa
Love your energy, smile and page. Keep keeping on.
Fun Fact: Yes Lemon and Limes can kill bacteria due to the acidity. HOWEVER, this is most effective on whole cuts of meat such as steak and fish fillets as the bacteria is on the surface (this is also why you can eat steak almost raw as long as you sear the surface). He ground the meat up prior to adding the Lime, so the chances that he killed all of the bacteria is slim to none as now the bacteria would be throughout the cut of meat (Which is why you DO NOT eat ground beef raw). Just know you ARE rolling the dice each time you eat that prepared that way. The best way would be for him to rub the meat down with Lime juice first, then cut into it.
“Look there is a deer!” Elk looks back in disgust.
I live about an hour from there (the ranch)! Venison is amazing and so lean.
im sure its good but lean wont fill u up added fat is always more filling and nutritious
Hello Sonny and the Team Thank you for your videos. I am able to see the world and learn about different people since i cannot afford the tour yet. 🙂
it so cool to see the hill country in an episode. I instantly recognized the area where he was at just because of the few shots of the landscape
"How did it come to be that people here locally could eat antelope and eat it legally?"
COZ IT'S TEXAS BABY!!!!
I had Texas antelope at a steakhouse in San Antonio years ago and was very confused how "Texas antelope" is even a thing. Now it makes sense... LOL.
1:31 Ummm it looks brawny and tough cause it's called an ELK not a deer.. Great content as always! I use lime for the same purpose for eating raw shrimp.
a REALLY nicely done 18 minute 36 second infomercial! -- Seriously, Sonny and BEFRS Team I give HUGE RESPECT to what you're doing here! -- The meat looks great (for what it actually is no matter how it is prepared its going to be dry, tough, and game tasting just due to how insanely lean it is and that game taste just is there regardless. Prep is a big part of it.
My favorite method for these super lean cuts is to use a meat injector to inject a 50:50 mix of cooled then let come back to room temp bacon fat and 50% butter!! --138 degrees for 20 hours. nice torch crust and in my opinion as good as it can get.
Dude that sounds so good but I can only make pop corn
BEST ever Food Show is by far the best food-tuber channel on the net. You guys r awesome keep up the great work 💪😄
I miss Thuyen. I want to see you feed her Tex Mex tomorrow! So, get her on a plane now! I miss her smiley face!
Salman Khan would be proud.
I don't know why I was just looking for a comment like this 😆😆😆
Amazing job guys 👏🏻👏🏻👏🏻 awesome episode loved it🙌🏻
I Love your shows ! I watch them several times a day, I just love them !
Y’all see how he didn’t mention the price of that plate😂
Been to cured... think its like 70 something. Its a nice place. Theres 2 cheaper options
"I need a grape" was the line that had me dying 🤣
The heartbeat sound lol
Cured is one of my favorite places to eat of all time. I go there for my birthday every year! How have I not seen this video?!
The dry cured ham you had has it's roots in Europe with Prosciutto being the most similar to it. They have a french version known as Jambon de Bayonne but without a doubt, the best is Jamon Iberico de Bellota, acorn fed Iberian ham from Spain and Portugal. Dry aged Wagyu has been done by several restaurants in the US, mostly in New York, but the one I recall for it's extremity is by Josh Smookler of Mu Ramen. There's a video by Eater where he prepared a 400 day dry aged A5 Wagyu ribeye for the interviewer.
You need to talk with Guga Foods, he does a ton of Dry aging experiments in his studio/kitchen.
With real Japanese wagyu ofc
Living in Texas my whole life it's hilarious when people think eating deer is strange
Just availability. Texas thinks plenty things are weird too
I am so envious of this lucky guy who inherited an 800-acre ranch! I also love that the animal live a beautiful, happy life before being killed. I’d love to visit this place!
Beef Tartare is one of my favorite dishes in the world. I would totally try the Antelope
It's a really great cooking meat recipe 😋😋😋😋
16:45 just ask Guga foods how dry aging real wagyu A5 tasted 🤤
E
I've had 2 yr Jamon Iberico. Nutty (from acorns), smooth, strong.
Can't wait to try some of this other stuff. Ahhh yeah.
Good video. Showing more about the cultures that make Texas. Pretty good.
너무 멋있는 영상이에요☺️❤️ 음식도 정말 맛있어보여요!🤓
You said,
“it’s such a cool video. The food looks really good too.” 😁😁😁😁😁
great food video
I keep envying the knives these cooks have. The sharpness, handling are amazing.
im real glad you went back in for that cheers, my heart dropped when they didnt get a cheers lol
One thing that is great about this is that we are actually giving some of these species a whole new genetic pocket, so if something happens in their native habitat there is still a package of genetics to replace it with.
You weird dude. Talking about pockets and packages
Awesome, try kangaroo if you haven't already, cook on open eucalyptus coals
Love your videos. Keep up the good work!
The cured beef is what we call biltong in South Africa. We spice it with salt, pepper, vinegar and coriander, then we hang it to dry for about 2 weeks. It's a staple snack food and can be found in every supermarket and butchery.
That board looks so so good !
Though I would add some sharp, and soft cheeses
Sonny looks at an Elk cow, "Shhh, there's a deer".... HA!!
Well it is technically a deer
@@Motodoggo_ Yep, ya got me there! Ha! Darn technitalics!
Your show is so much different than other channels.. keep up the good work and eating weird food!!
Thank you for sharing your experience. Craig
Back with a 💥
I love the face when he said Japan will never let that gene out of that country. He knows, he knows this stuff he's eating is not the real deal lol
They were exporting until the 90s, very limited but you could easily get sperm.
This is one of my favorite episodes!!!
"hopefully the lime kills the bacteria" **drinks raw blood in Africa**
*also forgets stomach acid exists
When are you going to do Russian cuisine?
The world is big , I’m sure he will .
I got a sharp pain in my chest when he ate that “pork butter”.
why is that government bootlicker gen z? we ate animal fat for our entire existence
That's an interesting recipe for Parisa. I've made it with bison before and it was okay but I much prefer using lean beef. I've tried making it several ways but my personal favorite doesn't use citrus, uses vinegar instead, and I use jalapeno instead of chili pequin, but I do love pequin so guess I'm gonna have to give that go. The recipe comes from Alsace. If you're ever down in Medina county I can point you to the best places to buy Parisa and dried sausage