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Beef, Veal, and Game
Appears in
Published 2010
Tri-tip on the grill in Tucson, Arizona.
Sixteen thousand or so years ago, anonymous artists painted the walls of a cave in what is now Lascaux, France, with magnificent herds of equines, stags, and bison—more than two thousand images in all. But none has the power and mouthwatering majesty of the four aurochs (black bulls), ancestors of the modern steer and a meat prized by prehistoric pit masters as much as beef is by our own.
Travel the world’s barbecue trail and you’ll find every imaginable cut of grilled beef, from Tuscany’s bistecca alla fiorentina, a plate-burying porterhouse, to the smoky briskets of the Texas Hill Country. From the sesame-grilled short ribs in Seoul, to the spicy beef satés in Singapore, to the ham- and mushroom-stuffed cheese steaks in Split, Croatia.
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