The Australian Meat Craze: Aussies are Way Ahead of Americans

reprinted from an article I wrote on September 23, 2012

“…a crispy, fatty wonderland of tasty, tasty textures of flavors, all there to be discovered.” If this sounds like a quote from Anthony Bourdain, you’re right. In one of his No Reservations shows, Bourdain took a trip to Australia to chow down on hunks of beef, lamb and pork. Viewers had the opportunity to witness a surprising cultural sea change from Australia’s bland and tasteless to the brand new world of savory and succulent marbled meats, crispy skins, and oily fat drippings. Gone are the days of low fat, lean, and boring; Australians are crazy for woodfired Argentine meats, like those offered at Porteño’s in Sydney. The natives want real meat loaded with fat—and they eat a lot of it. And what about side dishes of vegetables? Even their Brussels sprouts are deep fried, making them far more flavorful than the average veggie.
Host Anthony Bourdain didn’t go into the health reasoning behind this dramatic evolution, but it certainly makes me ask the following questions: Are Aussies worried about gaining weight now that they’re eating all that fat? Are they gaining weight? Are they increasing their meat consumption in an attempt to up their protein intake? Are they healthier as a result? Are they stronger?
This brings to mind the “Dukan Diet,” you know the one where you eat more meat to lose weight. Rumor has it that both Kate Middleton and her mother were on the diet to lose weight for the big royal wedding.  The diet is high in lean meat proteins like beef, veal, rabbit, chicken, turkey, ham, veal, fish, and shellfish. It’s also high in eggs and lowfat dairy products.
Unfortunately, Aussies, like Americans, are facing their own overweight crisis. Perhaps now that this new high meat protein diet is in vogue, Aussies will start slimming down again. But what about all the meat fat their eating? According to Sally Fallon followers, eating all that high meat protein with the fat should trim their waistlines back to normal and keep them there.
So bring out the juicy cuts of organic grilled beef dripping with crispy fat! Such a wildly delicious way to lose weight and keep fit is certainly tempting to me! I’m boiling some all natural, grass fed beef ribs as we speak.
Fire up the barbie, mate!
Sources:
Anthony Bourdain’s No Reservations “Sydney Education: Fresh seafood; charcuterie; Australian Barbie” episode, aired Sunday, September 23, 2012 on the Travel Channel.
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