Drinks & Dining

5 Mouthwatering Meats Every Carnivore Should Try

New York Smash Magazine  

Beef, chicken, pork, duck, lamb — most meat-eaters have devoured at least two of those. 

For carnivores with a taste for adventure, there’s a whole world of exotic meats and flavors to experience. For example, have you ever tried venison carpaccio, duck breast prosciutto or silky-soft water buffalo bresaola?

Catering to meat-loving foodies around the world, Carnivore Club is a luxury meat club that sends a monthly assortment of specialty meats to subscribers across the United States, Canada and Britain.

In partnership with top artisans, Carnivore Club delivers 4-6 handcrafted cured meats to subscribers on a one-time, monthly, bi-monthly or quarterly basis. 

Tim Ray, CEO of Carnivore Club, is an expert on charcuterie, the branch of cooking devoted to prepared meat products. 

“I’m a fan of fine-dining as well as charcuterie and the wine and cheese experience,” Ray told NewYorkSmash.com. “We wanted to create a really fun brand with a cult following. Charcuterie is an overlooked craftsmanship. We work with tons of artisans, have a lot of stories to tell and tons of products to sample.”

Consumed by our cravings, we asked Ray to recommend a few unique and completely irresistible meat varieties.

Here are five incredibly delicious meats to wolf down:

BRAAITIME: 1. Chorizo Droewors, 2. Biltong Slab, 3. Garlic Parsley Biltong, 4. Chili Bites, 5. Venison Biltong

BRAAITIME SOUTH AFRICAN BILTONG: 1. Chorizo Droewors, 2. Biltong Slab, 3. Garlic Parsley Biltong, 4. Chili Bites, 5. Venison Biltong

1. Braaitime South African biltong: Native to South Africa, biltong is a cured meat made from very high-quality cuts of beef. Carnivore Club members were able to experience biltong when the company sent a box of South African meats produced by Braaitime, a family-owned business that has been making authentic South African meats for over 12 years. The meat contains no chemical preservatives, gluten or sugar. 

2. Venison carpaccio: “One of the coolest things I had recently during a tour of the UK for Carnivore Club,” Ray said. “Venison carpaccio is like a meat fruit roll-up; thinly-sliced, dark purple, lots of flavor and cured with salt. It has a bit of a gamey taste. The seasoning they used was packed with flavor.”

3. Field Trip Jerky: A must-try for jerky lovers. Carnivore Club works with quite a few artisans in the New York area, according to Ray. Field Trip Jerky, a jerky company based in Brooklyn, is an all-natural, additive and nitrate-free line of artisanal jerky made of buffalo, beef and beyond. 

CARNIVORE CLUB MEMBERS RECEIVED THIS ASSORTMENT OF FIELD TRIP JERKY: 1. Honey Spice Beef Jerky, 2. Original Beef Jerky, 3. Cracked Pepper Buffalo Jerky, 4. Cracked Pepper Turkey Jerky, 5. Crushed Chilis Turkey Jerky

CARNIVORE CLUB MEMBERS RECEIVED THIS ASSORTMENT OF FIELD TRIP JERKY: 1. Honey Spice Beef Jerky, 2. Original Beef Jerky, 3. Cracked Pepper Buffalo Jerky, 4. Cracked Pepper Turkey Jerky, 5. Crushed Chilis Turkey Jerky  | Photo via Carnivore Club

4. Duck breast prosciutto: The cool thing about charcuterie is that people are using unique types of meat. Prosciutto made from duck breast is the perfect way to reignite your palate’s love of this classic Italian specialty. 

Comparison between bison jerky and duck prosciutto. Photo via Facebook.com/TheCarnivoreClub

Comparison between bison jerky and duck prosciutto. Photo via Facebook.com/TheCarnivoreClub

5. Water buffalo bresaola: Found only at top restaurant in Toronto, the water buffalo bresaola pictured below is made from the tenderloin of Quebecois water buffalo and cured in red wine, salt and black peppercorns for about 60 days. It has a silky-soft texture with tons of flavor and very little fat. 

Water Buffalo

Water Buffalo

What to pair it with:

Carnivor Wine Cabernet Sauvignon  |  Photo via facebook.com/carnivorwine

Carnivor Wine Cabernet Sauvignon | Photo via facebook.com/carnivorwine

1. A full-bodied cabernet sauvignon by Carnivor. “I’m a really big fan of a full-bodied cabernet,” Ray said. He recommended a cabernet sauvignon by  Carnivor.

2. Charcuterie plate with cheese, fruits and nuts. “I love different types of brie with fruits and olives and nuts,” Ray said. “I make a plate with some bread, meat, cheese and condiments. You can make a pretty cool full meal with those categories”