The people who run Prime Cut and Champion are dedicated to drying meat. (By C. Thi Nguyen)

Tracking down the best. (By Sarah Perry)

Tana Ethiopian’s expanded menu is a wow. (By C. Thi Nguyen)

You’ll never eat another Slim Jim once you taste this. (By Aida Mollenkamp)

One men’s magazine re-envisions these manly treats as health food. (By Kara Zuaro)

Homemade jerky takes little more than patience.

A house-made bar snack. (By Lessley Anderson)

Bacon-infused vodka martinis, rum and steak sauce — has it really come to this? (By Brian Abrams)

Kosherfest debuts chocolate liqueur and treats for doggies. (By Lynne Meredith Schreiber)

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

This week’s mission: low-cal, assemble-it-yourself convenience food and wannabe Italian dinners. (By James Norton)

How to create the ultimate home bar. (By CHOW staff)

From Tex-Mex to high-end, CHOW brings you the best eating and drinking locations in Austin. (By CHOW staff)

All your warm-weather gifting needs met. (By Lessley Anderson and Roxanne Webber)

Thai Patio has replaced the old strip-mall Palms Thai. The $3.99 lunch special is, of course, a deal–pad kra pao, fried tofu with basil, peppers and onions, is nicely spiced and tasty, but the straight-from-the-bag salad... (By C. Thi Nguyen)