Skip to main content

The Modern-Day Meat Stick: Belcampo Beef Blunts

the modern day meat stick belcampo beef blunts
There’s something that’s just so comforting about a beef stick. Personally, it takes me back to the elementary school snack cart where we would buy them during recess to quell any hunger pangs that arose before lunch. Now there’s a grown-up version of the beloved snack, made by the folks at Belcampo.

In case you didn’t know, here’s a little explanation from the company: “Belcampo is a lot of things: a farm, a processing plant, a neighborhood butcher shop, a restaurant. What unites everything we do is our singular commitment to provide you with delicious, organic, and humane meat you can feel good about buying and eating.” That’s everything we want in a company that provides meat. Plus, some cool collaborators, like Mario Batali, will occasionally step in.

Related Videos

At the butcher in Santa Monica, there’s a new snack that looks exactly like….a cigar! Displayed in a wooden box that looks exactly like a box of cigars, the 100 percent beef sticks can be used in a number of ways. You can just take a bite out of it, like you did when you were a kid, or you can be fancy and use it like saucisson by cutting it up into little slices and placing it on your charcuterie board next to the proscuitto and parmesan next time you have people over for wine and cheese.

Or even better, when a meat-lover you know has a baby, what better way to celebrate than to break out with a box of Belcampo Beef Blunt? We bet the couple would get a kick out of that.

For more information, visit belcampo.com.

Editors' Recommendations

Nam prik, the fiery Thai chili dip you should be adding to everything
Chiang Mai native Chef Setalat Prasert of Spicy Shallot breaks down this amazing Thai favorite
Spicy Shallot Nam Prik in a basket.

Fiery, herbaceous, tart, and savory, nam prik is a chili sauce that's absolutely beloved throughout Thailand. With more than a dozen varieties, this hot sauce and dip is enjoyed with everything from raw and steamed vegetables to grilled meats or fish. While the dip is traditionally prepared in a mortar and pestle (or a Thai krok), modern cooks often use a blender or food processor to make this vibrant chili dip. 

To guide us through this Thai delicacy is Chiang Mai native Chef Setalat "George" Prasert of Spicy Shallot. Spicy Shallot, located in Elmhurst, Queens, on a three-block stretch of Woodside Avenue named Little Thailand Way, serves a unique blend of Thai cuisine and Japanese sushi. The restaurant is also a showcase of Prasert's favorite — nam prik kha.

Read more
The ultimate guide to world-class seafood paella, according to an executive chef
Chef Miguel Molina of La Pulperia NYC shares his culinary insight on the perfect seafood paella
Paella from La Pulperia.

Perfectly al-dente rice flush with fresh shellfish, a properly made seafood paella is one of the greatest foods in the world. This delicacy from Valencia, Spain, is the perfect dish for a festive gathering, a fun family meal, or a romantic dinner for two. While it can be made with poultry and game meat in Spain, some of the most popular versions of paella often lean heavily into seafood.

At La Pulperia, a pan-Latin American restaurant in Hell's Kitchen, Manhattan, they've mastered the seafood paella. Executive Chef Miguel Molina is a native of Guerrero, Mexico, and is lending his creativity and culinary background to the restaurant menu, which includes a stellar paella made with black squid ink. The food here is a blend of cultures, combining influences from Latin and South American countries like Peru, Brazil, Argentina, and Mexico, creating totally distinctive flavor combinations. So what better guide is there to help us on the journey of making a world-class paella?
The foundation: The rice
Octopus paella from La Pulperia in NYC.

Read more
How to make the perfect shepherd’s pie, according to a cookbook author
Cookbook author Licia Kassim Householder shares her delicious recipe, guaranteed to be a hit
shepherds pie recipe untitled  14

Although Saint Patrick's Day has come and gone, it doesn't mean that we want to stop eating delicious Irish-American dishes. Hence, the reason you sought out a shepherd's pie recipe. We don't want to burst your bubble, but shepherd's pie isn't a traditional Irish dish. But, for that matter, neither is corned beef. However, this colcannon version of shepherd's pie really ups the level of the dish's Irishness.

Shepherd's pie has its roots in English cuisine. Dishes like corned beef and shepherd's pie have found their way into Irish-themed menus thanks to Irish-American celebrations, with emphasis on the American part. However, that doesn't mean you can't enjoy a delicious shepherd's pie on St. Patrick's Day or any day. It's a hearty and filling comfort food for the chilly winter and spring months.

Read more