Beef In Texas -
america the bountiful

Cattle ranching is part of the Texas identity. Spanish cattle were introduced into East Texas as far back at the 1600's. Capri visits a family-owned cattle ranch raising Texas Wagyu beef, speaks with a culinary historian to better understand the evolution of cattle ranching and learns how to make traditional chile con carne. Capri tastes award- winning brisket made by a female pitmaster at the South Texas Cattlewoman's Association's BBQ cook off and gets a front row seat to making a traditional Tejano barbacoa prepared in an Earth over below the ground.

Duration: 26 minutes and 45 seconds

Episode Number: 212

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About America The Bountiful:

AMERICA THE BOUNTIFUL will take viewers on a weekly journey into America's heartland to learn about culture and find inspiration in the personal, emotionally moving chronicles of farmers, artisans, restauranteurs, and home cooks through the fare that they grow, produce, and eat.

In each of 13 episodes, Capri meets with guests to shine a spotlight on the vibrant, and culturally diverse untold food stories and traditions hidden in rural and small-town America.

From indigenous chefs to multigenerational family farmers, Capri introduces the audience to those who make up the cultural and culinary tapestry that forms the rich story of the United States.