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Premium Cuts of MEAT Without the Premium Price: Chama Gaucha Brazilian Steakhouse
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Premium Cuts of MEAT Without the Premium Price: Chama Gaucha Brazilian Steakhouse Featured

We frequent the Buckhead area for great shopping and restaurants.  One place that had caught my eye during it's development was Chama Gaucha Brazilian Steakhouse.  I wasn't really sure what to expect as the restaurant has only been open for 2 months now.  

Chama Gaucha is a Brazilian Steakhouse with locations in Houston, Chicago, San Antonio and now our beloved Atlanta.  The decor is modern and warm with dark wood finishes and beautiful walk-in wine cellar as you enter the restaurant.

 The dining room is spacious even with the large salad bar in the middle.  There are various rooms where private dining parties can be held as well. My first visit was on a Saturday evening, which you can expect to be a busy night at any good restaurant.  Suprisingly there was no wait and we were seated immediately by the hostess.  Their wait staff is very accomodating and attentive... and I mean VERY attentive! Someone came by the table at least every 10 minutes and there was always someone around when you needed something... you didn't even have to ask, they would just automatically refill what you were low on. Chama Gaucha's service style is in a team format where there is no one server per table and anyone we saw we could ask for assistance from. Of course we were explained the concept of the Brazilian Steakhouse, and for someone that has never experienced it before, it can be quite different. The first portion of the meal is the salad bar which has about 40 different items including fresh vegetables/ salads, exotic cheeses, smoked salmon, and cured meats.  Then upon returning to the table, we had a card that had a red side and a green side indicating whether or not we were ready for the Gauchos (means 'cowboy' in Portuguese) to bring us various cuts of meat. Once I flipped that card to green, it was a non-stop service of some well seasoned and perfectly cooked cuts of meat.  There was ribeye (my favorite), rack of lamb, beef rib, shrimp, filet mignon wrapped in bacon, the house special steak, sirloin, garlic beef, and the list goes on and on.  In addition to the main attraction of the succulent cuts of meat, the servers brought over the side dishes, which included fried bananas, mashed potatoes and their hot and delicious Brazilian cheese biscuits!

Chama Gaucha gets 6 1/2 diamonds out of 7 for their wide array of well cooked and seasoned meats, incredible service and a very welcoming and grown up modern atmosphere!  I'll be back soon and bringing my appetite!



Science Fact:

Red meat vs. White meat

First, what makes the meat white or red? Red meats simply have more myoglobin, which are the cells that transport oxygen to muscles in the bloodstream. Muscles used more frequently are darker. This is why chicken and turkey legs are slightly darker than breast meat - because legs are used more, more myoglobin is present, creating a darker appearance. Although it can depend on the culture or cuisine, white meat is generally classified as poultry (chicken and turkey), while red meat typically refers to beef, pork, and lamb.

The biggest difference between the two is fat content. White meat is a leaner source of protein, with a lower fat content. Red meat contains higher levels of fat, but also contains higher levels of vitamins like iron, zinc and B vitamins. The iron present in red meat is a type called heme iron, which is more easily absorbed by the body compared to iron found in plant sources. Because red meat is high in these vitamins, vegetarians and vegans are often found to be deficient, especially B vitamins.

Although it may contain more vitamins and minerals, high consumption of red meat has been correlated with increased incidence of certain cancers, specifically colorectal cancer.

High-temperature cooking, like grilling, can form carcinogenic (cancer-causing) compounds in the meat. This is especially true for charred meats.

Both white and red meat have benefits; if you eat meat, it's a good idea to include small amount of both in your diet. Opt for leaner cuts of red meat, like those that end in "-loin" (sirloin, tenderloin, etc). Further, trim visible fat around the edges to reduce fat intake and avoid charring while cooking. In this way, you can try to reduce the disadvantages of eating red meat.




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Last modified on Saturday, 23 January 2016 12:29
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