It helps to stick with what you know as you expand your repertoire: Mark Wahlberg produced Entourage, based on his wild life, and also starred in Rock Star, based on sucking wildly at music. For a resto that really knows its meat, hit up Graziano's in Brickell.
Housed in a slick-looking bistro space with walls of wine and a generous patio, the new, still meat-crazed Graziano's is helmed by an Italian/Argentine family who ran butcher shops in Buenos Aires before doing the same here, where they started serving sausage sandwiches before eventually opening their first restaurant 20 proteinaceous years ago. The sprawling menu starts with light apps like tuna, wild salmon, or sea bass carpaccio, then gets meaty with stuff like Cognac-flambeed game sausages (spicy wild boar, pheasant, & chicken w/ hazelnut), pork tongue marinated in vinaigrette, and grilled sweetbreads, painstakingly crafted by the tiny pastry chef in cows' thymus glands. Entrees include a crop of house-made pastas, but the core is grilled meats, like a 22oz rack of Iowa lamb, 32oz wide-cut Angus short ribs, Angus skirt steak with an intact membrane (making for a crispy shell and medium-rare interior), and caramelized pears, prunes, and apples in a port reduction applied to grilled Kobe-like Kurobuta pork tenderloin, a Berkshire pig you can eat medium-rare, known for rich marbleization and soft fat, which're the result of a stress-free upbringing, unlike those prep-school pigs.
There's also a light summer menu including Seattle mussels in a leek wine sauce, bay scallops involtini in ciboulette, and an artisan cheese plate with hard, aged stuff like Manchego Pasamontes, and softies like blue Stilton and burratina di buffalo, all of which'll help you stick to what you know: sucking wildly at not being fat.