Behold, San Francisco chef David Varley’s outrageous interpretation of the Thanksgiving Turducken, which consists of a side of Wagyu beef rolled around:

  • 24 quail
  • 12 chickens
  • 8 ducks
  • 6 turkeys
  • 2 lambs
  • 1 pig

What in God’s name inspired Varley (the chef of Michael Mina‘s RN74 Seattle) to create the meat monstrosity, which he’s nicknamed the “Lambpigcow” and “Roast Beast”?

When Michael Mina opened his massive kitchen setup at Levi’s Stadium this summer, Mina boasted that his huge rotisseries could hold an entire side of beef. Varley saw this as a challenge, and whipped up the Roast Beast for Michael Mina’s Tailgate party at Levi’s Stadium on Thanksgiving Day. 

In the process, Varley used 200 ft of butchers twine, 20 feet of metal garden fence, 8 stainless steel hose clamps, and 2 sprockets. 

Michael Mina’s Tailgate runs $5K per season—which makes sense when you realize the ballers that have tickets are being presented with this behemoth, served alongside 12 turkeys and a fountain of free-flowing gravy.

All photos via chef David Varley’s Instagram.


Two stuffed quail sit atop a chicken, a duck, and a turkey with layers of sausage between.”


Boned out a side of sky walker ranch wagyu beef, butterflied it open and rubbed it down. See where this is going?”3

Today’s quote from from @rushlowj “that is the definition of not fucking around”

4The roast beast is on. Now we pray.”


This is definitely the next step up from The Fowl De Cochon, a.k.a. the Pig Turducken, which you can buy here for $285.

[via SF Eater]

RELATED: The 10 Dishes That Made Michael Mina’s Career