Nyama Choma Culture (NCC) reflects a way of life in East Africa based on the increased consumption of red meat and alcohol which seemingly projects a higher social status. The rising emergence of these cultural practices has positive as well as negative implications on individuals, their families, and larger socio-economic systems. This article draws from a variety of sources to provide an objective description of the implications of NCC on the people adopting it as well as society at large. These concerns are categorized into four primary areas: public health, the food industry, climate change, and community microeconomics. As the dynamics and impacts of NCC are already being felt in developing countries, this cultural phenomenon calls for careful monitoring and consideration in the design of policies and practices to champion the economic, social, and environmental sustainability of community nutrition systems and regional food value chains.