Why is it that we know more about the origin and flavor of the coffee beans in our cup of morning brew than about the steak on our dinner table? Why do we delight in the differences between a Zinfandel and a Cabernet, but not even know that breeds like Belted Galloway or Murray Grey exist? For too long, beef in America has been relegated to commodity status, an homogenous product of an industrial supply chain whose every trait--color, texture, and even the cow's diet--is dictated by a tiny number of gigantic corporations.
But a craft beef revolution is underway on farms, in butcher shops, and at restaurants across the country, and it's delivering better steak.
Craft beef is:
-- Independently produced in small herd sizes;
-- Humanely raised by ranchers who deal in "zero-stress"; and
-- Focused on unique flavors we forgot could even exist in steak.
Follow Crowd Cow's Lowry, Heitzeberg, and Saunders as they meet the farmers, butchers, and chefs making the craft beef revolution possible, and along the way, learn how to become a craft beef connoisseur yourself.
Customers Who Bought This Item Also Bought
- A Burger to Believe In: Recipes and Fundamentals
- Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs
- Hacking Whiskey: Smoking, Blending, Fat Washing, and Other Whiskey Experiments
- Hardcore Carnivore: Cook Meat Like You Mean It
- Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
- Korean BBQ: Master Your Grill in Seven Sauces
- Steak: One Man's Search for the World's Tastiest Piece of Beef
- The Campout Cookbook: Inspired Recipes for Cooking Around the Fire and Under the Stars
- Meat: Everything You Need to Know
Share your thoughts
*If this is not the "Craft Beef: A Revolution" product you were looking for, you can check the other results by clicking this link.