You know the difference between a French Roast and a Columbian Dark Roast. You understand that the avocados you love weren’t grown in the United States. You can rattle off your favorite micro-breweries and where they get their oats or barley. So, why is it that you have no idea where your steak came from before it ended up on your grill?
Craft Beef by Lowry, Heitzeberg, and Saunders aims to change how you look at a New York strip, a piece of flank steak, or even the tongue that you put into a traditional Lengua recipe. This instant classic aims to move the reader beyond beef’s commodity status by diving into what it means to eat a “better steak.” At its core the craft beef movement looks to produce meat in small herds, focus on unique flavors, and of course explore the humane ways that cattle can be raised and butchered. The book follows the journeys of Crowd Cow’s Lowry, Heitzeberg, and Saunders as they take a deeper look at craft beef culture by speaking with farmers, butchers, and chefs. Join them on the salivating journey to discover a steak that is a cut above the rest (beefy pun intended).