Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

by Lynne Currey

“Leaping in sales by thirty percent each year, artisan beef—including natural, organic, and especially grassfed—is captivating everyone’s attention. With all of these new choices on the market, Pure Beef answers home cooks’ most pressing Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, Pure Beef instructs anyone how to grill, roast, stew, simmer, and sauté every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout.”

Genres: Cookbooks, Cooking, Food

288 pages, Hardcover

First published April 24, 2012

Reviews

[Nikki · Rating 5 out of 5]

I was already an avid cook and this book taught me so much about red meat I barely know how to start. I would endorse it to anyone eating red meat at any time. I've used several of her recipes to great success. She's clear, to the point, provides an interesting variety of recipes (I've marked many that are TBD), and the book is generally quite engaging for a pictureless cookbook.

Read this! Read it read it read it!

[Suzannah · Rating 4 out of 5]

The depth of knowledge this woman has about beef cuts is amazing! I am so impressed by her thorough info/advice on how to cook particular cuts of meat, etc. I just started eating (grassfed only) beef and butter after years of a vegan and vegetarian diet, and know nothing about cooking meat, so this book was extremely helpful. I do wish the graphics were better, though--layout is a little simple/amateur looking, and only 2 colors are used throughout.

[Lauren Tennet · Rating 3 out of 5]

Incredibly thorough. Almost reminded me of how J. Kenji-Lopez Alt writes. I appreciate the constant attention to technique throughout the book and the frequent suggestions of other cuts to try with certain recipes. Also, the intro on what grass fed beef is and why one might choose it was very detailed and persuasive without being preachy. I’m excited to get cooking with this book, especially come spring when beef production comes back online with my local farmer. (I’ve only rated 3 stars because this isn’t really great reading material, like a memoir or travel cookbook, and while the recipes look great I have yet to try anything from this book.)

[Orin D Fletcher · Rating 5 out of 5]

I had a grass-fed beef distribution business. This book was great for getting ideas of what to do with some of the less familiar cuts.

[Rebecca Thistlethwaite · Rating 4 out of 5]

Great background info. on beef production, cuts, and making the most of each cut. Haven't tried the recipes yet, but many of them look really good!

[Anne Brockhoff · Rating 4 out of 5]

A good guide to the many varied beef cuts with inventive recipes. Very much a grass-fed focus, if you go for that sort of thing.