The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat

by Bill Niman, Janet Fletcher

THE NIMAN RANCH COOKBOOK traces the unlikely transformation of a modest family endeavor into a respected model of sustainable farming —one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on the beef, pork, and lamb sides of the business, Bill Niman and San Francisco Chronicle food writer Janet Fletcher introduce us to the Niman ranchers, their well-cared-for animals, and a fast disappearing —but ultimately essential —way of living, eating, and doing business. Now home cooks can bring Niman Ranch from the farm to their dinner tables with 40 fail-safe recipes contributed by renowned chefs who serve Niman Ranch products in their restaurants. Frank Stitt's Steak au Poivre, Mario Batali's Penne alla Gricia, and Suzanne Goin's Grilled Tri-Tip with Black Olive Aïoli are presented alongside illustrated meat charts, easy-to-follow cooking techniques, and more than 120 full-color food and location photographs. THE NIMAN RANCH COOKBOOK is an unprecedented showcase for an unparalleled company —whose dedication to compassionate farming and responsible land stewardship is as easy to love as its delicious meat.

Genres: Food

224 pages, Hardcover

First published September 1, 2005

Reviews

[Steven H · Rating 5 out of 5]

A RICHLY-ILLUSTRATED PRESENTATION OF (NOW OUTDATED?) NIMAN RANCH PRINCIPLES,

At the time this book was published in 2005, Bill Niman was the founder of the Niman Ranch and its allied family farms and ranches, which adhered to a strict code of "natural animal husbandry." (His vegetarian wife Nicollete Hahn Niman has also written 'Righteous Porkchop,' which gives more information.) Bill Niman parted ways with the new management team of the Niman brand in 2007, however, alleging poor animal treatment, improper use of antibiotics, etc.

He explained in the first chapter, "Witnessing the industrialization of hog farming in the Midwest, and the toll it takes on family farms and the rural landscape, I have come to realize that we can promote change by example. To alter the way people eat and the way animals are raised in this country, there must be a viable and reproducible model that champions of reform can point to and that others can copy. That's the mission of Niman Ranch. Sustainability is the company's driving principle." (Pg. 9)

He deals with the obvious objection: "some people ask us how we can profess to care for animals yet take their lives for food. It's a fair question... It strikes me as worthwhile life's work to create food that's safe and nutritious and produced humanely... People have to eat, and meat is an important source of sustenance in our society. But animals raised for food must be treated with kindness and respect. These animals have to die, but they don't have to suffer... Our husbandry guidelines at Niman Ranch are aimed at providing our animals with a comfortable and healthy life and a quick and painless death. That's about as much as any of us can hope for on this earth." (Pg. 11)

Later, he describes the process: "the animal steps into the knocking box, where it is stunned in a single blow with a pneumatic gun. The stunning renders the animal instantly and painlessly brain dead... 'I've seen animals die in the wild,' says Michelle, 'and knowing what I know, the slaughterhouse is the way I'd choose for them. Here, it's instant. Cattle have a lot of instincts, but they don't have a lot of deductive thought process. I'm sure they don't realize what's ahead.'" (Pg. 41) A similar process takes place for hogs (Pg. 66).

They raise their cattle without use of hormones, and feed them an all-vegetarian diet. (Pg. 22) He adds, "We believe in treating animals with antibiotics, but only when they're sick." (Pg. 24) He defends their practice of branding animals: "Branding is painful but probably necessary on most ranches, given the vast distances cattle can roam... In the not-too-distant future, all slaughterhouse operators and ranchers will probably have handheld scanners, and we will be able to follow an animal's history as easily as we now track a UPS package. But that's still no substitute for a brand you can read from a distance." (Pg. 27)

He justifies their use of nose rings on hogs, to prevent them from rooting (and thus causing erosion problems, etc.): "The ring causes discomfort when they root deeply... Nobody like attaching nose rings, and their use has been a much-debated issues within Niman Ranch... It's true that sows don't need nose rings when they live in confinement buildings, on concrete, but we believe that the ring is a trade-off every sow would make if given the choice." (Pg. 59) The remainder of book (about 2/3) explains the various cuts of meat, and includes many suggested recipes.

This is an excellent presentation of an influential "alternative" ranching method; it's unfortunate that it no longer seems to be followed...

[Fred von Lohmann · Rating 4 out of 5]

Don't think of this as a cookbook (the recipes are nothing special), think of it as a great layperson introduction to where meat comes from and the principles of responsible production. That's the first half of the book, which explains the history of Niman Ranch and the principles of responsible animal care that they insist on. A great explanation of why we should all give up supermarket meats and seek out smaller, principled producers.