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Raising Steaks: The Life and Times of American Beef (Paperback)

"American steaks pretty well establish the world standard for flavor, tenderness, and especially size. And the blandishments of the nutrition police have little impact on the nation’s crowded steakhouses. Fussell, an unabashed carnivore, sets out across America to assess the current state of the nation’s beef industry. She surveys Texas’ open ranges, talking to ranchers and cowboys, ending up at the vast King Ranch with its untold thousands of steers. There she participates in the branding ritual. In Montana she investigates contemporary buffalo herds challenging beef’s red-meat hegemony. Working in a slaughterhouse provides Fussell intimacy with the fearsome process of dispatching and deconstructing beasts into the sanitized pieces American consumers find in supermarket cases. Recipes for steaks and accompaniments illustrate the many ethnic traditions that come together in American cooking. Less harsh and judgmental than many critics, Fussell worries most about the dangers of the beef industry’s sheer immensity. -Mark Knoblauch, Booklist Sold through Amazon Details   Options   Quantity 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50

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