Food writer and Eastern Oregonian Lynne Curry has put together an indispensable guide to the wide world of grass-fed artisan meat, describing the author’s journey from an urban vegetarian to a student and cheerleader of ranchers and cattle of the eastern Oregon grasslands.
Pure Beef is part home-butchery textbook, part memoir, part manifesto calling for a deeper understanding of the grassfed cattle industry. Curry tackles some of the most important questions for the urban carnivore: What’s best—natural, organic, or grassfed? Where can I buy the best quality beef? How should I cook grassfed beef?
The book is broken down into lists and descriptions of every beef cut from nose to tail, including best cooking methods and timing for fool-proof preparation of event the most intimidating of cuts.
Pure Beef (retailing at $27.00) brings together over 140 recipes arranged by cut, making it easy to shop for recipes at the butcher or farmers’ market. In addition to the meaty goodness, the recipes cover seasonal veggies and whole grains to round out your meal.
Foodie Freebie: Eat Beat scored a copy of the new cookbook, and we want to give it to YOU!
Click here to enter to win! Contest is now over
Want another chance to win? Follow Eat Beat on Twitter at @PoMoFood and send us a tweet mentioning "Pure Beef" to earn another entry to win the cookbook. The contest will be open until Friday, May 11th at 4 pm.
Don’t want to risk it? Pure Beef is available at Powell’s, Amazon, and at lynnecurry.com. Powell’s Books will also host a free reading and book signing for Curry on Saturday, May 12th at 2 pm at Pastaworks on Hawthorne (3735 SE Hawthorne Blvd).