I grew up in a beef-eating family. My dad, who was poor as a child, loved nothing more than a slab of sirloin and a monster baked potato for dinner. There were vegetables on the table only because my mom insisted.
As an adult, though, I’ve had an uneasy relationship with beef and have avoided it more often than not in the interest of health. For more than a decade, the only beef I consumed was an occasional hamburger – one of my guilty pleasures. When I became a restaurant reviewer, though, I could no longer reject red meat, since it stars on so many menus. Beef returned to my life, but I remained a little uncomfortable about it.
Then I received a review copy of Lynne Curry’s cookbook, “Pure Beef,” Running Press, 2012. The book looks at the movement toward artisan beef raised on open pasture, slaughtered as humanely as possible and dressed by craftsman butchers. This is meat for the conscientious consumer, light years removed from the industrial model beef sold at most supermarkets. Continue reading “Pure Beef” for the rest of us