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

My husband and I sell grass-fed, grass-finished beef to local customers. When they buy from us for the first time, we gift them this cookbook. We love it because it has recipes specific to cooking very lean, grass-finished beef (it looks and cooks differently than feedlot beef), so it can help teach our customers how to cook it correctly and with good results. I also like how it has cooking directions for every cut of meat, because a lot of first time buyers don’t know the difference between different steaks and roasts and cuts. I wish we could buy these in bulk!

What a delight reading this book! I really bought it for the recipes - thought I'd be bored with the technical part of it, but not so. Lynne writes with humour - a saving grace - and a naturalness that makes one identify with her and her experiences. Within an hour of receiving the book, I made the Rib-eye Steaks and Grilled Romaine with Hot Tomato Vinaigrette for dinner, loved the concept, felt virtuous, and put it on my list to impress visitors. Have an extra vegetable you don't know what to do with? Look it up in the extensive index, and enhance it with a wonderful piece of beef. I now take the book with me to our new local butchery shoppe that carries local properly-grown beef and we decide together what to buy. Tough life, eh?!!

My parents are grass-fed beef farmers, and this author's whole premise (unbeknownst to me when I bought it) is the superior quality of grass fed beef (awesome surprise!)They are working their way through the recipes with more enthusiasm then I've ever seen (they have dozens of untouched cookbooks) and so far, all the recipes are a hit. There's not a lot of food photography, but it's still a beautiful book and the recipes are delicious!

This book is an instant classic. It has this enduring "Joy of Cooking" feel to the cover, layout and contents. But yes, it's all about content. So much I didn't know about beef, much less artisan, grass-fed beef. I love that it was written by a former vegetarian. Learning about the artisan beef ecosystem of small ranchers, butchers and communities. I'm excited now to visit my local butcher and experience the taste of artisan beef.And, let's not forget the recipes. I've just whipped up a few of the recipes. Thoroughly enjoyed the Filet Mignon in Brandy Sauce. Can't wait to try Flank Steaks Spirals with Spinach, Figs, and Fontina!

As a Texan, I love beef, but I don't actually know anything about it. I can grill a rib-eye to perfection, but sadly, that's about all I do. My love for beef is actually a love for a rib-eye grilled just right -- I'm an adolescent beef lover... a one trick pony. Pure Beef has opened up a whole new world for me, and it's a healthier, more satisfying world. I have a bit of a cholesterol problem, and I always polish off a steak feeling a little worried. Lynne's book provides invaluable insights into assembling meals that will leave the beef lover feeling healthy and satisfied. This is so much more than a cookbook. I read this book and feel educated and inspired.

This book has been indispensable to me when we started ordering half a cow every year.The recipes are delicious and easy to follow. She gives you alternate cuts to use for the dishes.This was the one and only time I have ever written a fan letter to the author.

Great

Very informative and well written. Nice pictures and best of all, recipes for EVERY cut of meat. We raise and sell grass fed beef and recommend this cookbook as a resource for our customers.

I bought it as a gift, so I have not heard back from the recipient!