By Joe Heitzeberg,Ethan Lowry,Caroline Saunders
But a craft pork revolution is underway on farms, in butcher outlets, and at eating places around the state, and it’s providing larger steak.
Craft pork is:
— Independently produced in small herd sizes;
— Humanely raised by way of ranchers who deal in “zero-stress”; and
— excited by precise flavors we forgot may possibly even exist in steak.
Follow Crowd Cow’s Lowry, Heitzeberg, and Saunders as they meet the farmers, butchers, and cooks making the craft pork revolution attainable, and alongside the way in which, the best way to develop into a craft red meat gourmet yourself.
Read or Download Craft Beef: A Revolution of Small Farms and Big Flavors PDF
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Additional resources for Craft Beef: A Revolution of Small Farms and Big Flavors
Craft Beef: A Revolution of Small Farms and Big Flavors by Joe Heitzeberg,Ethan Lowry,Caroline Saunders