Accomplished food writer and James Beard Award winner Betty Fussell traveled across the country from ranches to slaughterhouses to steakhouses, talking with everyone involved in the transformation of cattle into meat.
She examines the beef industry's origins, how the industry works and its relationship to American culture and history- The Commonwealth Club of California
Betty Fussell is the author of ten previous books, including The Story of Corn and My Kitchen Wars.
A contributor to the New York Times, The New Yorker, Saveur, Food & Wine, Gastronomica, and other publications, she has also lectured widely on food history. Western born, she lives in New York City.
Agriculture operated by business; specifically, that part of a modern national economy devoted to the production, processing, and distribution of food and fibre products and byproducts. Commercial farming has largely supplanted the family farm in production of cash crops. Some food-processing firms that operate farms have begun to market fresh produce under their brand names. In recent years, conglomerates involved in nonagricultural businesses have entered agribusiness by buying and operating large farms.
Flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from steers (castrated males) and heifers (female cows that have not calved). Tenderness and flavour are improved by aging; in one common method, the carcass is hung for about two weeks at approximately 36 °F (2 °C). The world's primary beef producers and consumers are the U.S., the European Union, Brazil, China, Argentina, and Australia. Grading standards are relatively uniform; in the U.S., grades range from prime and choice to utility and canner. Beef provides protein and B vitamins; it also contains saturated fat, an excess of which can contribute to heart disease and other health problems. Beef is not eaten by Hindus because of the sacred status of the cow.