Forage

whole food ~ well made

Hereford cattle at Carman Ranch. Photo by David L. Reamer.

Wouldn’t You Know It? “Pure Beef” is Back.

This is a post about a wonderful surprise that I’m so excited to share with you.

My first cookbook–my one and only cookbook–Pure Beef was published five years ago in hardcover. It had a textured green book jacket I called “Martha Stewart green.” And it was too delicate for this world.

Long story short, many of the books from the 1st and the 2nd printing had to be destroyed by the publisher because that green rubbed right off. New books looked worn out after a single trip in a UPS box.

And for a while now, Pure Beef has only been available from third-party sellers on Amazon. {New copies started at $60!} And it was a bummer because a lot of folks thought there was great information about grassfed beef in there. I know that I poured my heart and soul into the book.

Cover of Pure Beef, a guidebook and cookbook for everything you need to know to source and cook every cut of grassfed beef by Lynne Curry.

One reader called it “an instant classic.” Another wrote, “This book has been indispensable to me when we started ordering half a cow every year.” The biggest compliment was all of the ranchers who raise grassfed beef buying books by the case to share with their customers.

Giant thank yous to everyone who has purchased a copy of Pure Beef, written a review or told a friend, “This is the book you need!” Because of you, Pure Beef is back!

So, you can imagine how delighted I was to open an email last Friday from a new publisher with this book jacket image. Still in hardcover.

Still Pure Beef

Gone is the delicate green cover.Within is all of the solid information I dug up care of the family farms here in the Wallowas as well as experts on grassfed beef near and far.

Five years later, Pure Beef is more relevant than ever. With more availability of grassfed beef and awareness of the health, animal welfare and environmental issues involved, where your meat comes from matters.

For sure, many more people are living the “eat less meat, eat better meat” mantra. That notion is the centerpiece of this guidebook and cookbook rolled into one.

Giveaway

In celebration of this unexpected and happy occasion, I’m giving away a classic green Pure Beef T-shirt {men’s crewneck or women’s v-neck}.

Here’s how we all win: Leave a comment about why buying, cooking and eating pasture-raised meat is important to you.

Or, ask me a question about grassfed beef {or any pasture-raised foods, since in my next book–in progress–I’m taking up the whole farmyard of good, well-raised foods!}

Best comment or question wins! Totally subjective and the judge is me.

Giveaway ends on June 30th. Eat well and stay in touch!

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Comments

  1. Tamara H da Silva

    Did my first Whole 30 this winter – Meat 3 x’s a day – I learned some great new recipies – developed a much healthier relationship with food and I’m doing a whole 90 starting in September – I’ll be needing more Whole Food / Clean Healthy Meat recipies –

    1. That is truly wonderful, Tamara! A healthy relationship with food is essential to good living, so best wishes for your journey. Are there recipes in particular you’re needing?

  2. Chantay Jett

    We love grass fed beef grown here in Wallowa County however, someone in our family has high cholesterol and has purposefully stayed away from red meat even though we love to indulge. I wonder if you could speak to all the myths out there with some science that might help make my argument that beef isn’t as heart unhealthy as we once thought?

    1. Great point! There is quite a bit of new food science research around cholesterol and fats from animal products in general that challenges this common understanding. What I can tell you off the top of my head is that grassfed beef–much like game–is naturally leaner, so each serving contains less fat and cholesterol. So, sticking to lean cuts of grassfed beef in moderation could be okay for this individual, depending on other health, medical and lifestyle considerations, too. This is a great idea for a post–thanks! I’ll dig into those “myths” and the most current research and share what I learn.

  3. Flavor, soil and the environment (carbon sequestration, mitigating climate change).

    1. How do you find the flavor to be different, Kathleen?

  4. Pamela Sloss

    I am trying to eat healthier with less processing and manipulation of my food. My choices are more thoughtful now.

    1. That is an amazing journey you’re on, Pamela! I am also constantly reconsidering which processed foods, even rice crackers, belong in a whole food diet. Are there any particular challenges you’re finding?

  5. I used the Paleo Diet (Low to no carbs and high fat and protein) at one time to loose weight and it worked quite well for me. Do you believe that eating only grass fed meat would make the Paleo Diet even better and if so why?

    1. It’s great when people find a whole food-based diet that works for them. Congratulations, Terry! I know that a lot of paleo writers/bloggers, like Mark Sisson, have taken up this issue of the relative benefits of grassfed beef. I think that if you look at the nutrition research (nicely summarized at Eatwild.com), it’s hard to ignore that higher nutritional quality of grassfed beef not to mention higher animal welfare. Then, there are issues of flavor and cost, which are personal choices. I love the flavors of grassfed beef, pure and simple. For me, it also goes way beyond nutrition to the movement away from factory farming in support of pasture-based systems for raising animals for food.

  6. melissa marie

    I want to make sure that it is clean beef. Also it is better for the environment.

    1. Does this mean you’re staying away from beef that my have been raised with antibiotics and hormones? Or does “clean” mean something more to you, Melissa?

  7. Robin Martin

    My health has been challenging since undergoing chemotherapy for breast cancer over 28 years ago. I have tried many things, most recently a vegan lifestyle. Unfortunately, I discovered that gluten and most other grains do not agree with me. I am going to begin the Whole 30 plan and am very much looking forward to our Wallowa County grass fed beef. I gave away my copy of Pure Beef, never knowing that it might not be available again. I look forward to having another copy.

    1. A copy is yours, Robin. I hope you find Whole30 to be a good lifestyle fit for you, Robin. Many have, and I myself, have followed it off and on for quite a while. I think the emphasis on loads of vegetables with modest amounts of meat is a good model for a balanced diet. Best wishes with this plan.

  8. Kelly mcgrew

    Buying, cooking and eating pasture-raised meat is important to me because it seems like everything we eat or drink anymore has some type of preservative, hormone, chemicals, dyes, or fat/cancer-causing ingredients! It is scary that when you visit your local grocery store you are not sure what goes on behind the scenes, what they do to preserve their butchered meats in the cooler longer, etc! I am trying to adopt a cleaner lifestyle full of organic fruits and veggies, organic meats and dairy, and plain teas or water instead of juices/artificially sweetened beverages! It is so important to fuel your body with rich clean foods and I think it has not only an effect on your waistline, but on your mood, skin, chemical balances in your body, and stops premature aging!

    1. Wow, you’ve pretty much summed up a lot of my own thoughts on the matter, Kelly. Thanks for sharing! Just want to point out for everyone that organic meats are not the same as pasture-raised. This is incredibly confusing and the subject of some major policy changes I’ve been following and reporting on for Civil Eats. As things stand, the only significant difference between conventional and organic meats may be that the feed is organic. If you have any questions about this, I’d love to hear them!

  9. Chrisy Beason

    To ensure my kids get the best food as possible

    1. I hear you! Thanks for your comment, Chrisy.

  10. Nicole Flynn

    It’s important to me because I live in farmland, okay it’s really nearly 30 miles away, but Farmland, Indiana is just a small blip. All over my Hoosier state there are cows being raised and pasture raised beef is better for all of us. The meat tastes better, the cows live their lives happier, the children of the farmers I grew up around told me that a field of happy cows, means there is a happy community.

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