Craft Beef Book - Order Now!
Our founders' book on the craft beef movement — the farmers, the breeds, and a better steak.
1m 30s
We wrote a book about beef. Specifically, craft beef — and the quiet revolution bringing a better steak to American tables.
Why do we know more about the origin and flavor of the coffee in our morning cup than about the steak on our dinner plate? Why do we celebrate the difference between a Zinfandel and a Cabernet, but have never heard of breeds like Belted Galloway or Murray Grey?
For too long, beef in America has been treated as a commodity. This book follows our founders as they meet the farmers, butchers, and chefs changing that — and offers a way for any reader to start tasting beef the way they already taste wine and coffee.
From farm to your kitchen
Bring this to your table
Premium beef from trusted farms — shipped overnight, frozen at peak freshness.
Shop Beef →More videos
More beef videos
How to Cook TriTip Steak
Sear it hot on the stove, finish it gently in the oven, rest it long. The California classic at home.
How to Cook Japanese Wagyu Chuck Steak
Wagyu chuck is rich enough that all it needs is salt, heat, and ninety seconds a side.
How to Cook Dry-Aged Ground Beef
Dry-aged ground beef has more depth than the everyday kind. Treat it simply — a hot pan, salt, pepper.