- Shopping Bag ( 0 items )
Michael ShaeThere is a long tradition of books indicting the meat industry, stretching from Upton Sinclair's Jungle to Eric Schlosser's Fast Food Nation. Raising Steaks is not part of it, though dark thoughts loom like thunderclouds around its edges, threatening to ruin the cookout. But the storm never quite breaks over the cheerful stops on Fussell's itinerary through the American beef world, from Texas game farms and backwoods Vermont meat cutters (who do moose, too!) to rodeos and ranches of every size, from giant feedlots and slaughterhouses to conversations with quirky advocates of restoring the prairie and ranching in harmony with nature. Fussell approaches her subject with an uncommon capacity to suspend judgment, the better to collect as much information as possible. A travelogue makes for haphazard argument, but the raising of beef is a complicated matter.
—The New York Times