A recent article in Slate looks at three books about beef, including Raising Steaks (though it is incorrectly referred to as “American Steak” in the first reference). Sara Dickerman writes:
Betty Fussell’s American Steak takes a picaresque approach to the American beef industry, examining through character sketches the story of American beef both light (how to cook carne asada) and dark (what happens inside a beef processing facility). In Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World, Andrew Rimas and Evan DJ Fraser take a longer-term look at bovines—examining the history of cattle, their co-evolution with humans, and their deep significance in mythology and culture. And in the academic collection Meat, Modernity, and the Rise of the Slaughterhouse, edited by historian Paula Young Lee, several scholars examine the modern invention of the slaughterhouse as a dark countermelody to the history of urbanism.