American Beef

Food historian Betty Fussell reveals the human side of the American beef industry in Raising Steaks: The Life and Times of American Beef. She discusses the origin of American, grass-fed and corn-fed beef, as well as ranching and the future of American beef.

Cendrillon's Beef Tapa

2 lbs flank steak

mirin (sweetened rice wine)

Juice of 2 limes

1/2 cup rice vinegar

1 Tablespoon garlic, minced

1/4 cup sugar

1 Tablespoon freshly ground black pepper