Craft Beef: A Revolution of Small Farms and Big Flavors, a new book by Joe Heitzeberg, Ethan Lowry, and Caroline Saunders, explores a new movement in the beef industry. We\u2019re all familiar with the concept of craft beers\u2014microbreweries put together their own spin on the classic beer formulation with different flavors and then make them available to the public. Well, why not apply the same approach to beef? Instead, we rely on giant corporations to determine what our steaks will taste like, resulting in a homogenous offering that never varies from the same taste.\r\n\r\nCarnivores can rejoice, however, as a new movement is underfoot.\r\n\r\n\r\n\r\nIn Craft Beef, the authors explore the rise of farms, butcher shops, and restaurants that are offering new and better steaks. We may know the difference between different types of wines, but soon we\u2019ll also discover the difference between breeds of cattle, such as Belted Galloway or Murray Grey. The book explores how these individuals are raising small herds independently from the domineering corporations that have controlled the market. Their humane practices result in \u201czero-stress\u201d environments for the cattle and their new approach to feed and care creates unique flavors that you have most likely never experienced from a steak.\r\n\r\nDiscover what this new movement is, and become one of the first connoisseurs of flavorful beef.\r\nCheck it out\r\nHave you subscribed to Man of Many? You can also follow us on Facebook, Twitter, and Instagram.