Grist

Lynne Curry has always considered herself a locavore, but her food choices changed drastically when she moved from the Washington coast to a grassland ranching community called Wallowa in Eastern Oregon. Near the coast, she had eaten mostly vegetarian, with some fresh fish now and then. But in Wallowa she found that eating responsibly and supporting her local community meant buying and eating grassland beef (in large “shares”). Drawing on prior culinary experience from stints working in several high-end Pacific Northwest restaurants such as The Herb Farm and Willows Inn, Curry created recipes for every cut of meat on the cow.

With her first cookbook, Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut, Curry shares those recipes. She also suggests reaching into the freezer and grabbing whatever cut comes to hand, then paging through her book for a recipe. We caught up with Curry…

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