Beef is everywhere, throughout history and around the globe. And starting from this premise that cattle farming and the cooking and eating of beef can be found in virtually all countries in the world in Beef Lorna Piatti-Farnell explores the factors that have shaped its production and consumption. She discusses how this meat has been revalued (beef is now showcased in the most elaborate dishes of Michelin-starred chefs today) and considers ethical issues regarding animal care and treatment, offering a consideration of 'the future of beef '. Featuring a variety of images that range from stock-breeding to art and cuisine, Beef will appeal as much to lovers of flame-grilled burgers as molecular gastronomy.