I do admit that I maintain a subscription to New York Times Cooking (yes, I feel dirty and I’m a hypocrite). I cook from it quite frequently (probably 3-4 times a week). We don’t cook a lot of beef recipes from it — probably once every two weeks — but I would definitely consider cancelling my subscription of they went down this path. It’s nice to mix it up and fine food is one of the great joys of life.
Woke enters the kitchen...
Take a look at Nolan Ryan Beef.
He was a cattle grower while he was playing baseball.