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| Introduction | |
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| How to Eat Beef | |
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| Culinary Interlude: Rib Eye Steak | |
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| Big Trouble in the Beef Business | |
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| Audumla | |
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| From Horn to Hoof (The Ecological and Evolutionary Origins of the Cow: Prehistory-8000 B.C.) | |
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| The Thread in the Labyrinth: Picasso's Minotaur and the Spirit of Cattle | |
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| What is a Cow? | |
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| Culinary Interlude: Nine Primal Cuts | |
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| Domestication: How the Cows Came Home | |
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| Meat, Milk, Muscle, and Dung | |
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| Pity and Fear: Ernest Hemingway's Bullfights | |
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| The Coconut Theory of Animal Husbandry | |
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| The Reddest Meat of All | |
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| Culinary Interlude: Bull's Tail Stew | |
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| Delamere's Cattle | |
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| The Food of the Gods (The Origin of Religion: 8000 B.C.-400 B.C.) | |
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| Bull Gods on Hadrian's Wall | |
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| Culinary Interlude: A Mithraic Dinner with Meatballs | |
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| First Rites | |
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| Early Myths and Legends: The Cattle of the Sun and the Bull of Heaven | |
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| Culinary Interlude: Homeric Roast Beef | |
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| Early Myths and Legends Explained (Part I): Metamorphoses | |
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| Early Myths and Legends Explained (Part II): A Man of His Times | |
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| The Bible's One, True Bull God | |
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| Culinary Interlude: A Fatted Calf | |
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| The Cattle of the Sun, Revisited | |
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| A Lucky Killing | |
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| The Brown Bull of Ulster (Wealth and Honor: 400 B.C.-A.D. 1500) | |
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| King Servius Tullius Strikes Gold | |
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| Cow Heroes: Rustling for Fun and Profit | |
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| Culinary Interlude: Prophecy Broth | |
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| Monks and the Rise of Cheese | |
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| Culinary Interlude: Cheddar | |
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| Culinary Interlude: A Catalog of Noble Cheeses | |
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| A Medieval Banquet | |
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| Culinary Interlude: Beef y-stywyd, or the Ribs of Henry IV | |
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| Cow Villains: The Reivers | |
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| Ole Lemurt's Hero | |
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| The Cloven Hoof | |
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| Gene Pools and Paint Pots (The Birth of Modernity: The Sixteenth to Nineteenth Centuries) | |
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| A Perfect Teat: Dutch Milkers | |
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| Culinary Interlude: Jersey Cream and Fresh Berries | |
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| "All Is Useless That Is Not Flesh…": Bigger, Better Beeves | |
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| Culinary Interlude: Lumber Pye | |
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| Toro Bravo's Brave New World: The Conquest of New Spain | |
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| The Woman of Narok | |
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| Cattle Kings And Dairy Queens (The Industrialization of Food: The Nineteenth Century) | |
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| War, Pandemics, and Famine | |
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| Culinary Interlude: Steak Tartare | |
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| Chemical Solutions: Making Food Last Longer | |
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| Culinary Interlude: Roast Beef and Yorkshire Pudding | |
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| Cowboys and Barbed Wire | |
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| Culinary Interlude: Barbecue and Beef Jerky | |
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| Bubbly Creek and the Union Stock Yards | |
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| Cuchulainn Defeated? | |
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| Carnivore | |
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| The $300 Sirloin (Cattle in the Twentieth and Twenty-first Centuries) | |
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| Death of a Small-Town Butcher | |
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| Two Dodos: The Beef and Milk Industries Today | |
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| Culinary Interlude: The American Hamburger | |
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| A Dry Future | |
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| The Criollo Solution | |
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| Ethical Eating | |
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| Meden Agan: Japanese Wagyu Beef | |
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| Culinary Interlude: Wagyu Sashimi | |
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| Titus Salt, the Great Paternalist | |
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| Epilogue | |
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| Acknowledgments | |
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| Endnotes | |
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| Index | |