The Ethical Meat Handbook, Revised and Expanded 2nd Edition: From sourcing to butchery, mindful meat eating for the modern omnivore

“Leigh will teach you how to raise animals, butcher them, and cook and cure their meat. Even better, she explains what it means and why it matters.” —Mark Essig, author of Lesser Beasts Nutrition, environmental impact, ethics, sustainability—it seems like there’s no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other. In this second edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers: Integrating animals into your garden or homestead Step-by-step color photos for beef, pork, lamb, and poultry butchery 100+ recipes for whole-animal cooking Culinary highlights: preparing difficult cuts, sauces, and extras Charcuterie, including history, general science, principles, and tooling up The economics and parameters for responsible meat production Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook, 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet. “A powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative.” —Jean-Martin Fortier, author of The Market Gardener AWARDS GOLD | 2021 IACP Cookbook Awards - Food Issues & Matters GOLD | 2020 The Spring Harvest: Gourmand World Cookbook Awards - Meat USA BRONZE | 2021 Living Now Book Awards - Cookbooks: Ethnic / Holiday

Table of Contents:
Introduction to the Second Edition SECTION 1: THE ETHICAL MEAT EATER Introduction 1. Buying Differently 2. Cooking Differently 3. Eating Different Things 4. General Notes on Raising, Cooking, and Eating Animals      Slaughter      Notes on Cooking and Eating Muscle      Disclaimers 5. Butchery Tools and Tips 6. The Non-Farming Omnivore      Activism      Sourcing      Butchers and Butcher Shops      Buying Options           Buying Cooperatively           Buying Whole but Small           Pricing and Terms      Space and Storage for Home Butchery SECTION 2: RAISING ANIMALS FOR FOOD 7. Beef      Raising Beef      Breeds      Feed and Minerals      Space and Water      Fencing 8. Lamb      Raising Lamb      Breeds      Space and Water      Fencing      Feed and Minerals 9. Pork      Raising Pigs      Breeds      Space and Water      Fencing      Feed and Minerals 10. Poultry      Raising Poultry      Breeds      Housing and Fencing      Feed, Minerals, and Water      Additional Consideration      Home Slaughter SECTION 3: BUTCHERY 11. Beef Butchery      The Forequarter      The Chuck and Brisket      The Rib and Plate      The Hindquarter      The Flank, Loin, and Sirloin      The Round 12. Lamb Butchery      The Shoulder      The Rib      The Saddle      The Leg 13. Pork Butchery 14. Poultry Butchery      Deboning SECTION 4: WHOLE ANIMAL COOKERY 15. Cooking with Beef      Beef and Lovage Sausage      Braised Beef Shank Tacos with Herb and Caper Salsa      Beef Bacon      Beef Tallow      Beef Jerky      Beef Stock      Bresaola      Sauces and Sundries for Beef           Pickled Red Onion           Bone Marrow Horseradish Sauce           Queso Fresco           Anchovy Butter 16. Cooking with Lamb      Earl Grey Braised Lamb Shank with Herb Dumplings      Lime Curry Lamb Sausage with Dosas and Raita      Fire-Cooked Lambchetta with Apricot and Rosemary      Sous Vide Hogget Rib with Orange, Fennel, and Honey Marmalade      Roast Leg of Goat with Mustard, Capers, and Marjoram      Bourbon- and Sorghum-Glazed Lamb Spare Ribs      Sauces and Sundries for Lamb           Broiled Tomatillo Salsa           Red Wine Mushrooms           Ginger Mint Cilantro Chutney           Grilled Artichoke Salad with Smoked Paprika Aioli 17. Cooking with Pork      Pulled Pork with Hot Vinegar Sauce, Chow Chow, and Corn Pancakes      Pork Banh Mi Sandwiches with Quick Pickles      Braised Pork Ribs with Rooster Sauce and Balsamic      Chicharron with Apple Butter and Cilantro Crème Fraîche      Lard      Pork Tourtiere      Basic Pie Crust      Breakfast Scrapple with Arugula, Eggs, and Maple Syrup      Porchetta with Persimmon, Chestnut, and Pine      Sauces and Sundries for Pork           Barbeque Sauce           Sauerkraut           Apple Butter           Bread and Butter Pickles 18. Cooking with Poultry      Spatchcocked Roasted Chicken with Lemon and Fresh Herbs      Chicken Ballotine, Three Ways      Chicken Cardamom Sausage      Fried Chicken      Duck Confit      Duck Rillettes      Sauces and Sundries for Poultry           Quick Buttermilk Drop Biscuits           Milk Gravy           Pesto 19. Charcuterie      Salt      Temperature      Humidity      Smoke      pH      Nitrites and Nitrates      Getting Started with Fresh Sausage           Preparation           Grinding           Stuffing           Drying           Cooking      Breakfast Sausages      Chorizo      Herbes de Provence Sausages      Garlic Orange Bratwurst      Pâtés, Terrines, and Meat Specialties           Preparation           Grinding           Molding           Cooking           Cooling      Liver Pâté      Headcheese      Beef Bologna      Whole Muscle Cures      Bacon      Smoking Meats      Pancetta Stesa      Prosciutto      Coppa or Capicola      Lardo      Smoked Fiochetto Ham      Fermented Sausages      Basic Salami      Fennel Salami with Nutmeg and Wine      Pepperoni 20. Conclusion Appendix 1: Beef Cuts Diagram Appendix 2: Lamb Cuts Diagram Appendix 3: Pork Cuts Diagram Appendix 4: Resources for Further Study      Books      Suppliers, Websites, and Support Organizations Thanks and Praise Index About the Author A Note about the Publisher

About the Author :
Meredith Leigh has worked as a farmer, butcher, chef, teacher, non-profit executive director, consultant, and writer for the past 17 years, all in the pursuit of sustainable food. She has amassed a wealth of experience and perspective in re-imagining mindful foodways, and focuses particularly on supply chain development, whole systems thinking, and the cultural implications of food activism. She is passionate about integrated agriculture that includes plants and animals in dynamic rotation, soil and food microbiology, and food preservation. She is the author of Pure Charcuterie: The Craft & Poetry of Curing Meats at Home, and has written for Mother Earth News, GRIT, Crop Stories, and Edible Asheville. She travels extensively teaching charcuterie and food production and processing to chefs, butchers, home cooks, and farmers. She lives with her partner and four children in Asheville, NC.