A delicious alternative to the status quo when it comes to how we farm, cook, and eat 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 2nd 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.
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.
