The Ethical Meat Handbook

The Ethical Meat Handbook : Complete home butchery, charcuterie and cooking for the conscious omnivore

4.37 (19 ratings by Goodreads)
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Description

Nutrition, environmental impact, ethics, sustainability-it seems like there's no end to the factors we must consider when we think about our food. 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 animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management.
This hands-on, practical guide covers: Integrating animals into your garden or homestead Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up Culinary highlights: getting creative, preparing sauces, ferments, difficult cuts, and extras Eating diversely may be the most revolutionary and proactive action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook challenges us to take a hard look at our individual dietary choices, increase our self-reliance and at the same time enjoy delicious food that benefits our health and our planet. Meredith Leigh is a food and farming specialist who has worked as a butcher, chef, teacher, and homesteader, all in search of realistic solutions for sustainable food.
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Product details

  • Paperback | 256 pages
  • 184 x 229 x 13mm | 515g
  • Gabriola Island, United States
  • English
  • 0865717923
  • 9780865717923
  • 770,372

Table of contents

Foreword .. .by Jean-Martin Fortier
Prologue: Why You Should (or Shouldn't) Read This Book

Introduction: The Ethical Meat-Eater
What is Ethical Meat?
Buying Differently
Cooking Differently
Eating Different Things

General Notes on Raising, Cooking and Eating Animals
Slaughter
Notes on Cooking and Eating Muscle
Disclaimers
Butchery Tools and Tips

1. Beef
Raising Beef
Breeds
Space and Water
Fencing
Feed and Minerals
Beef Butchery
Cooking with Beef
Beef Stock
Beef and Lovage Sausage
Braised Beef Shank Tacos with Caper Chimichurri
Beef Bacon
Beef Tallow
Beef Jerky
Bresaola
Sauces and Sundries for Beef

2. Lamb
Raising Lamb
Breeds
Space and Water
Fencing
Feed and Minerals
Lamb Butchery
Cooking with Lamb
Earl Grey Braised Lamb Shank with Herb Dumplings
Lime-Cream Curry Lamb Sausage with Dosas and Raita
Fire-Cooked Lambchetta with Apricot and Rosemary
Roasted Lamb Rib with Orange, Fennel and Honey Marmalade
Roast Leg of Lamb with Mustard, Capers and Marjoram
Bourbon and Sorghum Glazed Lamb Spare Ribs
Sauces and Sundries for Lamb

3. Pork
Raising Pigs
Breeds
Space and Water
Fencing
Feed and Minerals
Pork Butchery
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 Creme Fraiche
Lard
Basic Pie Crust
Pork and Pickle Pie
Breakfast Scrapple with Arugula, Eggs and Maple
Porchetta with Persimmon, Chestnut and Pine
Sauces and Sundries for Pork

4. Charcuterie
Deciphering Cured Meats
Getting Started with Fresh Sausage
Breakfast Sausage
Chorizo
Herbes de Provence Sausages
Garlic Orange Bratwurst
Pates, Terrines, and Meat Specialties
Liver Pate
Quatre Epices
Headcheese
Bologna
Whole-Muscle Cures
Master Dry Cure Recipe
Bacon
Smoking Meats
Pancetta Stesa
Prosciutto
Capicola
Lardo
Smoked Fiochetto Ham
Fermented Sausages
Basic Salami
Fennel Salami with Nutmeg and Wine
Pepperoni


5. Poultry
Raising Poultry
Breeds
Housing and Fencing
Feed, Minerals and Water
Additional Considerations
Home Slaughter
Chicken Butchery
Cooking with Poultry
Spatchcocked Roasted Chicken with Lemon and Basil
Fried Chicken
Chicken Ballotine, Three Ways
Duck Confit
Duck Rillettes
Chicken Cardamom Sausage
Sauces and Sundries for Poultry


Resources
Thanks and Praise
Index
About the Author
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Review quote

This book is practical, yes, but it's also deeply personal. Meredith 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, and her passion is infectious. After reading this book, I longed to smell the deep funk of the barn, to feel the squish of mud beneath my chore boots, to heft a butcher knife in my hand. ---Mark Essig, author of Lesser Beasts: A Snout-to-Tail History of the Humble Pig This is a powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative. It leaves us with an overwhelmingly clear picture of just how important ethical meat is to the future of the entire food system. It is exactly what our movement needs, a call for people to take action, educate themselves, and participate. This book is a gem, a gift to everyone looking to be the alternative to a passive recipient of the status quo. This book -- its philosophy, honesty, artistry, and practice, represents a way forward -- the only way to go. ---Jean-Martin Fortier, author of The Market Gardener
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About Meredith Leigh

Meredith Leigh is a food and farming specialist who has been involved with many commercial and homestead herds of cattle, poultry, swine, sheep, and goats over the last 12 years. She has worked as a butcher, chef, teacher, nonprofit executive director and homesteader, all in search of realistic solutions for sustainable food. She writes, works, cooks, and eats with the goal of helping others to understand that food is the most fundamental common denominator to our collective and individual quality of life.
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Flap copy

Small-scale meat processing and preservation for the home cook This is a powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative. [It] is a gem, a gift to everyone looking to be the alternative to a passive recipient of the status quo.
---Jean-Martin Fortier, author, The Market Gardener ... Eating consciously and diversely may be the most revolutionary and proactive step we can take to ensure the resilience of our food system, and in turn, the health and nourishment of the greater ecosystem. The Ethical Meat Handbook proves that flavorful, healthy meat can be produced and consumed both sustainably and responsibly. Covering lamb, pork, poultry and beef, this complete guide to raising, dressing, cutting and processing animals for food includes: - Integrating animals into your garden or homestead
- Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills
- Charcuterie: history, general science and math principles, tooling up, and recipes
- Culinary highlights: getting creative, preparing difficult cuts, sauces, ferments, difficult cuts and extras. Designed to help you take a quantum leap in self-reliance, this hands-on, practical covers everything you need to know, from field to fork. ... After reading this book, I longed to smell the deep funk of the barn, to feel the squish of mud beneath my chore boots, to heft a butcher knife in my hand.
---Mark Essig, author, Lesser Beasts: A Snout-to-Tail History of the Humble Pig ...
Meredith Leigh is a food and farming specialist who has worked as a butcher, chef, teacher, and homesteader, all in search of realistic solutions for sustainable food. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishers books to its readers. This book is one of them.
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Back cover copy

Small-scale meat processing and preservation for the home cook

"This is a powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative. [It] is a gem, a gift to everyone looking to be the alternative to a passive recipient of the status quo." -- Jean-Martin Fortier, author, The Market Gardener

Eating consciously and diversely may be the most revolutionary and proactive step we can take to ensure the resilience of our food system, and in turn, the health and nourishment of the greater ecosystem.

The Ethical Meat Handbook proves that flavorful, healthy meat can be produced and consumed both sustainably and responsibly. Covering lamb, pork, poultry and beef, this complete guide to raising, dressing, cutting and processing animals for food includes:

Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up, and recipes Culinary highlights: getting creative, preparing difficult cuts, sauces, ferments, and extras.

Designed to help you take a quantum leap in self-reliance, this hands-on, practical guide covers everything you need to know, from field to fork.

"After reading this book, I longed to smell the deep funk of the barn, to feel the squish of mud beneath my chore boots, to heft a butcher knife in my hand." -- Mark Essig, author, Lesser Beasts: A Snout-to-Tail History of the Humble Pig

Meredith Leigh is a food and farming specialist who has worked as a butcher, chef, teacher, and homesteader, all in search of realistic solutions for sustainable food.

To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishers books to its readers. This book is one of them.
show more

Rating details

19 ratings
4.37 out of 5 stars
5 53% (10)
4 37% (7)
3 5% (1)
2 5% (1)
1 0% (0)
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