The Ethical Meat Handbook, Revised and Expanded 2nd Edition: From Sourcing to

Description: 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. 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

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