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

Description: The Ethical Meat Handbook, Revised and Expanded 2nd Edition by Meredith Leigh In this 2nd edition of The Ethical Meat Handbook author Meredith Leigh argues that by assuming responsibility for our food and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. Featuring 100+ recipes, and discussions around responsible meat production and economics. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description 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 theres 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. Back Cover A delicious alternative to the status quo when it comes to how we farm, cook, and eat 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 Put down the knife and fork, consider how we treat the animals that nourish us, and fix the system. -- Rebecca Martin, group editor, Mother Earth News NUTRITION, environmental impact, ethics, sustainability - it seems like theres no end to the food factors we must consider. 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 Sourcing honest meat and understanding label claims for the non-farming consumer 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. Infused with global influences and first-hand wisdom, this book is sure to inspire independent eaters, seeders, and feeders to get the most out of their meat. -- Adam Danforth, James Beard Award winning butcher & educator Meredith Leigh is a consultant, freelance writer, and thought leader in agriculture and food systems and has been working toward integrity in the food supply chain for 17 years. She lives with her family in Asheville, NC. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishersbooks to its readers. This book is one of them. Flap A delicious alternative to the status quo when it comes to how we farm, cook, and eat 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 Put down the knife and fork, consider how we treat the animals that nourish us, and fix the system. -- Rebecca Martin, group editor, Mother Earth News NUTRITION, environmental impact, ethics, sustainability - it seems like theres no end to the food factors we must consider. 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 Sourcing honest meat and understanding label claims for the non-farming consumer 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. Infused with global influences and first-hand wisdom, this book is sure to inspire independent eaters, seeders, and feeders to get the most out of their meat. -- Adam Danforth, James Beard Award winning butcher & educator Meredith Leigh is a consultant, freelance writer, and thought leader in agriculture and food systems and has been working toward integrity in the food supply chain for 17 years. She lives with her family in Asheville, NC. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishersbooks to its readers. This book is one of them. Author Biography 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. Table of Contents Introduction to the Second Edition SECTION 1: THE ETHICAL MEAT EATERIntroduction1. Buying Differently2. Cooking Differently 3. Eating Different Things 4. General Notes on Raising, Cooking, and Eating Animals Slaughter Notes on Cooking and Eating Muscle Disclaimers5. Butchery Tools and Tips6. 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 ButcherySECTION 2: RAISING ANIMALS FOR FOOD7. Beef Raising Beef Breeds Feed and Minerals Space and Water Fencing 8. Lamb Raising Lamb Breeds Space and Water Fencing Feed and Minerals9. Pork Raising Pigs Breeds Space and Water Fencing Feed and Minerals10. Poultry Raising Poultry Breeds Housing and Fencing Feed, Minerals, and Water Additional Consideration Home SlaughterSECTION 3: BUTCHERY11. Beef Butchery The Forequarter The Chuck and Brisket The Rib and Plate The Hindquarter The Flank, Loin, and Sirloin The Round12. Lamb Butchery The Shoulder The Rib The Saddle The Leg 13. Pork Butchery14. Poultry Butchery DeboningSECTION 4: WHOLE ANIMAL COOKERY15. 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 Butter16. 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 Aioli17. 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 Pickles18. 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 Pesto19. 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 Pepperoni20. Conclusion Appendix 1: Beef Cuts DiagramAppendix 2: Lamb Cuts DiagramAppendix 3: Pork Cuts DiagramAppendix 4: Resources for Further Study Books Suppliers, Websites, and Support OrganizationsThanks and PraiseIndexAbout the AuthorA Note about the Publisher Promotional A delicious alternative to the status quo when it comes to how we farm, cook, and eat Long Description A delicious alternative to the status quo when it comes to how we farm, cook, and eatNutrition, environmental impact, ethics, sustainability - it seems like theres 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 homesteadStep-by-step color photos for beef, pork, lamb, and poultry butchery100+ recipes for whole-animal cookingCulinary highlights: preparing difficult cuts, sauces, and extrasCharcuterie, including history, general science, principles, and tooling upThe 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. Promotional "Headline" A delicious alternative to the status quo when it comes to how we farm, cook, and eat Competing Titles Pure Charcuterie: The Craft & Poetry of Curing Meats at Home, Meredith Leigh, 9780865718609, New Society Publishers, 11/01/2017, $29.99 The Ethical Meat Handbook: Complete home butchery, charcuterie and cooking for the conscious omnivore. Meredith Leigh, 9780865717923, New Society Publishers, 11/01/2015, $24.95, 4000 Raising Rabbits for Meat, Eric and Callene Rapp, 9780865718890, New Society Publishers, 10/16/2018, $24.99, 500 Raising Goats Naturally: The Complete Guide to Milk, Meat and More, Deborah Niemann, 9780865718470, New Society Publishers, 10/02/2018, $29.99, 6800 The Complete Book of Butchering, Smoking, Curing and Sausage Making, Philip Hasheider, 9780760354490, Quattro Publishing, 15//11/2017, $24.99, 1500 The New Livestock Farmer, Rebecca Thistlethwaite , 9781603585538, Chelsea Green, 09/06/2015, $35.00, 2000 Kiss the Ground, Josh Tickell, 9781501170256, Simon and Schuster, 14/11/2017, $26.00, 10000 Killing It, Camas Davis, 9781101980071, Penguin, 24/07/2018, $27.00, 2500 Feature Author is a butcher, chef, teacher and writer First edition sold 4 000 copies, authors second book Pure Charcuterie sold 2000 copies Second edition will be full colour with revised recipes and cuts Contains 61% new information She has worked with commercial and homestead herds of cattle, poultry, swine, sheep and goats for over 15 years and is trained in low stress animal handling She has a large network of respected food advocates from her instructional work She travels internationally teaching cutting edge food production and processing and charcuterie Solution-oriented and holistic offering out of the box ideas that can be used by everyday eaters Ethical meat is healthy for our bodies, having been raised without harmful additives, antibiotics or hormones Explains how to keep animals in a way that honored the animals natural tendencies Includes parameters for integrity in the animals life, death, butchery, and processing Illustrates butchery techniques that values the entire animal Shows specialty and gourmet cuts that waste less meat, for example, how to cut a tender steak from an otherwise tougher primal Step-by-step color photos of butchery for beef, pork, lamb and poultry 100 recipes for whole animal cookery Charcuterie recipes that use less common animal parts such as tongue and heart to make sausage, pate and other prepared meats Written in an accessible style, has more options and recipes than other similar books Differs from other books on this subject because it delves into the issues of how to enjoy delicious food, benefit our health and our planet without abusing animals Includes insider information from the authors experience in the food system Helps the reader develop a more realistic role for meat in their diets by understanding animals better and learning how to make better use of animals. Now in full colour throughout- previous edition was black and white Audience: locavores, foodies, DIY and homesteaders, urban farmers, chefs, people attending the NY food book fair, small scale farmers, food policy advocates Description for Sales People Author is a butcher, chef, teacher and writer First edition sold 4 000 copies, authors second book Pure Charcuterie sold 2000 copies Second edition will be full colour with revised recipes and cuts Contains 61% new information She has worked with commercial and homestead herds of cattle, poultry, swine, sheep and goats for over 15 years and is trained in low stress animal handling She has a large network of respected food advocates from her instructional work She travels internationally teaching cutting edge food production and processing and charcuterie Solution-oriented and holistic offering out of the box ideas that can be used by everyday eaters Ethical meat is healthy for our bodies, having been raised without harmful additives, antibiotics or hormones Explains how to keep animals in a way that honored the animals natural tendencies Includes parameters for integrity in the animals life, death, butchery, and processing Illustrates butchery techniques that values the entire animal Shows specialty and gourmet cuts that waste less meat, for example, how to cut a tender steak from an otherwise tougher primal Step-by-step color photos of butchery for beef, pork, lamb and poultry 100 recipes for whole animal cookery Charcuterie recipes that use less common animal parts such as tongue and heart to make sausage, pate and other prepared meats Written in an accessible style, has more options and recipes than other similar books Differs from other books on this subject because it delves into the issues of how to enjoy delicious food, benefit our health and our planet without abusing animals Includes insider information from the authors experience in the food system Helps the reader develop a more realistic role for meat in their diets by understanding animals better and learning how to make better use of animals. Now in full colour throughout- previous edition was black and white Audience: locavores, foodies, DIY and homesteaders, urban farmers, chefs, people attending the NY food book fair, small scale farmers, food policy advocates Details ISBN0865719233 Author Meredith Leigh Pages 320 Publisher New Society Publishers Year 2020 ISBN-10 0865719233 ISBN-13 9780865719231 Short Title The Ethical Meat Handbook, Revised and Expanded 2nd Edition Language English Edition 2nd Format Paperback Publication Date 2020-02-04 UK Release Date 2020-02-04 Imprint New Society Publishers Place of Publication Gabriola Island Country of Publication United States NZ Release Date 2020-02-04 US Release Date 2020-02-04 Illustrations 100 Halftones, color Edition Description Fully Revised & Expanded Subtitle From sourcing to butchery, mindful meat eating for the modern omnivore Replaces 9780865717923 Alternative 9781550927160 DEWEY 641.36 Audience General AU Release Date 2020-04-13 We've got this At The Nile, if you're looking for it, we've got it. 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