The Ethical Meat Handbook

Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore

Nonfiction, Food & Drink, Meats & Dairy, Meat, Reference, Home & Garden, The Home
Cover of the book The Ethical Meat Handbook by Meredith Leigh, New Society Publishers
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Author: Meredith Leigh ISBN: 9781550926033
Publisher: New Society Publishers Publication: November 1, 2015
Imprint: New Society Publishers Language: English
Author: Meredith Leigh
ISBN: 9781550926033
Publisher: New Society Publishers
Publication: November 1, 2015
Imprint: New Society Publishers
Language: English

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

    View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

    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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