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The Ethical Meat Handbook, Revised and Updated 2nd Edition (PDF)

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$26.00 USD
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$26.00 USD
Publisher: New Society Publishers
Pub. Date: 2020-02-11
ISBN: 9781550927160
Format: Digital - 320 pages
Size: 7.5" x 9" (w x h)
BISAC: COOKING / Specific Ingredients / Meat

The Ethical Meat Handbook, Revised and Expanded 2nd Edition (PDF)

From sourcing to butchery, mindful meat eating for the modern omnivore

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.

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 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.



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