The Ethical Meat Handbook, Revised and Expanded

ntroduction 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