The Ethical Meat Handbook, Revised and Expanded

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From the Publisher

This book contains sections on being an ‘Ethical Meat Eater’ and ‘Raising Animals for Food’, in addition to detailed instructions on ‘Butchering Your Animal’ as seen below.

Beef Butchery

The very first step in breaking an entire beef carcass is separating the animal into halves, and then quarters. If you’re just starting, I’d urge you to have your processor do this for you.

Includes instructions and photos on butchering:

The ForequarterThe Chuck and BrisketThe Rib and PlateThe HindquarterThe Flank, Loin, and SirloinThe Round

Lamb Butchery

Lamb is easy to work with because it’s small. You won’t want to worry about splitting it in half until after you’ve cut it into primals (unless you want to smoke intact halves, which is a very worthy endeavor indeed).

Includes instructions and photos on butchering:

The ShoulderThe RibThe SaddleThe Leg

Pork Butchery

The pig carcass is first split in half, and then split into the following primals: head, shoulder, loin, belly, and leg.

Includes instructions and photos on butchering:

The Leaf FatThe TenderloinThe SirloinThe Culatello (Small Ham)The RibThe Butt

Poultry Butchery

Chicken is a great place to hone your cutting skills. We’ll cover the standard, eight-piece cut, and offer a slight variation, which will come in handy when you’re frying chicken.

Includes instructions and photos on butchering:

The WingsThe LegsThe BreastsDeboning

Meredith is a talented chef, as well as a butcher. Below are a selection of recipes for each type of meat described in the book.

Cooking with Beef

All meat has its unique and special qualities, for sure, but beef holds a special place in my heart. It seems like a prize every time. I appreciate the velvety quality of beef fat, and the clean, rich flavor of beef muscle. I love strong flavors, so I am thankful for beef in that it can stand up to some of the most colorful-tasting herbs, veggies, and sauces.

Recipes include:

Beef and Lovage SausageBraised Beef Shank Tacos with Herb and Caper SalsaBeef BaconBeef JerkyBeef Stock

Cooking with Lamb

Lamb takes us on a complex taste journey, which makes it an adventurous chef ’s playground. It has wild, earthy notes, sweet undertones, and extremely flavorful fat. Depending on how you want to present your dish, lamb gives the cook a canvas for tart, peppery, fruity, sweet, and herby creations.

Recipes include:

Earl Grey Braised Lamb Shank with Herb DumplingsLime Curry Lamb Sausage with Dosas and RaitaFire-Cooked Lambchetta with Apricot and RosemarySous Vide Hogget Rib with Orange, Fennel, and Honey Marmalade

Cooking with Pork

Anyone who’s had pork done right has had a full nose of the steam and can forever recall that first moment of sweet and smoky fat all over their lips. Pork calls for vinegar, and salt, and earthy, crunchy, herby, holy foodstuffs of many kinds.

Recipes include:

Pulled Pork with Hot Vinegar Sauce, Chow Chow, and Corn PancakesPork Banh Mi Sandwiches with Quick PicklesBraised Pork Ribs with Rooster Sauce and BalsamicChicharron with Apple Butter and Cilantro Crème FraîchePork Tourtiere

Cooking with Poultry

Poultry is approachable. It is easy, it is light. We feel good about eating it, for rich or for poor. We eat it at the end of long, hard days, and we eat it on special days. It’s comfortable. It’s flexible. It’s something we know. And believe it or not, we could probably know it better.

Recipes include:

Spatchcocked Roasted Chicken with Lemon and Fresh HerbsChicken Ballotine, Three WaysFried ChickenDuck RillettesDuck Confit

The Charcuterie section includes a brief intro into charcuterie, some tips about creating your own and recipes.

Fresh Sausages

Traditionally, most sausage making involves a curing step. However, modern fresh sausages are not always made with nitrites, with an admirably delicious result. Fresh sausages will get you in the habit of establishing proper ratios of fat, meat, and moisture, and familiarize you with most of the equipment you’ll need to produce other types of charcuterie.

Recipes include:

Breakfast SausagesChorizoHerbes de Provence Sausages

Pâtés, Terrines, and Meat Specialties

Take your forcemeat skills to the next level by trying your hand at pâtés, terrines, and mortadella. These are prepared essentially the same way as sausages, but the products are molded, are served cold, and have more pronounced seasonings and more refined textures.

Recipes include:

Liver PâtéHeadcheeseBeef BolognaBacon

Smoking Meats

The smoking of meats arose in climates that did not favor air curing. In these cultures, smoke became an important step in curing, drying, and flavoring meats. Smoking meats at home can be as simple as adding a firebox to your charcoal grill, or as elaborate as welding your own smoker together for multiple smoking techniques.

Recipes include:

Pancetta StesaProsciuttoCoppa or CapicolaLardo

Pure Charcuterie

Enjoy Meredith Leigh’s book Pure Charcuterie: The Craft and Poetry of Curing Meats at Home

Create beautiful cured meats at home, revel in the delicious combination of craft and thrift, and discover creativity and empowerment through charcuterie practice. Meredith Leigh makes a case for meat preservation both as a means of artistic expression and flavorful eating, in a beautiful, accessible guide for the everyday cook.

Publisher ‏ : ‎ New Society Publishers; Fully Revised & Expanded edition (February 4, 2020)
Language ‏ : ‎ English
Paperback ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 0865719233
ISBN-13 ‏ : ‎ 978-0865719231
Item Weight ‏ : ‎ 1.75 pounds
Dimensions ‏ : ‎ 7.5 x 0.66 x 9 inches
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