The Ethical Meat Handbook, Revised and Expanded 2nd Edition: From sourcing to butchery, mindful meat eating for the modern omnivore

Introduction 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