Ethical Meat Handbook
Until recently, eating meat in America was increasingly detached and anonymous from the life of the animal it came from and insulated from the reality of slaughter, the art of butchery, and the knowledge of utilizing all parts of the animal. You will enjoy this thoughtful book with a ton of useful and practical information for the homesteader or curious culinary explorer. Learn everything about the whole animal, primals, subprimals, and end-cuts. This handbook includes tips on knife skills and safety, the science and art of Charcuterie, making sausage or even breaking down a whole animal. This well written book contains great recipes and introspective essays on being a conscious omnivore from Meredith Leigh, an Asheville author, mother, farmer, and butcher.