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  •  CDN $39.99 
  •  USD $39.99 

Paperback – 320 pages
7.5 Inches × 9 Inches (w × h)

Weight: 680.4 Grams
BISAC: COOKING / Specific Ingredients / Meat
Publisher: New Society Publishers
ISBN: 9780865719231
Pub. Date: 2020-02-11

About the Author

Meredith Leigh

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 has amassed a wealth of experience and perspective in re-imagining mindful foodways, and focuses particularly on supply chain development, whole systems thinking, and the cultural implications of food activism. She is passionate about integrated agriculture that includes plants and animals in dynamic rotation, soil and food microbiology, and food preservation. She is the author of Pure Charcuterie: The Craft & Poetry of Curing Meats at Home, and has written for Mother Earth News, GRIT, Crop Stories, and Edible Asheville. She works for Living Web Farms and 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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The Ethical Meat Handbook, Revised and Expanded 2nd Edition

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

by Meredith Leigh



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, author 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, math principles, and tooling up
  • Discussion of economics and parameters for responsible meat production.

Eating diversely may be the most revolutionary and proactive 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 our self-reliance, and enjoy delicious food that benefits our health and our planet.

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