The Ethical Meat Handbook, Revised and Expanded 2nd Edition

Author is a butcher, chef, teacher and writer First edition sold 4 000 copies, author's second book Pure Charcuterie sold 2000 copies Second edition will be full colour with revised recipes and cuts Contains 61% new information
She has worked with commercial and homestead herds of cattle, poultry, swine, sheep and goats for over 15 years and is trained in low stress animal handling She has a large network of respected food advocates from her instructional work She travels internationally teaching cutting edge food production and processing and charcuterie Solution-oriented and holistic offering out of the box ideas that can be used by everyday eaters Ethical meat is healthy for our bodies, having been raised without harmful additives, antibiotics or hormones Explains how to keep animals in a way that honored the animals' natural tendencies Includes parameters for integrity in the animals' life, death, butchery, and processing Illustrates butchery techniques that values the entire animal Shows specialty and gourmet cuts that waste less meat, for example, how to cut a tender steak from an otherwise tougher primal Step-by-step color photos of butchery for beef, pork, lamb and poultry 100 recipes for whole animal cookery Charcuterie recipes that use less common animal parts such as tongue and heart to make sausage, pate and other prepared meats Written in an accessible style, has more options and recipes than other similar books Differs from other books on this subject because it delves into the issues of how to enjoy delicious food, benefit our health and our planet without abusing animals Includes insider information from the author's experience in the food system Helps the reader develop a more realistic role for meat in their diets by understanding animals better and learning how to make better use of animals. Now in full colour throughout- previous edition was black and white

Audience:
locavores, foodies, DIY and homesteaders, urban farmers, chefs, people attending the NY food book fair, small scale farmers, food policy advocates