Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
Format: PDF / Kindle (mobi) / ePub
Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements—and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores—people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well.
With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement.
Praise for Good Meat:
"Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat belongs on the shelf of every carnivore out there. If you eat meat and if you raise animals for meat or if you have ever considered eating meat or eggs, you need a copy of Deborah Krasner's work of art. The thoughtful essays, equipment and seasonings chapters alone are worth the price of admission, but the anatomy lessons, cutting instructions and more than 200 recipes make the book a rare bargain indeed."
“Deborah Krasner is part of a revolution in food, in agriculture, in nutrition, that is taking place in our nation. Her book is a fine contribution to that revolution, teaching us how to eat more healthfully, how to buy from local farmers, how to cook what they raise.” —Senator Bernie Sanders, from the foreword
“The healing local food movement's success hinges on artisanal farming and domestic culinary arts. Good Meat takes the mystery out of both in a masterful way, bringing all of us another giant step closer to healing the planet one bite at a time. Beautiful pictures and delightful explanations . . . Everyone interested in local, earth-friendly food will love this book." —Joel Salatin, owner of Polyface Farm
"Good Meat is a template for all future cookbooks: one that educates on the culinary differences between factory-farmed meats and animals raised on family farms, and the utilization of the entire animal in a sustainable manner." —Patrick Martins, founder of Slow Food USA, Heritage Foods USA
"Good Meat is the cookbook for all who have made the choice to eschew factory-farmed meat for grass-fed and pasture-raised meat. This book provides the knowledge to make sustainably raised meat a reality at your table." —Bruce Aidells, author of The Complete Meat Cookbook
"If you want to cook delicious meals from humanely raised meat, Good Meat is for you. It offers superb recipes designed for grass-fed meat, and provides cooks with the first useful guide to ordering direct from the farm. This book makes you feel good about the meat you eat." —Paula Wolfert, author of Clay Pot Cooking
thinned and become fragrant, brown the meat on all sides (about 10 minutes), taking care not to burn it and lowering the heat if necessary. Transfer the meat to a plate, pour off the oil, and wipe out the pot. Return the pot to the stove over medium-low heat and add the last tablespoon of olive oil. When it is hot, add the onions and garlic and cook gently until wilted but not browned. Add only the pulp of the tomatoes (not the skin, if you are using fresh ones). Use a box grater to grate the
it dries. MAKES ABOUT 45 PIECES � pound boneless grass-fed beef top round or sirloin tip roast, fat trimmed, partially frozen � cup Worcestershire sauce 2 tablespoons water 1 garlic clove, finely chopped 1 teaspoon chili powder � teaspoon ground dried chipotle � teaspoon freshly ground black pepper � teaspoon salt � teaspoon cayenne Using a meat slicer or a food processor, cut the partially frozen meat into thin strips about ⅛ inch thick and as long as possible. Choose a medium bowl
primals: the shoulder, foreshank/breast, rack, loin, and leg. Most lambs yield between 25 and 40 pounds of meat, depending on their breed and age at slaughter. A lamb is a year or less, a hogget is a sheep aged one to two, and mutton is older than two years. I’ve cooked mostly lamb, but I’ve also cooked hogget and found very little difference in the tenderness or taste, at least when all the meat is pastured and local. In a lamb, the shoulder (the equivalent of the chuck in beef) includes the
the scraps to be left uncut and put into 1- or 2-pound bags labeled “stew meat scraps.” Stews can be made with wine, with juice or cider, stock or water, with aromatics like curry or other spice blends. Dairy additions such as yogurt or crème fraîche can be used to smooth and finish a spicy stew, while chopped fresh parsley or citrus zest (or both) can spark plainer meat-and-potato stews. The number of ways you can vary a stew is impressive. What all stews have in common is an aromatic base, a
1 teaspoon sugar � teaspoon paprika, plus more for garnish 1 teaspoon ground coriander � teaspoon ground allspice � teaspoon ground cardamom Salt � cup sour cream Soak the liver in the milk overnight in the refrigerator. Drain the liver, discard the milk, and blot the meat dry. Melt the fat in a frying pan over low heat, and when it is hot, add the liver. Sauté slowly until it is cooked on the outside and slightly pink within, about 5 minutes. Set aside to cool. Meanwhile, in a small