This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.

Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest. Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer). Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats. In addition, the book contains information on a variety of vital topics: • Governmental regulations and how they differ from state to state; • Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets; • Packaging, labeling, and cold-storage considerations; • Principled marketing practices; and • Financial management, pricing, and other business essentials. This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system. It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.

You are about to delve into the subject of lifestyle from a different perspective, perhaps, than you have previously considered. Until our daughter Meenakshi was diagnosed with cancer, we were conventional food eaters. Frankly, if I had not had to seek life force in the most nutrient dense foods available to save my daughter's life, I would be at the grocery store buying the same blank, dead, carcinogenic food like substances I was buying before. This book is about truth. FOOD can shape or destroy an entire civilization. We are capable of regenerating cells to heal our bodies when given the correct unadulterated nutrients to support the cells. We need to do everything we can to expand living soils since it is the root of our wellness. Regenerating soil is the basis of food freedom; the result of this practice is health independence - the purpose of this system/cycle is to balance the eco-system, which will stabilize the climate and overall well-being of all life on earth.Although this book will guide you to a deeper and more practical understanding of what a regenerative lifestyle looks and feels like, my intention is to give you a more conscious awareness of the potential depth and breadth of the power each of you has to influence. I am a mere mortal sharing truths about food, freedom and health independence for everyone. I am the catalyst to reestablish the regenerative small family farm food system in America so we can stop the browning of the earth and restore life giving force back into the soil. Our family committed our lives to healing ourselves, healing our land, and healing others. What will your choice be?

The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.

75 family-friendly recipes and stunning photography—straight from a California ranch! “A beautiful, candid, heartfelt window into the life, kitchen, and home of [a] wildly successful rancher and businesswoman.” —Erin Benzakein, New York Times–bestselling author Explore home and family on the ranch with Mary Heffernan—rancher, entrepreneur, restaurateur, wife and mother. Together with her husband, Brian, they own Five Marys Farms and are raising their four daughters—all named Mary—while pasture-raising cattle, pigs, and heritage lambs. Their work ethic is as strong as their commitment to family, and Mary believes in nourishing meals shared together—in their cozy cabin in winter and around the outdoor camp kitchen in summer. In these 75 satisfying, homespun recipes you’ll find something for every meal and mood, including Mary’s favorite beef, pork, and lamb dishes, as well as the secret to her famous sidecars! Some of the stand-outs include: • Homemade English Muffins • Loaded Carne Asada Nachos • Wood-Fired Porterhouse Steak with Mushroom- Shallot Sauce • Chili-Rubbed Pork Chops with Charred-Corn Salsa • Grilled Lamb Sliders with Tomato Chutney and Havarti • Crispy Brussels Sprout Salad with Citrus-Maple Vinaigrette • Cast-Iron Hasselback Potatoes • Mary’s Lemon-Bourbon Sidecars • Sweet Drop Biscuits with Grilled Peaches and Cream Evocative photos capture the breathtaking beauty of the ranch, the carefree joy of the girls with their horses, the majestic Great Pyrenees who roam the land, and so much more. Get ready to fall in love with ranch life, hearty recipes, and the Five Marys.

Paul Shapiro gives you a “captivating” (John Mackey, former CEO of Whole Foods Market) front-row seat for the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global popula­tion and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway—“a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love” (Kathleen Sebelius, former US Secretary of Health and Human Services). Enter clean meat—real, actual meat grown (or brewed!) from animal cells—as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And “in this important book that could just save your life” (Michael Greger, MD, author of How Not to Die), the story of this coming second domestica­tion is anything but tame.

The medically proven diet that restores your body's essential nutritional balance "Good fats"--essential fatty acids--influence every aspect of our being, from the beating of our hearts to our ability to learn to remember. There are two types of essential fatty acids (EFAs), omega-6 and omega-3. The problem with our modern diet is that it contains far more omega-6 fatty acids than omega-3s. This hidden imbalance makes us more vulnerable to heart disease, cancer, obesity, autoimmmune diseases, allergies, diabetes, and depression. The Omega Diet is a natural, time-tested diet that balances the essential fatty acids in your diet. It is packed with delicious food that contain the "good" fats, including real salad dressing, cheese, eggs, fish--even the occasional chocolate dessert--and an abundance of antioxidant-rich fruits, vegetables, and legumes. The Omega Diet provides: seven simple dietary guidelines for optimal physical and mental health a concise guide to the foods you need to restore your body's nutritional balance a diet plan that lets you eat fat as you lose fat fifty delicious recipes that are quick and easy to prepare a comprehensive three-week menu to help you get started

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.