Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

Good Meat serves as a comprehensive guide for sourcing and preparing sustainably-raised meat. The book covers beef, lamb, pork, rabbit, poultry, and eggs from small-scale farms and producers. Krasner provides instructions for finding local meat sources and understanding various farming practices and certifications. The recipes span multiple cooking techniques, from braising and roasting to smoking and curing, with detailed explanations for handling different cuts. The book includes profiles of farmers and ranchers who practice sustainable animal husbandry methods. Photography and step-by-step illustrations accompany the technical information and recipes. This work addresses the intersection of culinary arts and environmental stewardship, offering a practical framework for conscious meat consumption. The text emphasizes the connection between food choices and agricultural systems.

Readers view this as a detailed reference guide that goes beyond basic butchering and cooking techniques. The book receives 4.5/5 stars on Amazon (76 reviews) and 4.1/5 on Goodreads (29 ratings). Readers appreciate: - Clear explanations of meat cuts and butchering terminology - Step-by-step photos for breaking down different animals - Information on sourcing sustainable meat - Charts comparing cooking methods - Recipes that work reliably Common criticisms: - Too much focus on high-end/specialty meats - Limited coverage of game meats - Some recipes require hard-to-find ingredients - Price point higher than similar books Notable reader comments: "The anatomical diagrams and cutting instructions are worth the price alone" - Amazon reviewer "Great for beginners but also detailed enough for experienced cooks" - Goodreads user "Would like more information about wild game processing" - Amazon reviewer "Charts comparing cooking times and methods are extremely useful" - Barnes & Noble review

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🥩 The book features guidance on how to buy meat in bulk, providing detailed information about ordering whole, half, and quarter animals directly from local farmers. 🏆 Author Deborah Krasner is a James Beard Award winner and has written six books on cooking and kitchen design. 🌿 The book explains how grass-fed and pastured meats differ in taste, texture, and cooking requirements from conventional supermarket meats. 📚 At 400 pages and containing over 200 recipes, it remains one of the most comprehensive guides to sustainable meat cookery published to date. 🔍 Each chapter includes detailed anatomical drawings of different animals, helping readers understand exactly where various cuts come from and how to best prepare them.