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Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat Hardcover – September 1, 2010
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About the Author
Deborah Krasner is a writer and food professional living in Vermont. She hosts culinary vacations in Italy and Vermont, which have been featured in GQ, Bon Appétit, and the Boston Globe. Krasner won a James Beard Award in 2003 for her cookbook The Flavors of Olive Oil. She appears regularly on NPR’s The Splendid Table and contributes to Bon Appétit and Real Simple, among other publications.
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More About the Author
GOOD MEAT is about finding and cooking grass-fed and pastured meat. Such meat is the opposite of industrial meat -- it is sustainable because it nourishes the earth, is in balance with the land's ability to absorb nutrients and support grazing animals, and supports diverse ecosystems. Grass-fed and pastured meat is increasingly shown to be better for human health, both in terms of nutrients and in terms of fat content. While it's lower in fat than industrial meat, what fat there is turns out to be "good" fat. However, leaner meat can be tricky to cook well, so GOOD MEAT is devoted to showing cooks how to cook it to advantage, using every part of the animal from nose to tail.
In addition, GOOD MEAT is designed to support those who may want to buy their meat directly from farmers in whole, half or quarter animal quantities. Such frozen meat is substantially less expensive than buying grass-fed and pastured meat by the piece fresh at retail, but requires that a consumer fill out a cut sheet detailing how they want their meat cut and packaged. With the help of butcher Adam Tiberio, GOOD MEAT offers a "decision tree" for each animal, showing how to choose the best cuts for you and your cooking style. The book is organized by animal, by primal and sub-primal, and by retail cuts, so that anyone can find a recipe for any part, including offal, fat and odd bits.
Each of my books have been an investigation, detailing the process of my own understanding. From a feminist re-vision of kitchen design to olive oil, I love figuring out what about accepted wisdom makes sense, and what can be replaced with a more logical or sensible perspective. While GOOD MEAT is the most personal book I've written, it is also very much in line with my six previous books on design and food. I loved every minute I worked on it!
Top Customer Reviews
"What is it?" I asked, holding the sparsely typed page gingerly, noting where we were to indicate our preference for steaks or roasts or ground beef.
"The farmer says it's a cut sheet." she shrugged, "I guess we fill it out." She pulled down the old Joy of Cooking from above the fridge, saying, "This book has some diagrams in it, maybe it will help."
We struggled with the cut sheet for a few hours before coming to any decisions. We also bought a second-hand freezer as well, because we thought it might be a good idea to have some extra room for all of that beef. It was a very good idea. We didn't know what we were doing, but after tasting the quality of the grass-fed meat, we were hooked.
Ten years of buying sides and shares of beef and lamb, CSA shares of pork and whole chickens, turkeys, geese and ducks have passed since then. I'm married now, with a growing family to feed, a second freezer and yet I still struggle with filling out a cut sheet.
Thrilled I am, indeed, to find Deborah Krasner's recent book, "Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat". In this book, what was perennially intimidating has been laid out for me, in one book, clearly and with lots of diagrams - just the way I like it.
Ms. Krasner has organized her book into sections dealing with each animal, how to source them, what cuts come from which primal, how to ask for what you want, and how to cook the cuts you get to the best advantage. Diagrams, color photos and clear instructions lead each chapter, even before the recipes begin.
The recipes I tried were delicious.Read more ›
As someone who knew very little about cooking until 10 years ago, I tend to depend a lot on cookbooks (truth be told, I'm a "cookbook junkie") for guidance and instruction. That's why I am so thrilled about a new cookbook designed specifically for sustainably raised meats. This is not just a 400 page cook book with over 200 recipes (weighing in at 5 pounds)! It's a complete educational resource. My favorite part is the section on "Cow Anatomy" where she breaks down where each cut of meat comes from and how to communicate a cutting order to the butcher. When I first started buying meat directly from the farmer, nothing was more intimidating than getting that call to say "Your beef is ready, time to get your cutting order to the butcher!" Yikes! I had no clue what was I doing.
Krasner's cookbook not only does this for beef, but offers the same great information on lamb, pork, rabbit and poultry! If you're like I was and the only thing stopping you from buying a whole side of beef, pork or lamb is not understanding how to find it and order it, this is for you. The book is packed with beautiful full-color photographs, thorough explanations of cooking techniques and, for those of you blessed with a little acreage, she even discusses the economics of raising meat in your own backyard.
For those that are interested in sustainable meat for environmental reasons or because it tastes better, this book is a good choice.
For those that are interested in those things but are also very driven by health, and using diet to treat disease, and have chosen to eat a Paleo diet, then a better choice would probably be the excellent Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series) by Mark Sisson.
All the best health books such as Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats, Primal Body, Primal Mind: Beyond the Paleo Diet for Total Health and a Longer Life, The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy (Primal Blueprint Series) and ...Read more ›
Most Recent Customer Reviews
Well done did not give 5 stars because the recipes needed more pictures.Published 5 months ago by David Axberg
Every recipe I've prepared from this book so far has been beyond delicious. The book does a really good job of explaining the difference between properly raised meat and the... Read morePublished 12 months ago by Kida
I got this book before I ordered my first "half cow" from the local farmer and had to specify which cuts I wanted from the different parts of the cow. Read morePublished 22 months ago by Aubrey Baker
A meat-lover's delight. Very good information on sourcing and cooking all the commonly available animals, with nice photos of the different cuts of the various animals. Read morePublished 23 months ago by Gary Ogden
This is a much better book than expected. Delves into healthy meat, but not enough emphasis on pasture rasied, grass fed, grass finished meat. Read morePublished 24 months ago by globalreleaf
This is a great resource for the hows and whys of cooking pastured meat. The recipes are more adventurous than I expected and I often make changes to the ingredients but follow the... Read morePublished on December 7, 2013 by OldBattlAx
This book just has so much to offer -- literally from beginning to end. Krasner shows you not only how to find/raise your own sustainable meat, but illustrates cuts, uses, cooking... Read morePublished on November 24, 2013 by thepaleoprize