The Ethical Butcher: How to Eat Meat in a Responsible and Sustainable Way

The Ethical Butcher: How to Eat Meat in a Responsible and Sustainable Way

by Berlin Reed


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Product Details

ISBN-13: 9781619023031
Publisher: Soft Skull Press, Inc.
Publication date: 04/15/2014
Edition description: Reprint
Pages: 352
Product dimensions: 5.60(w) x 8.60(h) x 1.00(d)

About the Author

Berlin Reed launched The Ethical Butcher blog in 2009 and now travels the country hosting informative farm-to-table dinners that seek to educate the public about how to be sure their choices as consumers match their intentions. He was profiled as one of the country's top 50 butchers in the book Primal Cuts , and is a charter member, and the voice of, the newly formed Butcher's Guild. He's been featured in O Magazine , on, and has appeared several times on NPR. He is currently at work on a pilot episode for a TV series that documents his farm to table dinners across the country.

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Excerpt from The Ethical Butcher

My hand was steady, but my head was spinning. Billy's eyes were two fixed and glazed cloudy marbles. I traced the topography of the outsretched goat carcass before me with my eyes, then with my hands. When you are so acutely aware of every choice that led you to what you're about to do, thoughts swirl in the mind. In these moments, for better or worse, we are made most human. The air is charged with energy, caught somewhere between construction and destruction.

I have repeated this act countless times in the years since, but that day was my very first turn to break down, or cut up, a whole animal on my own. I had named the goat carcass "Billy." How a vegetarian of 14 years ends up at a butcher counter, knife in hand, is where my story begins. This slow and deliberate action, taking in every detail of the animal lying before me is an action every bit as moving to me now as it was that day. Every butcher knows a certain primal satisfaction as their knives move through flesh and fat, skin and bone. Our skilled carving turns death into life, a carcass into meat.

Table of Contents

Foreword ix

Introduction: Begin with Billy xiii

Part 1

1 How It All Vegan 3

2 Gnawing Questions and Biting Questions 25

3 Isn't That an Oxymoron? 27

4 From Farm to Table and Back Again 89

Part 2

5 The Abolitionist, the Pescatarian, and the Welfarist 165

6 The Green Fog 213

7 The Good Butcher 257

Conclusion: We've Only Just Begun 281

Acknowledgments 289

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