The Liberty Homestead

LH08 – A Conversation with Rick Austin

LH08 – A Conversation with Rick Austin

LH08 – A Conversation with Rick Austin

Featured on National Geographic Channel’s Doomsday Castle, Doomsday Preppers, and the film: Beyond Off Grid; as well as in Newsweek, American Survival Guide, and Mother Earth News

Author: Secret Livestock of Survival- How to Raise the Very Best Choices for Retreat and Homestead Livestock

Host: Prepper Camp -The Largest Outdoor Preparedness Event in the Country

Host: Politically Correct TV– Constitutionally Conservative Viewpoints in a Liberal World Gone Mad!
Books and Videos recommended in Rick’s books

This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.

 


Nutrition, environmental impact, ethics, sustainability—it seems like there’s no end to the factors we must consider when we think about our food. At the center of the dietary storm is animal-based agriculture. Was your beef factory-farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat?

Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This hands-on, practical guide covers:

Integrating animals into your garden or homestead Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up Culinary highlights: getting creative, preparing sauces, ferments, difficult cuts, and extras

Eating diversely may be the most revolutionary and proactive action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook challenges us to take a hard look at our individual dietary choices, increase our self-reliance and at the same time enjoy delicious food that benefits our health and our planet.

Meredith Leigh is a food and farming specialist who has worked as a butcher, chef, teacher, and homesteader, all in search of realistic solutions for sustainable food.

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