The Ethical Meat Eater

Ethical meat may help offset the cost of the homestead, stimulate a local economy and improve your over-all health.


| August 2016



chicken

Instead of paying the true cost for your food at the point of sale, you’re currently paying for it in pieces. And the more corners that are cut in its production, the more you pay later.


Photo by Fotolia/Orlando Bellini

The Ethical Meat Handbook (New Society Publishers, 2015), by Meredith Leigh, 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.

You can purchase this book from the MOTHER EARTH NEWS store: Ethical Meat Handbook.

What is ethical meat?

• Ethical meat comes from an animal that enjoyed a good life. The animal acted out its natural tendencies, in a way that did not over-deplete resources but contributed to healthy natural cycles. It was cared for and not neglected. It endured little stress.

• Ethical meat comes from an animal that was afforded a good death. The animal endured little stress in handling on its way to slaughter. It did not suffer long, but was slaughtered in a way that rendered it unconscious instantly, and then humanely relieved of its blood.

• Ethical meat is butchered properly, making full use of the carcass out of thriftiness, efficiency and respect for the life that was given as food.

• Ethical meat is cooked or preserved properly, maximizing nutritional benefit and paying homage to the important rituals of deliciousness.





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