Farmstead Meatsmith: Meat Cookery (an e-book)

Calling all meat eaters who are curious and committed to learning how to cook all parts of an animal in the name of ethics (produce no waste), flavor and, most importantly, adventure: Farmstead Meatsmith are writing a book on how the heck to cook all the tricky bits.

“If the pastured meat on your plate is dry and chewy, it is because it was cooked improperly, wasting the milky grass fat marbling it took the steer two years to develop. The worst of it is that poorly cooked pastured beef will taste no better, if not worse than the factory beef, and there can be no greater insult to the cow’s sacrifice and the farmer’s labor.

If we are going to ensure that pasturing livestock responsibly can endure, we have got to stop burning steaks.”

While I’ve come across a couple of ‘how to cook the whole pig/steer etc’ cookbooks, they’ve all assumed a bunch of knowledge that I didn’t have at the time – the differences between parts of the animal, why they were different, how they were different. How they were similar. And why each bit was exciting.

This offering however assumes you are an intelligent human who may or may not have only a very rudimentary knowledge of how a carcass of cuts relate to their animal of origin, and also that you will ultimately succeed in your quest towards fantastic meat cookery, regardless of your starting point.

Don’t get me wrong – I love cooking, and I like to think I know my hock from my hindquarter. But I also like it when someone explains the fundamentals with loving intent, and somehow maintains a narrative about the intrinsic ‘pigness of the pig’ (as Joel Salatin would say) all the way to the table.

I have not ever seen a cookbook constructed with this particular attitude.

It feels like a conversation with a friend who is very knowledgeable yet understands that, due to our society’s dwindling relationship with the whole animal (as opposed to just it’s chops and roasts), we might need a fair bit of help to get up to speed, sometimes in areas that we didn’t even know we were ignorant of.

From ‘Meat Cookery’ chapter:

“Belly – The lower half of the middle is called belly on a pig and flank on beef, lamb and goat. The key feature of these muscles is elasticity. They must expand and contract with every breath and with every stride. Think of how radically this part of a cheetah expands and contracts when in a full sprint.

Fortunately, hogs don’t run that fast, but they still require lots of fat in their bellies because fat is stretchy. A slice of bacon, being made from belly, illustrates this: thin layers of meat separated by fat. The flanks of beef have the same structure before they are trimmed for retail.”

And another from the ‘Stock’ chapter:

“Stock is made from water and bones. You have to start making it before you can understand just how much you needed it all along. Act on the absurd truth that meat flavored water is essential to everything you do in the kitchen and you will never turn back.

There is something deeply rewarding in focusing intently on a task whose gratification is not only delayed, but unknown. As you make the stock, attentively nursing it from dirty water to liquid gold, you don’t even know how it will be used. It might not come out of the freezer for a month! Nonetheless, you care for it intently, relishing the certainty that one day it will emerge and blossom into a perfect meal.”

As a beginner farmer and someone who looks forward (with only mild trepidation) to our first home pig processing session in the spring, I really appreciate someone spelling out the joys of physiology and flavor as it relates to what we’ll have to work with.

I also like that the 3 chapters completed so far are big on encouragement and the fundamentals of technique, rather than crazy new (or re-discovered) recipes. I think the Farmstead Meatsmith crew know and appreciate that we all have access to a gazillion pork belly recipes.

What I didn’t have (till now) was someone spending 6 pages calmly yet enthusiastically explaining why there is so much to love about leaf lard. I am convinced, and await the spring.

You too can support Farmstead Meatsmith and the excellent and independent work they’re doing by buying a chapter (or three) of their new e-book on Meat Cookery at their website. The rest of the book is in progress.

Also do check out their excellent video The Anatomy of Thrift, which is all about the pig, the whole pig, and nothing but the pig. There’s also Side Butchery (below). Both are made by FarmRun:

And a note that we wrote this review because we love supporting good stuff. We bought all 3 chapters of the above e-book and they were well worth the 5 bucks total!

Brandon (Mr Farmstead Meatsmith), with freshly roasted head

All images © 2012 Farmstead Meatsmith

>> More posts about food in all its glory, and various helpful resources, at Milkwood Farm…

11 Comments

  1. dixiebelle
    Posted June 24, 2012 at 10:02 am | Permalink | Reply

    I love this, loved the videos that you linked to previously! Thank you…

  2. beth
    Posted June 24, 2012 at 12:48 pm | Permalink | Reply

    Yes, I too love the inspiring work of Farmstead Meatsmith and FarmRun! It’s clever, honouring and entertaining as well as practical! Hooray to all those on the agricultural renaissance path!

  3. Posted June 24, 2012 at 6:11 pm | Permalink | Reply

    For one who was a vegetarian for some years (me) that was perhaps the most elegiac, thoughtful, respectful and beautiful rendering of how to render meat that I have seen. It was fun and playful too. But perhaps the best bit was the end when he talks about a return to how things were in former years. We can re-inherit the earth this way. Thank you.

  4. NJB
    Posted June 25, 2012 at 10:24 am | Permalink | Reply

    Onya, kiddo! Anytime you want to visit… we had wild venison cabbage rolls last night (a variation on Mum’s recipe); Andrew has just finished butchering some feral goats he shot with the Lithgow 303 on Saturday, and for lunch we are eating my FIRST attempt at smoking fresh Aussie salmon (which is pretty yummy. Used a brine of 1:1 salt to brown sugar as recommended by the nice fisherbloke who gave them to us.) I will send this link to da boy.

    I will be on the lookout for a good knife with a gut hook for you. Also, it is worth making a small investment in a vacuum sealer and an electric mincer; the former to improve the freezer life of your meat, the latter to use up all those bits from the carcass which are oddly shaped or have been cut from damaged meat from the projectile.

    What do you think of “The River Cottage” and their meat philosophy?

    Riss xx

  5. Cam Wilson
    Posted June 25, 2012 at 12:11 pm | Permalink | Reply

    Brilliant

  6. Craig Carter
    Posted June 25, 2012 at 3:58 pm | Permalink | Reply

    Good Stuff, as a grass fed beef and lamb producer I’m constantly saddened / disappointed by those who don’t like the cuts they see as hard work – the chuck, particularly.

    Any one who respects the whole animal including the Oink, Baa, Cluck, Quack and Moo gets my vote.

    Thumbs up!!

  7. Maladjusted
    Posted June 25, 2012 at 6:45 pm | Permalink | Reply

    There’s a few varieties of instructional vid’s out there and this one is a cracker. Well thought out and presented, easy to follow, no wastage and plenty of respect for the source. Great Find! :)

  8. twintoefarm
    Posted June 29, 2012 at 12:13 am | Permalink | Reply

    So ready to process a pig. I enjoyed the side butchery video. Will get the book (chapters).

  9. Posted July 2, 2012 at 10:26 am | Permalink | Reply

    We participated in a “pig day” a couple of weeks ago and found the videos and ebooks HUGELY helpful. Highly recommended to anyone who’s about to cut up a pig for the first time in a muddy paddock.

    • Posted July 2, 2012 at 10:30 am | Permalink | Reply

      Well done Zoe and good to know! Looking forward to our day of piggy rekoning…

  10. crazybrave
    Posted July 2, 2012 at 10:32 am | Permalink | Reply

    It’s an incredible thing to be a part of, amazing. Prepare to eat a lot of pork for a while :)

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