Table of Contents
Preface
Chapter 1: Why Buy Local, Pasture-Raised Meat?
What Type of Meat Should You Be Eating?
The Benefits
A Final Caveat
Chapter 2: Why Buy Meat in Bulk?
Which Meats Can You Buy in Bulk?
What Does It Mean to Buy Meat in Bulk?
Advantages of Buying Meat in Bulk
Addressing Potential Concerns About Buying Meat in Bulk
Chapter 3: Four Things to Consider
Consideration 1: Quantity - "How Much Meat Should We Buy?"
Consideration 2: Variety - "What Types of Meat Should We Buy?"
Consideration 3: Space - "How Much Room Do We Have?"
Consideration 4: Budget - "How Much Can We Afford?"
Chapter 4: Choosing a Freezer
Decision 1: Chest vs. Upright Freezer
Decision 2: Manual vs. Automatic Defrost
Decision 3: Size
Special Features
What About the Brand?
Where and When to Buy
Placement
Achieving Maximum Efficiency
Upkeep
What If Something Goes Wrong?
Chapter 5: Selecting a Farmer
Where to Look
Selection Criteria
Conducting a Farm Visit
What About Finding Your Own Butcher?
Chapter 6: Paying for and Picking Up Your Meat
Step 1: Putting Down a Deposit
Step 2: Paying the Balance and Providing Cut Instructions
Step 3: Getting Your Meat Home
Making Additional Purchases
Chapter 7: Freezer Organization and the Freezer Inventory
Organizing Your Freezer
Creating and Maintaining a Freezer Inventory
Chapter 8: Meal Planning, Pacing, and Preparation
Meal Planning
Pacing Yourself
Cooking Grass-Fed and Pasture-Raised Meat
Avoiding Burnout
Appendix A: Quick Guide to the Most Common Grass-Fed and Pasture-Raised Animals
Primals, Their Derivative Cuts, and Cut Instructions
A Note on Seasonality
Beef
Pork
Lamb
Chicken
Appendix B: Cooking Grass-Fed and Pasture-Raised Meat
Tough vs. Tender, Moist vs. Dry Heat
Gauging Doneness
Appendix C: Templates
Farmer Comparison Chart
Basic Freezer Inventory
Weekly Meal Plan
Glossary
Resources
Animal Welfare Certifications
Freezers
Farm Directories
Preparing and Cooking Grass-Fed and Pasture-Raised Meat
About the Author