Pictures from my upcoming book
‘Sustainable Meat Production and Processing'

Part 2: New rules – solutions from across the Channel

Chapter 4: Regulated down to the second

Chapter 5: A good life and death within the herd

Chapter 6: When small abattoirs work best

Chapter 7: Butcher training, humane slaughter and meat quality

Part 3: Across the Atlantic: prairies and ‘niche meat’

Chapter 8: Prairies, Bison and the Dust Bowl

Chapter 9: MSUs and abattoirs: Big and sophisticated or small and simple

Chapter 10: Making the most of it: processing meat efficiently and building a local food system

Chapter 11: Skills needed: meat cutting, management and marketing