Barriers abound for the average consumer when it comes to sourcing and affording well-raised meat. One of the most viable solutions for communities and neighborhoods, especially in urban or food apartheid areas, is to cooperate and develop a community meat-buying club. Author, farmer, butcher, and advocate Meredith Leigh helps interested individuals or groups with the design and maintenance of a buying club. She covers sourcing; understanding carcass terminology; and working with butchers, farmers, and processors. She also discusses cut sheets, pricing, regulation, and cooking tips.