WE MAKE NO “BONES” ABOUT IT – OUR BUSINESS IS ALL ABOUT REGENERATION OF THE PLANET
The nose-to-tail movement is a culinary philosophy and restaurant trend that involves using the entire animal for food, rather than just the prime cuts.
· Philosophy
This approach is a way to minimise waste and respect the life of the animal, while also supporting ecological balance.
· Economics
It's an economical way to consume meat, and it's a throwback to a time when small farms, a pot of bone broth simmering away on the stove and consuming offal were the norm.
· Nutrition
It offers a wider variety of nutrients than traditional cuts of meat, including vitamins, minerals, and amino acids. For example, beef liver is high in vitamin A, zinc, and iron, while beef bones can be used to make bone broth that's high in protein and minerals.
· Restaurant trend
Chefs may buy and butcher whole carcasses on-site, or purchase "the fifth quarter" which includes offal and other less marketable cuts. They may also use bones and cartilage for stocks and sauces, or roast larger bones and serve them with bread for marrow.
· Origin
The phrase "If you're going to kill the animal, it seems only polite to use the whole thing" was coined by London restaurateur Fergus Henderson in his 2004 book The Whole Beast: Nose to Tail Eating.
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