Nose-to-Tail Series

For those of us raised in the era of gleaming butcher counter displays, filled with perfectly portioned, glossy wrapped cuts of meat (that seem far removed from where they came from), the notion of digging into a dish featuring organs or other “unsavory bits” can feel a bit jarring. But a new movement led by farms, chefs, artisan butchers, and environmentally conscious eaters aims to change that.

What is Nose-to-Tail eating?

Nose-to-tail eating is a philosophy of using every part of the animal in food preparation, letting nothing go to waste. Aside from its appeal as a more traditional diet, it’s also one of the most economically and environmentally friendly ways to approach working with meat. Plus, it aims to squash our squeamishness: from charcuterie to pig trotters, nose to tail celebrates traditionally prepared dishes that feature overlooked or lesser-known parts.

Green is Good

Less food waste is the biggest benefit: With roughly one-third of all food produced today being tossed before it’s eaten, nose to tail ensures that all the resources that went into creating that product (including water and fossil fuel) is savored, not thrown out.

For many farms and chefs who are helping this ancient practice gain modern fans, it’s also about returning to and embracing the natural cycles of the farm. This is because, traditionally, farmers would raise a pig or a cow over the spring and summer, butcher it in the fall, and then make use of every part over the winter. Put more simply: farmers can’t raise just a pork chop; they have to raise the whole pig.

The Nose-to-Tail Blog Series is Born

The philosophy of the nose-to-tail movement captures much of our feelings about waste, environmental and economical challenges, and the moral duty to our animals. We owe our animals, the land, and ourselves the chance to be fully nourished by every bit. Under the Nose to Tail blog series title, we will post recipes weekly that hope to introduce our patrons to the “unsavory bits,” with the goal of opening the door to a deeper appreciation of our food and food sources. Bon appetit!

Nose-to-Tail Series

Nose-to-Tail Series

What is Nose-to-Tail eating?

Search

From The Archive

Navigation

Pineshine Farms