News 18th May 2012

Nose-To-Tail is here to stay

Nose-to-tail eating is a trend that just doesn’t seem to be going away. In fact it is growing in popularity, with everyone jumping on the ‘eat everything’ bandwagon

Popularised by the chef Fergus Henderson in his restaurant St John (just down the road from us, we’re practically neighbours!) nose-to-tail eating means not just eating the prime parts of animals, like the steaks, legs and ribs

It literally means nothing is wasted, from eating trotters in a stew, to a boned and stuffed pig’s head, this is anti-waste at its very best

Fuelled on by the terrible state of the economy and high unemployment, everyone is looking for ways to save money, and these lesser-used parts of animals are cheaper and also go further than standard cuts

Some have a bit of a fear factor. But if you can get over what your dinner used to be, and the function it previously performed, you may well be pleasantly surprised

The lesser-eaten cuts tend to fall into one of two categories. Either a) they are more flavoursome than the rest of the animal (i.e chicken hearts) or b) they are very mild tasting and are best cooked with strong flavours which they take on well (i.e lamb’s testicles)

Nose To Tail eating is kind on your pocket, but is also great for responsible carnivores, as once the animal has been slaughtered, surely it’s better to use as much of it as possible than to waste perfectly edible meat?

We have been introducing some of the less widely used cuts over the last few months, and we have more planned

As ever, if there’s anything you’d like to buy from us and you can’t find it online please do let us know, and we will source it for you

For more information please see:
Specialist meats
Lambs’ Testicles
Pigs’ Trotters
Chicken Hearts