The concept of using an animal from nose to tail is nothing new. On the contrary: not even the term nose to tail is a recent creation. Almost 30 years ago the English Chef Fergus Henderson published his cookbook of the same name, with which he shaped the term and the concept of it.
But the origin of nose to tail goes back much further. Throughout most of its history, mankind has been dependent on making the most of the valuable commodity meat. Offal and “cheap” cuts were on the menu of the average citizen much more often than fillet. The picking out of the most beautiful and tenderest pieces, was more of a short fad. Today, however, the trend is once again towards more sustainable consumption with the aim of wasting as little food as possible. With meat in particular, this is not only good for the conscience, but also for resources: from the area of land to food- and water consumption, animal products are incomparably inefficient compared to plant products. As the number of farm animals decreases, so does the burden on our environment.
Doing without a premium roast beef more often does not have to be accompanied by a loss of taste. The rediscovered nose-to-tail trend brought a new wave of creativity when it comes to cooking with offal and less popular pieces. So, it is definitely worthwhile even for newcomers to the field of cooking boiled meat, shoulder, tripe or heart.