From the nose to the tail
If we are going to butcher a piece of beef, then as much of it as possible should be eaten, not just the prime cuts such as fillet or entrecote, says our author. All or nothing - this principle is becoming increasingly popular in society and in the catering industry. What consumers should look out for.
Living sustainably is in vogue. This is particularly true when it comes to nutrition, as food consumption also leads to food waste.
If you don't want to give up meat and still want to find a sustainable way of dealing with it, you should familiarise yourself with the «nose to tail» principle. Almost everything is utilised «from nose to tail», not just the popular prime cuts of the animal. This is because the demand for prime cuts means that more meat is imported, which in turn leads to by-products being produced abroad that are not used as food and are therefore processed elsewhere or, in the worst case, even disposed of. The holistic utilisation of the animal is not only more resource-efficient, it also brings a tasty variety to the plate.
What sounds new is actually very old. In the past, it was a matter of course to eat as much of the slaughtered animal as possible, whereas today only individual pieces are usually appreciated. Accordingly, less than half of a slaughtered animal actually ends up in the food industry. The majority ends up in pet food, in the chemical industry or in biogas plants. But how can I, as a consumer, eat according to the «nose to tail» philosophy? Where do I buy the right cuts of meat and how do I prepare them?
Leberli & Co: rediscover old pieces
Perhaps it is worth asking your own family first, as the older generation often has a great deal of knowledge about sustainable meat cooking. If you don't have access to this knowledge, you can find it in bookshops or on the internet. There are various producers who offer forgotten cuts of meat and pass on cooking tips, for example at www.uelihof.ch, www.farmy.ch, www.kuhteilen.ch.
It is also worth asking at the butcher's or supermarket meat department. You can usually buy such meat there on pre-order. It can also be worth asking the farmer directly. In addition to buying the meat, you also need to know how to prepare it. There are various cookery books on the market about «nose to tail» cooking. But you can also ask the butcher directly for tips and tricks. The Uelihof also has valuable tips on its website.
However, it takes time for eating habits to change in the long term. Certain parts of the animal are not suitable for food for health reasons and must therefore be used elsewhere. Other parts are not offered due to customer requirements, such as offal. Many people are disgusted by the idea of having to eat offal. Consumers want to be reminded as little as possible of a dead animal when eating meat. If offal is on the menu, it is more strongly associated with the animal, which often triggers or reinforces aversion. Suppliers who work with positive connotations can counteract this. Here are a few examples:
Homemade, grandmother's style: This is where emotions are awakened and memories of the past come flooding back.
No Food Waste:The more that is utilised, the less waste is produced - a simple solution for a lower environmental impact. The topic of food waste appeals to many consumers.
Health-related terms: Low fat, high protein and low carbohydrate are three terms that can be associated with different cuts of meat and are a high priority for many people.
If you are preparing the so-called «special cuts» yourself, it may be worthwhile not starting with the tongue or the pork cutlet, as you may offend your family. I can imagine that sliced meat in a «familiar» sauce goes down better than whole pieces of meat that are reminiscent of an organ. But this is also a matter of taste. It may take a few attempts at cooking before everyone in the family likes it.
Vegetables: On the plate instead of in the compost
Food waste can also be minimised when preparing vegetables. While many people prepare vegetables generously, for example removing the whole stalk from broccoli or throwing away the peel from other vegetables, all of this could be utilised. Vegetable peel is a good ingredient for soups or homemade bouillon. The leaves of many vegetables can also be cooked. Leaves from fresh beetroot taste great in salads, while radish or carrot tops make excellent pesto.
Last but not least: Don't cut away the stalk of broccoli or cauliflower, but use it as a vegetable garnish instead. Give the supposed compost a chance and integrate it into your diet instead - it's worth it.
Advantages of holistic utilisation
- More variety when cooking and savouring
- Get to know new flavours
- More sustainable use of resources
- Less food waste
- Launch of new products
- Larger range of different foods
- Holistic utilisation is easy on the wallet
