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"Nose to tail": Forgotten delicacies as an opportunity for restaurateurs

"Nose to tail" means something like "from snout to tail". It refers to the utilization of as many edible parts of the animal as possible. In other words, not only prime cuts such as fillet or steak end up on the plate, but also less popular but no less tasty cuts.

This translation was created from the original text using AI (DeepL).
Beef tartare, served on a plate
From oxtail ragout to beef heart tartare: the nose-to-tail approach also works in gastronomy.
Various cuts of meat and offal

What is it all about?

  • Why is "nose to tail" worthwhile for restaurateurs?
  • What are the challenges of implementing it in practice?
  • How can restaurateurs make "nose to tail" appealing to guests?
Content:

What do feet, brains and stomachs have in common? They are rarely found in restaurants or in the home kitchen in Western Europe. It used to be different: before meat and even "noble" cuts became affordable for practically everyone, it was a matter of course to use as many edible parts as possible - even if this required a more complicated cooking process compared to a chop or roast.

Today, a look back is convincing. The "nose to tail" principle is experiencing a new appreciation in many kitchens, driven by a growing interest in sustainability, artisanal variety and a more conscious approach to meat. The plant-based counterpart to the nose-to-tail approach is the "leaf-to-root" concept, which focuses on the holistic use of vegetables, from leaf to root.

Why is "nose to tail" worthwhile?

The "whole animal utilization" not only fits in with the sustainability trend, but also offers economic advantages. In the case of cattle, prime cuts such as fillet or tenderloin only make up around 15% of the carcass. However, what can be used beyond this can also be seen and tasted: beef tongue, pork cheeks, liver, lungs or bones result in aromatic dishes with tradition and depth. Stews and slow-cooked dishes in particular benefit from the high proportion of connective tissue and fat. As a culinary philosophy, "Nose to Tail" also fits into top gastronomy. From oxtail ragout to beef heart tartare: the conscious handling of forgotten or underestimated cuts becomes an expression of artisanal care beyond classic prime cuts. A selection from the NRW consumer advice center shows which parts of the various animals can be used.

What do restaurateurs need to watch out for with "nose to tail"?

Dealing with less common cuts of meat can pose practical challenges for restaurateurs. Many cuts require a longer cooking time or special preparation methods. Veal tongue or pork heart only develop their flavor through sous-vide cooking or gentle boiling. What's more, special cuts are rarely found in the standard range, but are easily available from specialist wholesalers such as METRO.

Anyone working with offal or bones also needs to calculate hygienically and with the right refrigeration. Offal should be placed in the refrigerator immediately after delivery (at a maximum of 2 °C) or processed quickly. The correct preparation of the offal should not be forgotten: For example, tendons and blood residues should be removed from the heart before processing, the liver and kidney should be soaked in milk and the fat and membranes removed. Bones and marrow should be placed in the pot quickly and should always be cooked thoroughly so that germs have no chance. Strict separation from other foods, meticulous cleanliness and an unbroken cold chain are mandatory. Training courses can teach the kitchen team how to handle offal correctly, e.g. how to clean tripe or blanch tongues.

Be careful when eating offal:

For people with certain pre-existing conditions or risk groups, the consumption of offal may only be recommended to a limited extent. For example, some animal organs may contain high levels of cholesterol or vitamin A. Offal from wild animals can also be contaminated with heavy metals or other harmful substances. The Federal Ministry for the Environment, Nature Conservation, Nuclear Safety and Consumer Protection therefore advises that offal from any wild animal species should only be consumed occasionally, i.e. every two to three weeks.

How can restaurateurs make "nose to tail" appealing to guests?

Communication with guests is crucial, as heart, liver or veal cheeks can initially seem unusual on the menu. It is therefore worth presenting dishes with enticing names: "Tender braised veal cheeks" sounds appetizing, while sober names such as "cheek ragout" seem less inviting. Small tasting portions or tapas formats make it easier to get started. In this way, new flavors can be discovered step by step and unusual cuts of meat can be transformed into an exciting taste experience at the table. Storytelling also creates a connection: The best way to explain why "Nose to Tail" stands for sustainability and conscious meat enjoyment is on the menu or in a personal conversation.

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