Where does the term ‘nose to tail’ come from? What is behind the concept of whole animal utilisation and how is it implemented in gastronomy?
What's it all about?
- Where does the term ‘nose to tail’ come from?
- How does the nose-to-tail principle work?
- What nose-to-tail products are available at METRO?
‘Nose to tail’ describes the complete utilisation of an animal. This means using all edible parts, from muscle meat and offal to bones and skin. The term is often translated as ‘whole animal utilisation’ and stands for a respectful approach to food and the goal of avoiding waste. ‘Nose to tail’ is considered the animal counterpart to the concept of ‘leaf to root’, which applies the same idea to plant products.
Where does the term ‘nose to tail’ come from?
The idea of using every part of an animal has developed over time. In rural societies, offal, bones and blood were a natural part of the diet. However, the expression ‘nose to tail’ was first coined in 1999 by British chef Fergus Henderson. His book ‘Nose to Tail Eating: A Kind of British Cooking’ made the concept internationally known and is considered a standard work of culinary literature. Henderson's conviction: respect for the animal means using every part of it when it is slaughtered. While offal and by-products have lost importance in parts of Europe as prosperity has increased, they remain an integral part of the cuisine in many countries. Examples range from beef brain tacos in Mexico to bone broths in China to tripe dishes in France and Italy. In Japan, the complete utilisation of tuna is considered a craft in its own right, with even the eyes, fins and bones being used.
How does the nose-to-tail principle work?
In the case of beef, for example, only a small proportion is used for prime cuts such as fillet or roast beef. The ‘nose to tail’ concept includes all the remaining cuts in the utilisation process. The tongue can be boiled or cured. Liver, heart and kidneys are used in ragouts, pâtés or fried dishes. Bones form the basis for stocks and broths, while the marrow can be used as an ingredient in sauces or fillings. Tendons and rinds provide gelatine during the cooking process, which binds the food together.
What does METRO offer in terms of ‘nose to tail’?
METRO offers a range of meat that goes beyond the classic prime cuts. It includes offal such as beef and pork kidneys, beef hearts and livers. This allows restaurateurs to try out nose-to-tail recipes without having to purchase a whole animal.
