‘Nose to Tail’ refers to the entire animal from head to toe. Specifically it means the most comprehensive consumption of the edible parts of an animal. In other words: Not only fine cuts such as fillet or sirloin steak end up on the plate, but also less popular parts that are no less tasty.
What do feet, brain and stomach have in common? They are rarely found in restaurants or domestic kitchens in Western Europe (at least on the menu). But it was not always like that: Before meat and even prime cuts became affordable for practically everyone, it was common to use as many edible parts as possible, even if it required more laborious preparation compared to chops or roasts.
Before meat and even prime cuts became affordable for practically everyone, it was common to use as many edible parts as possible.
But maybe things are about to change again. The ‘Nose to Tail’ principle is currently gaining popularity. The term was coined by the British cookbook of the same name by Fergus Henderson. First published in 1999 and reissued in 2004, the work describes the preparation of various parts of the pig – and touches a nerve.
The ‘whole animal consumption’ approach is in line with the sustainability trend, which concerns end consumers and restaurant operators alike (More about it here: Let’s talk about sustainability: METRO’s international survey on sustainability).
And it fits right in with the high-end gastronomy: As a ‘culinary philosophy’, Nose to Tail ultimately aims to prepare special, often forgotten products as tasty delicacies. Because there is more to the animal (and in it) than ‘just’ the popular muscle meat. What exactly? A selection.
People with certain pre-existing conditions or risk groups may need to take precautions before consuming offal and limit their intake. For example, some animal organs may contain elevated levels of cholesterol or vitamin A. Offal from wild animals can also be contaminated with heavy metals or other pollutants. Federal Ministry for the Environment, Nature Conservation, Nuclear Safety and Consumer Protection therefore advises to limit consumption of offal of all wild animal species, i.e. only every two to three weeks.