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.
More than ‘just’ meat
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).
Beef:
1: Tongue2: Cheek
3: Chuck, neck, throat
4: Chuck roll, bone-in chuck
5: Roast beef
6: Fillet Mignon
7: Rump
8: Silverside, top round
9: Flank, thick flank, round of thick flank
10: Skirt steak, belly
11: Flank, short ribs
12: Brisket, brisket point, centre cut brisket
13: Shoulder, picnic shoulder, blade steak
14: Anterior and posterior shank
15: Tail
16: Liver
17: Chopped meat
18: Udder
19: Lung
20: Heart


Pork:
1: Head2: Tongue
3: Brain
4: Neck, neck of pork
5: Pork loin
6: Pork chop
7: Leg roast (rump)
8: Back fat
9: Pork belly
10: Brisket
11: Cheek
12: Picnic shoulder, shoulder
13: Hock, ham hock
14: Ham, silverside, top round
15: Fillet Mignon
16: Tail
17: Stomach
18: Pork rind
19: Liver
20: Heart
Venison:
1: Joint2: Back
3: Belly
4: Fillet Mignon
5: Blade steak
6: Neck, brisket
7: Heart
8: Liver
9: Kidney


Chicken:
1: Neck2: Brisket
3: Wings
4: Back
5: Thigh, drumstick
6: Heart
7: Carcass
8: Stomach
9: Liver
10: Feet