River Cottage Australia

Nose to Tail Eating

Find out more about the Nose to Tail eating philosophy as embraced at River Cottage Australia. 

In supermarkets around the country, it’s quick and easy to pick up a meat product, perfectly packaged, ready cut and quick to cook.

You’ll no doubt see the choicest cuts on offer, the eye fillet of beef, the leg of lamb and the pork loin.

But rarely would you see the pigs head or trotters on display.

In our busy lives, we’re often disconnected from our food and especially where our meat comes from.

But at River Cottage Australia, we’re embracing Nose to Tail eating, a philosophy of not wasting any part of the animal.

And by doing that, we’re respecting the very animal whose life we’ve taken to sustain ourselves.

But it’s not a new philosophy; it harks back to peasant days when the only cuts of meat affordable were off cuts; the shanks, the heads and tails and of course the offal; brains, liver, kidneys and heart.

The nose to tail way of life is our mission at River Cottage Australia; it’s making the most of the animals we raise… to rear them with care so they’ve lived a happy life… to slaughter humanly so they aren’t stressed and don’t suffer in any way and of course, using every bit of the animal in the food we prepare and eat.

And thanks to people like Carlo Petrini and his Slow Food Movement that spread the word of nose to tail eating, supporting local produce and sustainable farming, the message has been reached globally with more and more restaurants taking up the challenge. And it’s spreading to consumers and influencing the way we buy.

Go online to find out more about the Slow Food Movement and its philosophies.

So why not give those off cuts a go in your kitchen. They might not be quick to cook, but it’s a labour of love and with a bit of patience, you can produce dishes just as delicious and flavoursome as any expensive cut.

And it’s a good feeling to know that you’ve respected the animal by not contributing to its waste.

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Posted by Lucy20Report
Hubby and I are attempting the Roast Pigs Head this weekend. We found a local butcher that sells their heads all prepped for cooking. Very excited to get on the Slow Food Movement bandwagon.
Posted by Brendan2Report
I discovered a love of the nose to tail eating philosophy initially while working in London. I was based across the road from Smithfield market among great restaurants such as St. John. The best parts often take a little extra work, but always well worth the effort.