We now live in a world that is becoming increasingly conscious of its environmental footprint. Confronted with climate change and a lack of resources to support a growing population, it is all the more important to make conscious decisions that make our finite resources go further with minimal harm to our fragile ecosystem. 

Our farming methods and dietary choices play an important role in this process. Given the amount of land and water committed to livestock production, it is hardly surprising. That’s why today's blog post is about guiding you into making better decisions for you (and your purse) and the environment. 

And, how? With nose-to-tail eating!

What is nose-to-tail eating?

‘Nose-to-tail’ is a philosophy that emphasises using every part of an animal to minimise waste and maximise flavour. It is a practice that starts at the farming stage and flows all the way down to your kitchen.

At the farm and slaughterhouse

Farming is often plagued with unpredictability because of elements that are outside of the farmers control like weather conditions and animal sickness that can cause severe loss to the farmer. Communities of old often relied exclusively on their local farms for produce and a poor harvest often meant that families were left hungry. 

This forced farmers to utilise every part of the animal to make their livestock go as far as possible so local communities could survive poor weather conditions and the farms had enough revenue to keep the farm running for another year, hopefully a better one. 

Let’s look at some examples on how they achieved this.  

Almost every part of the animal has a commercial use. Even chicken feet, which are an Asian delicacy, are sold to provide additional revenue to the farms. They are great for soups and stews, and are also sold to pet-stores and pet food manufacturers. Dogs and reptiles love them.  

The tongues of cows and sheep have become popular in several cuisines. This long organ can weigh several hundreds of grams, providing a tasty and nutritious meal.  

The internal organs, often referred to as offal or Tayyib, are collected and sold because not only are they weighty and tasty, they are abundant in nutrients and minerals - often more so than the meat itself. The organs normally include the liver, hearts and kidneys.  

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Must read: Tayyib Chicken Liver And Heart, A Nutritional Punch

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Necks and backs of animals, particularly lamb and beef, while not rich in meaty content, are sold because they are the perfect ingredient for broths, stews, and stocks. The depth of the flavour they provide is able to convert the simplest dish into a culinary masterpiece.  

Intestines and stomachs are often used to create casing for sausages. Their very nature is to hold food passing through them, so they are the perfect ingredient for the task and completely natural. 

Bones and marrow are also used to make broths and are also sold to pet-food manufacturers. 

The hides of animals are often used to manufacture leather products that are often worn as accessories like bags, belts and sometimes even jackets. Feathers are also used to make pillows and duvets, especially those of duck. 

And, let’s not forget our favourite part - the meat. Each part of the animal is carefully cut to ensure nothing is wasted. Although this is true for all animals, it is ever so clear with beef because butchers have popularised the specific cuts of the cow, which now appear on menus and even supermarkets categorise their beef by the cut. 

Many of us are familiar with the classic cuts of meat – the tenderloin, the ribeye, the filet mignon. While these cuts are undoubtedly delicious, they represent only a fraction of what an animal has to offer. Nose-to-tail eating encourages us to explore the untapped potential of lesser-known cuts. These cuts are often more flavourful, more affordable, and offer a unique culinary experience. For instance, beef cheeks are rich and tender when slow-cooked, while oxtail boasts a deep, gelatinous flavour.

Check out our guides on beef cuts by clicking, here, and here, and here

Cooking with the nose-to-tail method

While often associated with antiquated and traditional cuisines, nose-to-tail eating can be a modern, delicious, and sustainable way to enjoy meat, if you only experiment with flavours and techniques. 

The easiest way to incorporate it into your cooking is through slow-cooking techniques, particularly for stews and soups, but don’t limit yourself. Check out our slow-cooking guide. 

The importance of choosing organic meat

Like anything, the quality you can expect to get out of your cooking will greatly depend on the quality of what you put into it and there is no clearer example than the ingredients you use. Fresh is always best and organic leads the way. 

Organic animals are raised in more humane conditions, with access to natural pastures resulting in healthier and a more flavourful produce. This is partly because the animals are grown to maturity without the use of hormones and steroids that are used to bolster their development unnaturally, often resulting in underdeveloped bones and ligaments, which contribute to the quality of the animals flavour. 

By choosing organic, you're supporting sustainable farming practices and reducing the environmental impact of meat production. 

The Environmental Benefits 

By utilising every part of an animal, nose-to-tail eating significantly reduces food waste. This is a critical issue as food production contributes to greenhouse gas emissions. Additionally, organic farming practices have a smaller environmental impact compared to conventional methods. By choosing organic, nose-to-tail eating becomes a powerful tool for sustainability. 

The Recipe: Tender oxtail with Root Vegetables

To help you on your way, try this recipe that showcases the rich flavour and tenderness of oxtail, a cut often overlooked. Oxtail is a cut that requires slow cooking to break down the connective tissue and release its rich flavour. 

Ingredients: 

2 kg oxtail, cut into pieces

2 tablespoons olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

2 tablespoons tomato paste

1 bouquet-garni (thyme, rosemary, bay leaf)

1 bottle red wine (non-alcoholic)

1 litre beef stock

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Butter for serving (optional, but highly recommended)

Instructions: 

  1. Brown the oxtail: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the oxtail with salt and pepper. Brown oxtail pieces on all sides until golden brown.
  1. Remove from the pot and set aside
  1. Sauté vegetables: In the same pot, sauté the onion, carrots, and celery until they have softened. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 30 seconds.
  1. Deglaze and simmer: Deglaze the pot with non-alcoholic red wine, scraping up any browned bits from the bottom. Add the beef stock, Worcestershire sauce, bouquet-garni, thyme, and oregano. Bring to a boil, then reduce heat to low.
  1. Slow cook: Return the oxtail to the pot. Cover and simmer for 3-4 hours, or until the meat is incredibly tender. If available, use a slow-cooker
  1. Thicken the sauce: If desired, remove the oxtail and vegetables from the pot. Strain the cooking liquid and discard the bouquet-garni. Reduce the cooking liquid over medium heat until thickened to your desired consistency.
  1. Serve: Return the oxtail and vegetables to the thickened sauce. Serve hot, with crusty bread, if desired. For a richer flavour, add a knob of butter to each bowl before serving.

Tips:

For a deeper flavour, consider roasting the oxtail pieces before browning. You can add other vegetables to the stew, such as parsnips, turnips, or potatoes, during the last hour of cooking.

Serve with a side of creamy mashed potatoes or polenta. Enjoy your rich, flavourful stew!

 

Final Thoughts 

With the affront of climate change, we are all responsible for making sure that our impact on the Earth is minimal and positive. Here at Halal Origins we pride ourselves for working with local organic farms that are committed to doing their best by the environment, the animals they care for and indeed society.

Part of our mission is to bring you the highest quality organic meat at affordable prices. Whether you want beef, chicken or lamb, offal or stock, we have you covered