On the Nose: Consuming Unconventional Cuts of Meat
by CWA
@ 22 Feb 2019
As a form of sustainable eating, Americans have recently come to embrace non-traditional cuts of meat.
Known as nose-to-tail eating, chefs have recently taken up creating dishes with calf brains, pig face, rabbit kidneys, and chicken hearts. Items like offal and sweetbreads have been on trendy New York restaurant menus for a few years, but as foodie culture goes mainstream, non-traditional cuts of meat are becoming more prevalent.
This may be a little less uncommon in Singapore, where the explosion of culture means that we have managed to try different types of meat from all over, but it's certainly a good way to elevate and bring in a completely different texture to your cooking, especially for those who may feel a little uninspired when it comes to creating new dishes. At the same time, a more mainstream emphasis on nose-to-tail eating means less wastage on meat and more sustainable methods to consume these items.
Click on
this article to learn more, and be inspired to use these ingredients in your food today!
Photo credits: Shutterstock
