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Snout to Hoof Butchery FYI


What does it mean to eat nose to tail?

Eating nose to tail means that you are enjoying and using the entire animal, not just prized pieces like chicken breast. This mean you eat the delicious organs, fat and unpopular parts. This is how your ancestors ate before you could get food in grocery stores.

The best way to reduce your environmental footprint is to eat nose to tail.

Waste is a big issue. Our preoccupation with perfection when it comes to our food leads to a ton of wastage.

Grocery stores reject foods that don’t look pretty on shelves. It’s not their fault. They’re responding to what we want.

What happens to these non pretty foods? They go to the landfill.


If we can find a way to use and not waste our meals, it’ll go a long way to helping solve hunger and nutritional deficiencies around the world.

A good step is to ensure your own consumption is in order. Let's open our minds around why and how meat should be consumed.

An issue you may not know about is eating too much muscle meat at the expense of more nutritious sections. This is particularly an issue in the West where the norm is chicken breast, steak and pork chops.

These pieces has little nutrition beyond protein and may be harmful in large doses. More on that below.

I get the appeal for choice pieces that are wrapped in plastic at the butcher counter. It’s what diet and media tell us to eat. It’s wrong.

Let’s Talk About Nose to Tail Eating

Nose to tail eating is simply eating or using every single part of the animal.

It is the way our ancestors ate. The times necessitated it as our distant relatives couldn’t afford to waste any calories and they suffered less chronic diseases than we do now.

A common mistake many health conscious people make is eating too much lean tissue. Western health media focuses on protein over nutrient density.


Please note that this is only an introduction to butchery and would require that you have some partial knowledge of meat cutting and processing.


Snout to Tail Butchery


You will learn about the professional tools of a butcher and how to use them correctly depending on the type of pork, the type of cut, and the culinary purpose of each piece of meat. Likewise, you will also find at your disposal a detailed explanation of the process of making sausages, smoked pork, grilled pork, healing techniques, roasted ham, pork cheese, and many other techniques so that you can get the most out of the whole animal.


Equipment recommended in some of the recipes (not essential for the course):

  • Boning knife ; Get yours here!

  • Large scimitar

  • Bonesaw

  • Brine injector

  • Meat grinder

  • Deli slicer

  • Sausage stuffer / hopper

PROCEDURES & RECIPES

ENWholePigButcheryRecipebook1-230123-152712
.pdf
Download PDF • 2.62MB

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Have a Great Weekend folks. According to our Groundhog Buddy we only have 6 more weeks of Winter!

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