Inside Out – using unusual cuts of meat

16 August, 2019

Using unusual cuts of meats and organs aren’t anything new, however to westerners we can find eating these curious and bodily bits somewhat unnerving. While us carnivores wouldn’t hesitate to dig in to a juicy leg of chicken wing or pop a piece of perfectly cooked pork belly into our gobs, why does the thought of eating an organ or different part of an animal make us hesitant? Why is the concept of using ‘the whole’ animal so hard to wrap our modern minds around?

We’re accustomed to seeing our meats perfectly trimmed and cut in prepacked plastic packing or carefully displayed at our local butcher. But what happens to the rest of the
animal once we picked our prime pieces? Well, quite simply they often end up in the bin. What a waste huh! Did you know that between 520-620 million animals are killed in abattoirs every year in Australia alone, still much of those animals are picked apart with the perfectly editable remaining parts simply being thrown away. But the good news is, ‘Nose to tail’ eating is making a comeback and the trend is big waves in modern day western cooking. We’re learning a thing or two from our global forefathers about the importance of using the whole animal to avoid waste and we’re finally understanding that these once dissected and discarded pieces actually taste incredible when prepared right.

Any foodie will know that half the fun of eating food is exploring new textures, new smells and flavours which broaden not only our pallets, but our minds. And speaking of broadening our minds, in some cultures, its believed that eating certain parts animal, the animals strengthening and magic powers then transfer onto your own body! This superstition alone is worth trying a fish eye or two don’t you think? Are entrails and organs really that icky to imagine eating? Given that pate, ceviche, ribs aren’t really that crazy of a concept, it’s not hard to see how things like tripe and tongue could be any less delicious than a slab or steak or an oyster? When prepared correctly, it turns out that eating innards isn’t only environmentally friendly eating as well as often being packed with nutrients, but it can taste super scrumptious too.

To ease your way into the big wide world of ‘nose to tail’ eating why not ease your way in gently, starting with a delicious bone broth. Bones are rich in nutrients and vitamins and contain calcium, phosphorous and magnesium as well as collagen. Try a delicious brewed bone broth ramen slowly cooked for 18 hours to bring out the beautiful rich layers of the pork itself. And if you’re feeling a little more adventurous, why not try a little tripe in your next hotpot over at Memory Tongue. Their eclectic range of traditionally loved entrails and organs slowly seeped in their bubbling brews of authentic Malatang flavours are sure to start you off on the right foot. Come on… liver little! (sorry, we couldn’t help ourselves).