🐂 Nose to Tail Butchery: Our Commitment to Minimal Waste

Respecting the whole animal. Nourishing the whole community.

At the heart of our organic butchery is a simple but powerful philosophy: use everything, waste nothing. Our approach to nose-to-tail butchery isn’t just about tradition—it’s about responsibility, sustainability, and making the most of every animal we raise with care.

🥩 What Is Nose-to-Tail Butchery?

Nose-to-tail butchery means exactly what it sounds like—honouring the whole animal, from the more popular cuts like ribeye and sirloin, right down to the bones, organs, skin, and fat. In our organic butchery, we don’t see "offcuts" or "scraps"—we see opportunity, nutrition, and craftsmanship.

🌍 Why It Matters: Sustainability & Respect

Every animal raised organically on our partner farms is given the highest welfare standards, the freedom to roam, and a natural, chemical-free diet. We believe that if an animal is to give its life for our nourishment, it deserves to be used with intention, respect, and zero waste.

From an environmental standpoint, nose-to-tail butchery helps:

• 🌱 Reduce waste and landfill impact

• 🛻 Minimise unnecessary transport of animal byproducts

• 🔁 Close the loop in regenerative farming practices by using bones and fat for stocks, broths, and cooking fats

When practiced thoughtfully, it supports a food system that’s kinder to animals, people, and the planet.

🍽️ Nutrition in Every Cut

It’s a common misconception that only prime cuts are "good" cuts. In truth, many of the most nutritious parts of the animal are the least used.

• Organ meats like liver, kidney, and heart are packed with iron, B vitamins, and essential minerals

• Bones and marrow are rich in collagen, gelatin, and calcium, making for deeply nourishing stocks and broths

• Fat and skin can be rendered into cooking fats or crisped up for flavourful, satisfying dishes

• Offcuts like oxtail, shin, and cheeks are deep in flavour and perfect for slow-cooked meals

When used creatively, these cuts not only stretch further, but they bring a richness and nutritional value that’s hard to beat.

🧑🍳 Cooking Nose to Tail: Ideas & Inspiration

We love sharing how-tos, recipes, and tips with our community. Here are just a few ways we help customers cook nose-to-tail:

• Slow-Cooked Ox Cheek Stew – melt-in-the-mouth, rich and hearty

• Bone Broth – simmered for 12+ hours, packed with collagen and goodness

• Crispy Pork Skin or Crackling – zero waste, maximum crunch

• Liver Pâté or Mincemeat Blends – perfect for adding depth to burgers and meatballs

• Beef Heart Skewers – marinated and grilled, a delicious lean protein option

• Homemade Tallow or Lard – rendered cooking fats for roasting and frying

Our butchers are always happy to help you choose the right cuts and offer guidance on how to cook them—whether it’s your first time trying liver or you’re a bone broth connoisseur.

🤝 Our Promise

As an organic butchery, we believe it’s not enough to source meat responsibly—we must use it responsibly too. That means working closely with farmers, using traditional butchery techniques, educating our customers, and sharing delicious ways to cook every part of the animal.

Choosing nose-to-tail isn’t just a return to old ways—it’s a forward-thinking solution for food sustainability, nutrition, and respect. And we’re proud to lead that movement, one cut at a time.