Nose to Tail Eating

Eating nose to tail means cooking with the entire animal.

In so many ways nose to tail eating is something to be celebrated. From reducing an environmental footprint to minimising food waste, alternative cuts grown on regenerative pastures can be highly nutritious and offers versatility in your kitchen. Our markets host producers who take pride in their work, the land, and the animals they are custodians of.

Every time an animal is moved our farmers have cuts that we may be less familiar with. These cuts are often lighter on your wallet too. Think chuck and hanger steak, aged dairy beef flank steak, lamb sirloin, pork shoulder, goat shoulder, beef liver, and mutton chops.

Chat to your favourite farmer about exploring new cuts in your kitchen!