Whole-Animal Cooking: 6 ways to make sure nothing goes to waste

Some tricks of the trade for preparing meat the sustainable way.
Whole Animal Cooking Tips

rban Kitchen Group’s (UKG) executive chef Tim Kolanko slices the lamb he roasted for the cookout.

Nose-to-tail eating means using every part of the animal in food preparation, letting nothing go to waste, says Urban Kitchen Group’s executive chef Tim Kolanko. It’s one of the most economically and environmentally friendly ways to approach meat preparation.

And here are a few things you can make with the parts that don’t make it to the cookout.

1. Ragu

“Use the less desirable, sinewy trimmings and different cuts to make a delicious ragu cooked low and slow,” Tim says.

2. Broth

Toss the ends of vegetables, bones and simple herbs and spices into a pot to make a broth you can use to cook meats, steam vegetables or reduce into a sauce.

3. Bone marrow

Roast the cleaned-of-meat bones with a little salt until they are rich, unctuous and simply irresistible.

4. Pâté

Water, liver, onion, sherry, butter, salt, pepper and mace combine to make this savory spread.

5. Sausage

Use a meat grinder to make sausage, or make your own ground meat using a sharp knife. Make cuts that are 1/4-inch apart at a 45-degree angle that only go 75% of the way through the meat. Then flip the meat over and repeat the process on the other side. Flip it back over, and this time make cuts 1/4-inch apart at a 90-degree angle and still only going 75% of the way through the meat. Flip it over one last time, repeat and you’re done.

6. Pho

This Vietnamese staple starts with a variety of types of bones.

Categories: Entertaining, Food & Drink, Tricks of the trade