How to Eat Nose to Tail

Aug 2, 2018

Farmhouse news

How to Eat Nose to Tail

By embracing ‘secondary’ cuts of meat we can reduce food waste and discover a whole new world of delicious flavours that are better for the budget and for the environment.

If the idea of eating offal is too much to stomach, a great way to embrace the nose to tailphilosophy is to start buying and cooking secondary cuts of meats. Consumer demand forprime and easytocookcuts of meat, means that a large part of the animal carcass is thrownaway resulting in in an incredible amount of food waste. With a little time and care in the kitchenthese cuts can be transformed into meltingly tender and flavoursome meat dishes that are muchcheaper to buy than the popular prime cuts.

Theres one general rule to follow when cooking with secondary cuts and thats to keep thingslow and slow. Longer marination and slower cooking times will help break down the musclefibres and leave you with meat that falls off the bone.

Amelia Bright from Amber Creek Farm , produces pasture raised free range pork alongside herhusband Dan on their Gippsland property. Amelia says that pork cheeks are a great secondarycut for people to start with because They look and taste like meat, and you get a nice bit ofcrackle around them too. My favourite part of the pig is the shoulder, which is considered asecondary cut, and my family love my recipe for slow cooked pork shoulder (see below.)

When it comes to secondary cuts of beef, bolar blade a big muscle layered with fat andgelatine is perfect for slow braising. Oxtail, one of the toughest and gristly parts of the wholecow, canmake a sublime stew or casserole. When cookedslowly lamb shoulder can be more flavoursome than the leg, and lamb flanks are delicious slowroasted in the oven until the meat falls of the bone.

Amber Creek Farm along with many other ethical and sustainable Farmhouse producers offercustomers the chance to purchase whole animals of varying sizes that are then cut to orderdepending on individual needs. If unsure about what quantity could fit into your freezer, Ameliaexplains that 10 kg of pork packs down to roughly one green eco shopping bag whenbutchered.

Start your nose to tail cooking adventure here:
Amber Creek Farm
Gippsland Natural Beef
Down to Earth
Annies Angus
Rutherglen Lamb

RECIPE - Amelias Seasonal Herb Slow Cooked Pork Shoulder

This is a great one pot meal that takes about 15 mins to get started and 5 mins to shred themeat at the end. Its perfect for those days where you have to feed the pigs and move fencesand want to come back inside to a hearty warm meal at the end of the day. Amelia Bright

Ingredients

1 pasture raised pork shoulder roast on the bone (size to suit family, but you will want leftovers!)
2 onions quartered and skin on
6 cloves garlic squashed
2 large handfuls of herbs on the stalk, like rosemary and sage
Milk to cover roast (approx 4 cups)
Liquid to top up, which can include stock, water, white wine or cream
cup of good quality extra virgin olive oil
Salt and pepper to taste

Method

1. In an oven proof pot that your roast comfortably fits in, heat oil and then brown each side of the roast
2. On the final side of browning, toss in garlic, onions, herbs and salt and pepper to taste
3. Cook until fragrant
4. Pour in milk and top up with your liquid of choice until the roast is covered
5. Pop a lid on if you like a milky gravy at the end, or if you prefer a more concentrated gravy cook with the lid off
6. Cook in oven at 160C for anywhere between 2.5 - 4hrs, until the meat falls apart
7. Remove meat from sauce and shred with a fork. Pour the remainder of the liquid (gravy) through a colander to remove onion and herbs
8. Boil the gravy until reduced
9. I like to then pour the gravy over the bowl full of meat and serve the meat on creamy
potato mash with fresh crunchy greens on the side.

Recipe kindly provided by Amber Creek Farm