What About the Rest of the Cow?
Waste is a big part of our current food culture. It is one of the main issues to tackle in matters of sustainability. This issue becomes crucial not only on the production side of the food chain, but on the consumption side as well. Once we have enjoyed our bife de chorizo, and or our ribs, what about the rest of the animal?
Returning to meat after my 2nd stint as a vegetarian, I decided I would fully commit to a snout to tail philosophy. Snout to tails describes the practice of eating every part of the animal, and not let its undesired parts go to waste. What is deemed a culinary standpoint in most of the western world, is in fact quite common in most Eastern countries and Latin America.
Eliminating waste extends beyond philosophical reasons in today’s world of scarcity. It is not a coincidence that poorer nations have the consumption of less popular cuts of animal protein in their diet and culture.
Anyone who knows their meat is aware that the flesh nearest to the bone or innards, is the most flavorful. When going to an argentine parrilla, skip the bife the chorizo and order entraña, a thin strip of beef which surrounds the cow’s belly. You can get the extra flavor without pushing your culinary limits.
Katie of Seashells and Sunflowers takes a stab at this issue in a very interesting post.
A humorous yet insightful view from none other than Anthony Bourdain in his latest culinary book, The Nasty Bits.
first posted here:
http://www.buenosairesfoodies.com/2010/03/what-about-rest-of-cow.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BuenosAiresFoodies+%28Buenos+Aires+Foodies%29
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