Nose to tail eating is a culinary concept and approach to food consumption that encourages using as much of an animal as possible, rather than just the popular or traditional cuts of meat.
The idea is to minimise waste and make use of the entire animal in cooking and eating.
In traditional Western cooking, many people focus on the most desirable cuts of meat, such as steaks, chops, and fillets, while less popular or less tender parts of the animal, like organ meats, offal, and bones, are often discarded.
Nose to tail eating seeks to change this by using every part of the animal for food, including the "nose" (head) and the "tail" (often the less commonly consumed parts).
This approach not only reduces food waste but also aligns with sustainable and ethical food practices, as it maximizes the use of the animal and respects the sacrifice made by the animal for food production.