Went to a butcher shop in Portland last week

Everyone raves about the whole animal approach but I saw them wasting so much trim. They threw out a whole bucket of good fat that could've been ground into sausage. Am I the only one who thinks the 'nose to tail' talk is mostly marketing?

2 comments

2 Comments

williamschmidt4d ago

Well, I wouldn't be so quick to judge without knowing the whole story. A whole bucket of fat isn't always trimmings they could use for sausage, it depends on the fat type and freshness. Lots of times, fat that's been sitting out too long or is from a certain part of the animal just isn't good for grinding. It can go rancid fast or have a weird texture that ruins a batch of sausage. Nose to tail is a real thing for many of us, but it doesn't mean every single scrap gets used. Some waste is just unavoidable in a real butcher shop, and tossing bad trim is better than selling a poor product.

sandra9164d ago

Agree with you there. A lot of people don't realize how fast fat can go bad, especially if it's been sitting around. Better to toss it than risk giving someone a bad product.