The Nose-to-Tail Movement: Is Your Kitchen on-board?

Nose-to-tail cooking celebrates the whole animal, turning lesser-used cuts into delicious, profitable dishes.

This popular movement supports sustainability by reducing waste and encourages culinary creativity in pubs and clubs.

Beef cheeks, pork shoulder, lamb neck, and chicken livers offer unique textures and intense flavours when prepared thoughtfully. They also typically come at a lower cost per kilogram, improving food cost margins without sacrificing quality.

Success with nose-to-tail relies on staff training and smart supply partnerships.

At à La Carte Meats, we provide chefs with consistent, expertly trimmed cuts and prep advice to help your kitchen confidently use the whole animal.

Beyond economics, offering nose-to-tail dishes signals to diners that your venue values ethical sourcing and innovative cooking, enhancing your brand reputation.