No more waste.
STRONG BUT PLEASING FLAVOURS.
It is time the spotlight fell upon the corner of the stage occupied by offal. Neglected in the past, judged and classified as poor food for poor people, or even as almost worthless leftovers from the processing. But times change.
Although broadminded palates, and sound pleasure-loving instincts, have always appreciated offal, it is only recently that the turn of the tide has raised these parts of the meat to a level where they reconcile tradition and haute cuisine. The result is a series of strokes of genius that have transformed hitherto disregarded morsels into breathtaking emotions.
Offal is living its moment of glory. And we believe it’s here to stay.
Brain, Rumen and their friends.
FROM THE HEAD TO THE TROTTERS.
We suggest you rein in your initial enthusiasm, which we know is genuine, since offal is to be “handled with care”. Certain delicacies have the bad habit of existing in a single exemplar per head of cattle processed.
| Head | Neck | Tripe | Other |
|---|---|---|---|
| Head | Trachea | Rumen (Large stomach) |
Lateral diaphragms |
| Cheek | Heart | Omasum | Kidneys |
| Tongue | Lungs | Abomasum | Trotters |
| Diaphragm | Oesophagus | Tendons | |
| Liver | Tail | ||
| Marrow |
