Our culture has demonized and discarded this rich, saturated fat for the last half-century.


The truth is, we’ve become so disconnected from our food– and the process between farm to table.


We’ve collectively turned our noses up at cooking with anything that doesn’t resemble filet mignon. With no market for organs or tallow, butchers don’t have a reason to hang on to these “scraps.”

Not only is this wasteful– it doesn’t make sense.


These cuts are packed with fat-soluble vitamins, essential minerals, and life-sustaining energy.

Instead of throwing out the most useful, nutrient-dense parts of the animal– let’s use them.


Thankfully, the concept of nose-to-tail is being resurrected. There’s value in every part of the animal– not just muscle meats.


With a growing demand for these products, more and more regenerative farmers keep and sell them to consumers who get it.


This is true sustainability. And it’s common sense.


Happy, healthy animals grazing on lush pasture, regenerating the soil, and providing well-rounded nourishment– inside and out.


Let’s continue to follow in our ancestors’ footsteps and cherish the whole animal.


Graze our blog to meet our ranch partners and learn more about regenerative agriculture. Let us know what you think!