Respect for the animal
Fillet, hoof and entrecôte make up only 7 % of a slaughtered animal. What happens to the rest? Shouldn't the animal be fully utilised? Nose to Tail - the trend to fully utilise the animal from snout to tail - represents the return to the animal and the appreciation of its meat.
"Be nice to animals - even to the slaughtered ones!" The British cook and book author Fergus Henderson pleads for eating all parts of the animal instead of just picking out its precious parts. This out of respect for the slaughtered animals. The gastronome coined the expression "Nose to Tail", from the snout to the tail. The consumer should take an interest in where the roast on the plate comes from and learn again that no piece is too inferior to make something delicious out of it. Turn to the Coop butcher of your choice and ask without hesitation. He will be happy to advise you and take your order. So you know where the meat comes from.
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