Eat from nose to tail
For most of human history, we ate the odd bits of animals—the tails, the organs, the feet—because that was what we had. And
now we're back to that place, out of renewed appreciation for a well-raised animal and out of our deepening realization that
wasting parts of it is a shame. Specialty butchers now offer parts we haven't seen in decades: trotters, livers, even heads.
And dozens of chefs around the West pride themselves on using every bit of the animals they order. Some of our favorite restaurants
for whole-animal cooking: