Waste nothing. Remember: wasting meat is just an offal thing to do… Yeah, sorry about that one, I know, I know.
OK, a quick shout-out to the the chefs who’ve setup the Carcass Cartel. Their mission statement:
“The Carcass Cartel is a revolt against waste and an initiative to highlight just how modern, approachable, uncomplicated, delicious and, above all, ethical nose to tail eating can be – spearheaded by some of the UK’s most exciting chefs.”
There’s some interesting names here, inc. Elizabeth Haig of MeiMei
Tom Griffiths of Flank and Neil Rankin from the Temper group.
They’ve some interesting pieces e.g. on ethically farmed meat and one on “alphabet offal” a subject on which I’m also (still) in the process of writing a long-form piece on. Mine will be better . But it isn’t here yet, so I guess this will do for the moment. It’s not bad…