Smart Parts, the title of a piece in the NY TImes on the second of November, was a refreshing article about people eating Paleo,
OK, no, it wasn't.. per se... BUT it's generally the same gist.
EAT THE WHOLE ANIMAL
NOSE TO TAIL DINING
What? Even the fatty bits? Even the organs? Aren't they way too high in saturated fat?
Perhaps, if that were ALL you ate, maybe so.
I see absolutely nothing wrong and nothing 'not Paleo' about eating the ear of a pastured pig, the brains of a grass fed cow or the liver of a free range hen.
Of course, I love the more commonly served pork tenderloin, filet mignon and chicken breast just as much as the next (Paleo) girl, BUT the idea of only eating part of an animal (and leaving the rest to... what?) does not make sense.
Find the idea off-putting?
Have you ever eaten a hot dog, a sausage or a burger from a fast food joint? What do you suppose might have been in those?
Read the article and heed the advice- get to know your local butcher, expand your palate and save a dollar! Think of the price difference between dry aged grass fed filet and any of the remaining 'bits'!
If you need extra encouragement, check out some of the growing number of eateries, from fine dining to hole-in-the-walls that offer amazingly delectable preparations of many these cuts.
Time for dinner...marrow, garlic and, of course... garlic kale await!
I'm definitely in favour of eating more of the animal - I bet the other cuts would be a lot cheaper too. I just never see them in my butchers, I guess I'll have to ask! I can't wait for the day I have my own animals on my own farm!
Posted by: Suz @ Paleo Network | November 04, 2011 at 05:19 AM
One thing that holds me back is the smell. I tried cooking liver one time and it stunk up the house so badly I vowed never to do that again. Maybe it was because it was a commercially produced beef liver, not pasture-fed? Or does all organ meat have a distinct odor when cooked?
Posted by: Linda | November 04, 2011 at 11:46 AM
Good point; often you do have to ask as many butchers do not
put the bits out on display.
I was pleasantly surprised when I asked my butcher on the off-chance if he had beef shanks
cut lengthwise to make for an easy roasted marrow prep...and not only did
he have some in the back freezer (not in the case), they were ridiculously cheap!
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Posted by: Nell | November 04, 2011 at 12:26 PM
I agree; there is definitely a different smell to liver compared to a NY Steak!
I dont find ALL organ meats to have as strong a smell as others...One of my clients with a background in Indian Cuisine found that by cooking with what he referred to as strong ingredients like garlic, onion and blooming some of the spices he used in other dishes like coriander and turmeric, that they seemed to lessen the smell of the entrails he cooked, but then, of course, he said his house smells like curry! : )
Nell Stephenson
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Posted by: Nell | November 04, 2011 at 01:23 PM
Great point Nell about the fact that people are eating organ meats/offal all the time when they eat hot dogs and sausages. Of course the food manufacturers put in tons of sweeteners, salt and flavourings to mask the orignal taste...
Posted by: Glenn | November 06, 2011 at 01:23 AM
Yes, nothing like a little MGS to liven things up a little!
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Posted by: Nell | November 06, 2011 at 03:51 AM