2019-02-22 Americans Embrace Off Cuts of Meat

Pig ears, calfs brains, and beef cheeks are longer second tier meats. These cuts are moving to the center of the plate in fancy restaurants as well as local diners across America. Europeans have long championed the nose-to-tail approach in classic dishes like Italian chicken liver crostini and tripe in tomato sauce, French foie gras and andouillette sausage, and German liverwurst and zungenwurst (blood sausage with beef tongue). While dishes like chitlins have always been part of the American culinary vernacular, economic and dining trends over the past decade have brought other types of offal into the spotlight. To beat the recession in 2008, American chefs started getting creative with cheaper cuts of meat. Younger diners eager for new taste sensations with a side of sustainability gobbled them up. Now, demand for lesser known cuts has grown so much that it's shrinking the price gap between them and once-desirable cuts like beef tenderloin and ribeye steaks. Get the full story here.

calfs brains on toast


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