The Benefits of Eating Nose-to-Tail: Why the Whole Animal Matters

Every once in a while, an article comes along that perfectly captures something we've been trying to share for years.

This week, we're honored to share an article from The Epoch Times on the benefits of eating nose-to-tail. Not only does it highlight the nutritional, environmental, and ethical importance of using the whole animal, but it also features insights from two people we deeply admire: Sally Fallon Morell, founder of the Weston A. Price Foundation, and Joel Salatin of Polyface Farm. To have Bill included alongside these pioneers in the real food movement is truly humbling.

Bill Schindler (center) guides a student through breaking down a pig during a nose-to-tail butchering class. Courtesy of Jill Jasuta

At Modern Stone Age, we've long believed that food is about so much more than calories or protein. Traditional foodways, nutrient density, honoring the whole animal, supporting local farmers, and reconnecting people with where their food comes from are at the heart of everything we do. This article does a beautiful job of explaining why those principles matter now more than ever - plus there are some recipes such as the one below!

Courtesy of Weston A Price

Help Us Spread the Message

We hope you'll take a few minutes to read it and share it with someone who may be curious about why we make bone broth, teach butchery, use organ meats, and advocate for a more complete relationship with our food.

Enjoy the article! Here’s a sneak peek of the content shared!

Nutrient comparison: raw beef steak vs. organ meats (per 100 g). Illustration by The Epoch Times, Shutterstock

Here’s also a PDF if you want to read it without logging in ;-)