Nose to Tail: Offal and Beyond

This class provides a safe, approachable, and deeply nourishing introduction to whole-animal, nose-to-tail cooking—one of the most ethical, sustainable, economical, and health-supportive ways to work with animals.

For most of human history, animals were not broken down into anonymous cuts of meat. They were respected, carefully processed, and fully utilized. Organs, fat, connective tissue, and bones were valued not only because nothing was wasted, but because these parts are among the most nutrient-dense foods available to humans.

We’ll begin with a practical foundation for working with offal and other often-overlooked parts of the animal, covering:

• How to source high-quality offal safely and responsibly

• Food safety considerations and best practices

• Proper storage, handling, and preparation techniques

• How to approach unfamiliar cuts with confidence

From there, we’ll move into hands-on cooking and processing, learning how to transform some of the least utilized—and most misunderstood—parts of the animal into food that is deeply nourishing, satisfying, and genuinely delicious.

While specific dishes may vary, skills and techniques covered will include:

• Rendering animal fats and working with marrow

• Making liver pâté

• Working with organs such as heart and kidneys

• Preparing rich, mineral-dense bone broth

This class is about more than learning new recipes. It’s about rebuilding a respectful relationship with the animals that nourish us—using the whole animal thoughtfully, wasting less, and gaining access to nutrients that modern diets often lack.

By the end of the class, you’ll leave with practical skills, increased confidence, and a new appreciation for how whole-animal cooking can support both personal health and a more responsible food system—without sacrificing pleasure at the table.

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