Chef Chris Cosentino’s educational and inspirational tool for those who are interested in learning about and cooking with offal.

Offal and Meat Consumption in the News

With all the recent books on meat such as “The compassionate carnivore” and “The shameless carnivore: A manifesto for meat lovers” and the recent USDA debacle in chino, I have been getting alot of calls about my beliefs on animal husbandry as well as my fondness for offal cookery. Here are two articles about meat and offal consumption that I have recently been interviewed for.

Respecting the meat you eat.

Haute cuisine, head to tail

Both of these articles are showing the growing interest in properly raised animals as well as offal cookery. Its amazing how people are changing their tune, do to the effects of mass factory farming leaving a huge foot print as well as its disrespect to the animals.

Its great to see that people want to turn the clock back and save these cuts as well as return to proper farming techniques. This is a breath of fresh air, which I look forward to seeing more of.

Leave a Comment (2)

  1. Chris, I really like your site and you have helped me to open my eyes as to what meat products I am using. I don’t just mean as in quality standards but exactly how and where and what happened to the meats I am going to serve to my clientele and my children.

    Colin | | Reply
  2. I’m finding it enlightening to see that my purveyors are just starting to put a wider variety of offals and secondary cuts on my order guide. I think that if you look at the numbers, it’s hard to resist using the entire animal’s goods. It takes a leap of faith for my clientele to start to order these menu items, but the fiscal risk for me is minimal. It’s definitely a “one step at a time” thing, but I think this kind of press is what will generate the interest.
    Chris, thanx for what you do.

    bob mcgee | | Reply