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I was reading a food magazine in the waiting room and saw a piece about 'nose to tail' eating
The writer was talking about how more home cooks want to use every part of the animal now. They quoted a chef in Portland who said, 'If you're going to take a life, you should use it all.' It made me think about how we sell things. We push the prime cuts hard, but maybe we should talk up the offal and bones more. How do you guys get customers excited about buying liver or making stock?
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miles_roberts227mo ago
My local butcher in Asheville started doing free demos on Saturday mornings, like how to make chicken liver pate. They went from throwing livers away to selling out every week. Showing people what to actually do with the stuff is key, way better than just putting it in the case. A little hands-on help makes those cuts feel less scary, you know?
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stellag216mo ago
Totally agree about the free demos, that's such a smart move. My butcher started doing something similar with soup bones, just a little card with basic stock steps. It went from a weird thing in the back to people actually asking for it. You're right, just having it there isn't enough, people need that little push to see how easy it can be. Showing the "how" makes all the difference.
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barbara_moore737mo ago
That Portland chef has a point. Maybe we need recipe cards right by the livers.
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