Hi. I didn't see any similar questions, so I'm throwing this one out to any other offal lovers. Since going paleo, what offal and other "odd" animal bits have you tried? C'mon, don't be shy :P Here's my list, from head to tail: brain: pork,... (more)
We've been buying grassfed beef sides for a few years, but have always gone to a USDA facility. We get the standard organ meats (heart and liver), but have not been able to obtain beef hooves and other cool stuff, like glands. I may be able to... (more)
In April, some friends and I will butcher a couple naturally/organically/humanely raised pigs. We all enjoy the usual parts: loins/chops/roasts, bacon/belly, fat, leaf lard, bulk ground, and various sausages in natural casings (we grind the meat... (more)
For the sake of all that is porky YES take it all! You can roast, or smoke, the whole head, or half a head, and pick away, that's what we did at my old cooking place, we also would plop heads into huge pots for stock. Add the trotters to stock,... (more)
I'm really into the nature-respecting aspects of this lifestyle. Part of "The Vegetarian Myth," details how life cycles are vital for good soil cultivation - bones return to the earth, break down and feed plants, essentially. As I bagged up a pile... (more)
We're lucky enough in Seattle to have a curbside compost program that includes animal products. No liquids though, so if I have old stock I mix that in with a big pile of soil out back or toss it out on the lawn and water it in.