You don’t have to eat a nose or a tail to eat nose-to-tail
While I enjoy a snout, an ear, a pizzle, a rack, a hoof, a cheek, a milt, a collar, a jowl, and a plate of scrapple far more than a boneless chicken breast, or even a dry-aged steak, the fact is I generally buy what is most accessible and that usually means more conventional cuts of […]