Nose to Tail
I almost blatantly hijacked cookie8's braising thread but fortunately caught myself just in time! My post was in response to dcarch's comment:
"We basically waste 1/2 of an animal each time we slaughter one."
Dcarch (or anyone), do you know that as a fact and/or do you know how our percentage compares with the rest of the world?
I tried to find these stats a while back, with no success. As just a guess, I find 50% or anything close very difficult to believe. Sure we may have limited cuts in our butcher case, but does that mean the rest isn't used in less obvious places? Off-hand I'm thinking of pet food, sausage, commercial stock/broth, exported to other nations (or even ethnic neighborhoods within our nation) where it might be more in demand, etc. I wouldn't consider any of these options a waste. And with these options I have a hard time believing the industry throws out much of what could be sold. It would be nice if more of it ended up in the meat case though.