While heads, tails and organ meats do not represent as much waste from an animal as the bones and fat, their concentration of minerals and fat-soluble vitamins makes discarding them a huge waste of nutritional value. And, handled properly, they are fantastic.
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“Long Way on a Little” addresses the topic of making local food more affordable and grapples with tough health issues confronting so many Americans today, from diabetes to grain and gluten intolerance. Designed to be the only meat book a home cook could ever need, “Long Way on a Little” is also packed with Hayes’ signature delicious no-fail recipes for perfect roasts and steaks, easy-to-follow techniques to make use of the less-conventional, inexpensive cuts that often go to waste and more.
Cover Courtesy Left to Write Press
Shannon Hayes works with her family raising grassfed meat on Sap Bush Hollow Farm in upstate New York. She is the author of “The Grassfed Gourmet,” “The Farmer and the Grill,” and the controversial best-seller, “Radical Homemakers.”
Photo Courtesy Left to Write Press