From Nose to Tail: Inspiring Ways to Use Lesser-Known Cuts
As sustainability becomes an essential pillar in modern professional kitchens, the philosophy of “nose-to-tail” cooking has never been more relevant—or more exciting. At Udale, we believe that using every part of the animal isn’t just responsible, it’s a showcase of true culinary skill. Chefs who embrace lesser-used cuts are not only reducing waste, but also unlocking incredible flavours, textures, and stories for their menus.
From the richness of lamb neck to the melting tenderness of pork collar, our expertly butchered, British-sourced meat offers chefs the tools to create dishes that rival prime cuts in every way—often at a more accessible price point and with greater sustainability.
Cuts That Deserve a Spot on Your Menu
Beef Shin
A powerhouse of flavour, beef shin is ideal for slow cooking. Think beef shin ragù cooked low and slow with red wine, garlic, and rosemary, paired with hand-cut pappardelle or spooned over creamy mash. The connective tissue breaks down beautifully, creating richness and silkiness that outshines many prime cuts.
Lamb Neck Fillets
Underrated and underused, lamb neck fillets are tender and full of sweet, gamey character. They grill superbly when marinated or work wonders braised with Moroccan spices and apricots. Slice thin for small plates or serve whole as a centrepiece dish.
Pork Collar Steak
This cut is a chef’s best-kept secret. With superb marbling and flavour, pork collar takes on a char like few other cuts. Perfect grilled and served with a smoky apple glaze or sous vide for ultimate tenderness before a quick pan-finish.
Oxtail
A deeply traditional cut that offers modern potential. Use it to create a crystal-clear oxtail consommé, bringing elegance and refinement to a rustic ingredient. Or go the comfort route with slow-braised oxtail paired with parsnip purée and red wine reduction.
Chef Tips for Maximising These Cuts
Time is your best tool. Lesser-known cuts often benefit from slow cooking, low temperatures, and patience.
Use acidic marinades. For grilling or pan-frying, tenderise tougher cuts with vinegar, citrus, or buttermilk bases.
Break the rules. Use lamb neck in tacos, beef shin in shepherd’s pie, or pork collar in bao buns—innovation thrives on the unexpected.
Tell the story. Diners are increasingly engaged with provenance and sustainability. Featuring nose-to-tail dishes gives your menu integrity and edge.
Menu Inspiration
Slow-Braised Lamb Neck, Preserved Lemon, Chickpea & Harissa Jus
Beef Shin & Bone Marrow Pie, All-Butter Pastry, Heritage Carrots
Chargrilled Pork Collar, Apple Kimchi & Smoked Crème Fraîche
Oxtail Tortellini, Beef Broth, Shaved Celery & Parsley Oil
Why Source Nose-to-Tail with Udale?
At Udale, we pride ourselves on our ability to support chefs with versatility, quality and traceability. Our deep relationships with UK farmers mean we can provide not only premium prime cuts, but also a wide array of lesser-used, expertly prepared off-cuts that let your creativity shine.
Whether you're looking to expand your offering, cut costs without compromising on flavour, or tell a better sustainability story, we're here to help you get more from every carcass.
Speak to your Udale account manager today to build a bespoke order that celebrates every cut. From lamb neck to ox cheek, we’ll help you deliver unforgettable flavour—ethically, economically, and deliciously.
