When mapping out my site I knew that I wanted to make categories to hone in on ingredients. Because of this I would need images for the top of each of the categories. When thinking about what the the images for the meat ingredients I wanted to not just show a cut of meat but instead the whole animal.
It’s shocking to me the number of people that eat meat and don’t think about the life and the animal they are consuming. It can be a sad and depressing though to be aware you’re eating the flesh of a living being, but what I think is important is to never loose sight of that you are just doing that.
We should know where our meat comes form. The kind of life it had and even be thankful and respectful to that life as we consume it. A big part of that is using the whole animal. Not just the parts we like. Sure a filet mignon is delicious but a well prepared beer shank is too. Learning how to use everything from head to hoof is a goal of mine. Not because I think liver is delicious (Although I have had some that are great), but because it’s shows respect to the life you chose to consume. What’s important to know is who to prepare every part of the animal. This doesn’t mean you have to eat the head. What this means is learning that not only are there delicious things like the jowls but that heads can offer amazing flavor in things like stocks.
This is going to be a journey but one I fully intend on going on. With that in mind I came up with using the “butcher diagrams” on the full animal shapes to showcase it’s not about a single part of the animal but that it’s actually about the whole animal and where our food comes from.
I think it is also equally important to not buy specific cuts of meat rather buy the animal. I am eager to start this concept. I think it’s too easy to detach ourselves from the act of eating an animal when we just grab a boneless skinless chicken breast in a package in the grocery store. I learned a lot about turkeys last year when I bought my bird and then boned the whole thing.I used the breast and thighs to make roulades, and then used the carcass and the back to make a stock. I used the stock to make the gravy. It’s far from suing the whole animal but it made me much more aware of the animal I was cooking when I did all the boning, skinning, and segmenting myself.