Episode 4: Gourmet Farmer | Nose to tail

After slaughtering a cow on the farm, Matthew Evans wants to honour its life with a complete nose-to tail-experience - meaning using its meat, its offal and its hide.

Breakfast crumpets at Fat Pig Farm. Source: Gourmet Farmer

After slaughtering a cow on the farm, Matthew Evans wants to honour this life by using as much of her carcass as possible. After the meat is butchered and the offal turned into fertilizer, he takes the cowhide to a backyard tannery. He wants to turn it into leather aprons for use in his new farm-to-table restaurant, which is currently under construction.

Source: Gourmet Farmer

Recipes

Braised beef cheeks with ginger and lemongrass

Olive and rosemary focaccia

Crumpets

Visit the Gourmet Farmer program page for recipes and to find out more about the show. Return to the Gourmet Farmer homepage.