Sales of ‘forgotten cuts’ of meat have soared in the UK, as Brits embrace ‘nose–to–tail eating’.
Waitrose has seen a 91 per cent increase in sales of heart, a 33 per cent increase in liver, and a 25 per cent increase in kidneys, compared to this time last year.
Libby Nicolls, Meat Counter Buyer at Waitrose, said: ‘”Forgotten cuts” are officially back on the menu! We’re seeing a shift as food lovers move beyond the basics to experiment with nose–to–tail cooking.’
The news will come as no surprise to many TikTok users, who often take to the platform to post their meals.
‘Offal may not be “cool” but it’s gloriously tasty…’ said @krumpli2015 while sharing a recipe for devilled kidneys on toast.
@izzyfelixhealth posted a chicken liver recipe, explaining: ‘I feel like in this day and age especially in the UK a large majority of people have a strong perception that offal meats like hearts, kidneys, liver etc taste awful and are weird to consume.
‘But honestly they can be super tasty when cooked right and this easy recipe is a great place to start!!’
And @eggsdaily4life posted footage of lamb lungs on a breakfast dish, joking: ‘We ain’t scared of offal for breakfast.’
The news will come as no surprise to many TikTok users, who often take to the platform to post their meals
Offal – which is both cheap and dense in vitamins and minerals – was once a regular part of people’s diets in the UK.
Traditional dishes include a terrine made from pig’s head, known as ‘brawn’, and ‘chitterlings’ – pigs’ intestines that are plaited before cooking.
In recent decades, these dishes have fallen out of favour.
However, Waitrose’s sales figures show that offal is having somewhat of a resurgence.
Compared to this time last year, sales for lamb liver have spiked by 33 per cent, lamb kidneys by 25 per cent, lamb hearts by 91 per cent, and beef rump heart steak by 88 per cent.
Meanwhile, searches for offal–based dishes on Waitrose.com are also up.
Searches for ‘lamb’s liver with caramelised onions’ have increased by 200 per ecnt, along with ‘ox cheek stew’ (up 20 per cent), and ‘lamb neck and pepper stew’ (up 52 per cent).
The surge in popularity is being driven by a mix of factors, according to Ms Nicolls.
Liver, heart, tongue, and kidneys should become staples for Brits if we want to save the planet. Pictured: an offal Bolognese, made by a Daily Mail journalist
‘Social media has made mastering “Grandma–style” techniques much easier, and there’s a more mindful approach to food waste,’ she explained.
‘Since these aren’t as pricey as the “usual” cuts, they’re also incredibly accessible.
‘By embracing “nose–to–tail” eating, people are rediscovering that foods from lamb kidney to ox tail are actually the secret to getting that incredible, deep, restaurant–quality flavour at home.’
There are several positive impacts associated with reintroducing these forgotten meats – including environmental and health benefits.
‘Lamb heart, liver, and kidneys are great natural sources of Vitamin B12, iron, and various other micronutrients, which provide energy and support immune systems,’ explained Emer Lowry, a nutritionist at Waitrose.
‘They also provide a rich source of protein for those wanting to add more high quality, nutrient dense foods into their diets.’
While there are clear benefits, persuading people to eat offal isn’t easy.
Rather than offering up straight tongues, kidneys, or hearts, previous research has suggested the solution may be to use offal in familiar meals.
While offal was once popular, meat-eaters in the UK today typically only eat muscle tissue. However, there are several positive impacts associated with reintroducing these forgotten meats – including environmental and health benefits
In a recent study of 390 meat eaters in the UK, offal–enriched mince proved popular in dishes like spaghetti Bolognese, meatballs, burgers, and shepherd’s pie.
If you fancy joining the trend, Paul Gamble, Senior Innovation Chef at Waitrose, recommends using an overnight marinade to ensure your offal isn’t too chewy.
‘When you’re tackling something as lean as lamb hearts, the marinade is your best friend – not just for the punch of flavour, but for the texture,’ he advised.
‘I always recommend at least two hours, though overnight is where the magic happens.
‘A simple base of olive oil, lemon juice, and woody herbs like rosemary or thyme works wonders; the acid gently breaks down those hard–working muscle fibers long before they even hit the pan.’
