Moose nose and prairie oysters: Sask. farmer, chef say nose-to-tail cooking is a sustainable option

Source: CBC News, April 22, 2019

Using every part of the animal requires some creativity, but is possible

Melanie Boldt has a beef with the concept that eating meat is bad for the environment, or that people should get more, or all, of their protein from plant-based sources.

“Not all meat is created equally, and I think to paint all meat with the same brush would be a mistake,” she said.

“I don’t think that you can compare what we do to meat that comes from some big feedlot far away.”

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Image Source: Submitted by Pine View Farms to CBC News 

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