Underrated and misunderstood, incorporating offal into our diets is highly nutritious and inexpensive way to eat more sustainably.
You don’t have to go back very many generations to find a time when organs were the most prized part of an animal to consume. As well as having a far higher nutritional value than the muscle meat we tend to favour today, incorporating what is these days considered waste products into our diets is not only a far more ethical and sustainable way to eat, but it’s nearly always less expensive, too.
WHAT CHANGED?
Like so many other things, it was the ramping up of large-scale supply chains in the hunt for convenience that probably led to offal falling out of favour among most Australians today. When local abattoirs were the norm rather than the exception, and when slaughtering homegrown animals didn’t come with all the red tape associated with it
