Whether it is because I am old-fashioned or just a purist, I do not know, but I always attempt to use as much of an animal as possible.
There is a limit though, as I only use whatever part I can as long as I know of a way to cook it so it tastes good. Some of the bits which are overlooked by many, but which I have eaten all my life, are tails of various animals. And few tails rank as high up the good tucker list as those of young scrub bulls or other young bovines.
There is a reason why French cuisine has always
