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Calf Brains and Pig Snouts: U.S. Embraces Nose-to-Tail Menus

  • Nontraditional meat cuts seen featured from Portland to Miami
  • People are looking for ‘something adventurous to eat’
Calf Brain Toast, prepared with lemon and herbs, at Cafe Marie Jeanne in Chicago.
Calf Brain Toast, prepared with lemon and herbs, at Cafe Marie Jeanne in Chicago.Source: Brian Eaves via Cafe Marie Jeanne
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Calf brains, pig snouts and beef cheeks: Yuck, right?

Not so fast. While the rest of the world has been doing this for centuries, Americans are just starting to catch up when it comes to nose-to-tail eating. Nontraditional cuts of meat are popping up on menus from Portland to Miami. And people are loving them.