Next to the Bone


Not a fad


Nose to tail and everything in between. Everything.


Down to the bone…

  • Cuerámaro, Guanajuato, Mexico
  • December 6, 2013
  • All rights reserved

In the US, “nose-to-tail,” “breaking down the carcass” and “grass-fed lean beef” are movements – and some say various forms of food fads. These ideas are also quite expensive to fund. I happen to think they are fine but I also know that here in Mexico – if you avoid the biggest supermarket chains – this is just our way of life. If you don’t look closely, you might think these photos were taken 50 years ago, but actually they are from today. A carcass is brought in – and the break down starts immediately. The same thing would have happened (before the advent of supermarket chains) at a market in a small town in the US, 70 years ago.

Now, meat processing in the US is done with power equipment at large factory-style butchers. People express a fear, or at least disgust, at seeing “where it comes from.” It is sad – really. Yes, this process does cost more – but it favors the small shops who care about every sale and every animal. And somehow – we have good quality meat and less problems than the gigantic supply chains seem to have. Yes, we do cook differently to accommodate the lean, fibrous quality of our meat. But – it is good and healthy.

Don’t believe everything you read or hear. Your neighbors across the border have many of the things you pay extra for and I hope we will continue to. You can try it for y9urself anywhere in Mexico. Maybe you already have.