adj. Relating to a movement or philosophy that believes in consuming all edible parts of an animal.
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In culinary terms, it's called nose-to-tail.

It's the basis of traditional European cuisine and the cooking styles of most indigenous populations on Earth. If you're going to bother to hunt and slaughter an animal for food, then every single edible piece of the animal, from its nose to its tail, gets used somehow, some way.
—Neil Godbout, “Wanting a piece of the pie,” Prince George Citizen (British Columbia), June 17, 2014
The "nose-to-tail" philosophy, which has been so heartily adopted over the past few years, has not been a conscious effort of education, it is for me a byproduct of this search for pleasure.
—Fergus Henderson, “Feet, glands, shanks, tripe. That's what I like to eat,” The Observer, April 27, 2014
1994 (earliest)
St John, in the City, jocularly puts on its bills ''nose to tail eating''. It should probably add ''. . . and hand to mouth organisation''. The food is delicious, if wearingly, self-consciously English (sheep's heads and marrow bones), and everything was fine, though noisy, for the first course.
—Geraldine Bedell, “There's nothing chic about secret second families,” The Independent (London), November 06, 1994
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