Those odd-shaped ends and scraps? Don’t toss them. Cube them for stir-fries, grind them for homemade sausage, or freeze them for stock. Waste is a mindset, not a necessity.
You can even slice the fat cap into small pieces and render it for lard—perfect for roasting potatoes. This is how grandmothers in every culture kept their kitchens running, and it’s deeply satisfying to do the same.
In a world of convenience packaging, reclaiming a whole cut is a small act of rebellion. It connects you to the food, the animal, and the skill that humans have practiced for millennia.
