All of us want to support the farm to table movement, but sometimes we fail to realize that for this movement to really take hold and grow from a niche to a regional and national phenomenon, we as a people have to change how we look at farm products. We all want the perfectly grassfed ribeye steak or a delicious pastured pork chop, but what we often fail to realize is that a ribeye or a pork chop is a very small part of a whole cow/hog. To give you an example, bones skin fat and organ meats comprise about 30-40% of hogs and cattle while steaks, bacon and pork chops are only about 25% of the animal. What about the rest of the animal? A local farmer puts their blood, sweat, tears and money in humanely raising the ENTIRE animal, but when we all just demand a small part of the entire animal, what's a farmer to do with the rest. So here at IndiePlate, we have taken a pledge to find new ways of making it easy for you to enjoy consuming all parts of an animal, AND TRULY MAKE FARM-TO-TABLE A SUSTAINABLE MOVEMENT - we call this "HEAD-TO-TAIL" eating!