Whether beef, pork, veal or poultry, here you will find all you need to know about meat.

Meat guide – diversity of the animal

Even if we today prefer to eat chicken breast and beefsteak, an animal consists of more than just its prime cuts. This meat guide provides a brief overview of what the individual parts are called and where they are found on the animal. Micarna has set itself the goal of fundamentally using every part of the animal. That means we aim to use as much as possible for good.

This trend is called “nose to tail”. Behind it is the strong conviction that it would be unfair to the slaughtered animal if it were not to be used from head to tail. A glance at the meat diagram shows: not only schnitzel and breast are parts of the animal, but that there are many other parts that are entirely suitable for eating.