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From the Italian culinary term quinto quarto, the ‘fifth quarter’ refers to all offal taken through the butchering process, including the fat (beef & pork), bones (beef), and organs (beef). These cuts are some of the most nutrient dense and flavourful, and are increasingly recognized as the cornerstone to rich cuisine and a healthy diet. The ‘fifth quarter’ also refers back to the fact that these cuts account for roughly a quarter of the weight of a carcass. Thus, preparing offal honors all parts of the animal, and is essential to sustainably producing and eating meats.
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