5th Quarter

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Organs BEEF
Bones BEEF
Lard BEEF & PORK

From the Italian culinary term quinto quarto, the ‘fifth quarter’ refers to all offal taken through the butchering process, including the fat, bones, and organs. 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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From the Italian culinary term quinto quarto, the ‘fifth quarter’ refers to all offal taken through the butchering process, including the fat, bones, and organs. 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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