Whole animal butchery is the practice of processing an entire animal into various cuts of meat, rather than just using specific parts. This method promotes sustainability by minimizing waste and utilizing all parts of the animal, including organs and bones, for various culinary purposes. It often involves traditional techniques that have been passed down through generations. This approach is gaining popularity among chefs and home cooks who value the connection to their food sources. By understanding the anatomy of the animal, butchers can create a diverse range of products, from sausages to broths, enhancing the overall culinary experience.