Whole animals refer to animals that are used in their entirety for various purposes, such as food, research, or education. This concept often applies to livestock, like cows, pigs, and chickens, which are processed for meat, where every part can be utilized, including organs and bones. In culinary practices, whole animals can be prepared in various ways, such as roasting or butchering, allowing chefs to create diverse dishes. This approach promotes sustainability by minimizing waste and encouraging the use of all parts of the animal, aligning with practices in farm-to-table movements and nose-to-tail cooking.