# Exclusive Nose-to-Tail Lunches Frida's Field Hosted an 80-Person Lunch to Celebrate Its Cattle By Niko Pajkovic | Published 2022-06-13 | Lifestyle Source: Trend Hunter, https://www.trendhunter.com/trends/fridas-field References: [echo.net.au](https://www.echo.net.au/2022/05/fridas-field-nose-to-tail-lunch/) & [fridasfield](https://www.fridasfield.com/)  Last week, Frida’s Field, a 120-acre farm and restaurant located in Byron Bay, Australia, hosted a special [five-course nose-to-tail long lunch](https://www.trendhunter.com/trends/hawthorn-dining-room) for guests. The exclusive lunch intended to pay tribute to the farm's [sustainably and ethically-reared Angus-Wagyu cattle](https://www.trendhunter.com/trends/wagyu-christmas-joints). The event featured a specialty menu curated by award-winning Chef Alastair Waddell. The menu was crafted to highlight all parts of Frida's Field cattle, honoring the animal's life while showcasing the food waste-reducing potential of nose-to-tail eating. Dishes included cured and smoked brisket and flank with sauerkraut, slow-cooked shin with veggies, and chocolate delice with bone marrow caramel. "We’re hosting this lunch so people can come together and taste the difference; to encourage people to be more conscious of where their meat comes from and how it is grown; and get people excited about minimizing food waste and using the whole beast by experiencing how delicious less ‘premium’ cuts really are," said Frida’s Field founder Jeanie Wylie. Image Credit: Frida's Field ## Trend Insights (Trend Hunter) - Score: 0.8/10 - Popularity: 3% | Activity: 8% | Freshness: 12% - Audience gender: 50% men, 50% women - Primary generations: Gen Z, Millennial, Gen X - Top markets: North America, Europe ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Lifestyle](https://www.trendhunter.com/lifestyle) > [Food](https://www.trendhunter.com/food) ## Key Themes ### Why This Trend Is Growing - **Sustainable Agriculture:** Opportunities for innovating sustainably and ethically reared cattle farming practices. - **Nose-to-tail Eating:** Opportunities for reducing food waste and exploring the culinary potential of alternative cuts of meat. - **Farm-to-table Dining:** Opportunities for creating exclusive dining experiences that showcase the provenance and sustainability of local ingredients. ### Industries Being Reshaped - **Hospitality:** Opportunities for restaurants and hospitality businesses to showcase their commitment to sustainable and ethical food practices. - **Food Production:** Opportunities for food producers to innovate and market sustainably and ethically raised meat products. - **Food Waste Reduction:** Opportunities for businesses to create innovative waste reduction solutions such as nose-to-tail eating and utilizing alternative ingredients in their menus. ## Related on Trend Hunter - [Premium Nose to Tail Meats](https://www.trendhunter.com/trends/nosetotail-meats.md) - [Nose-To-Tail Italian Restaurants](https://www.trendhunter.com/trends/manteca.md) - [Four-Course Festival Feasts](https://www.trendhunter.com/trends/outstanding-in-the-field.md) - [Fine Dining QSR Pop-Ups](https://www.trendhunter.com/trends/kfc-degustation.md) - [Repurposed Train Carriage Experiences](https://www.trendhunter.com/trends/train-carriage.md) - [Historic Culinary Events](https://www.trendhunter.com/trends/historic-culinary-events.md) - [Highly-Localized Village Restaurants](https://www.trendhunter.com/trends/the-pignear-bath.md) - [Intimate Culinary Experiences](https://www.trendhunter.com/trends/private-dining-event.md) - [Branded Dining Experiences](https://www.trendhunter.com/trends/a-taste-of-homegoods.md)