AtlasMas

The muzzle is the front part of the head of cattle, specifically the region of the nostrils and muzzle. It is one of the lesser-known parts, but when prepared properly, it can surprise with its delicate, inimitable flavour. Especially in French cuisine, it has a firm place on the menu, cooked simply in broth with potatoes and vegetables. In Germany and the Czech Republic, we are familiar with it prepared in a slightly sour “ox muzzle salad”. It is a cut that requires time and care and, like certain kinds of forgotten offal, it deserves to be rediscovered.