Why real nourishment begins where most people stop…
We’ve become a culture obsessed with the obvious:
Beef fillet (yawn).
Chicken breasts (meh).
And he overfished Cod.
Those cuts – prized for convenience and "aesthetics" – are a fraction of the whole.
And in chasing them, we’ve lost the parts that built our biology and made us great.
The forgotten ones.
The slow-cooked bits that take effort and patience to tease the goodness out.
The “waste” scraps that once held families together around the table and in their bodies. Literally.
These were never just leftovers, but proof that if you try, you can find goodness in everything.
The Decline of Nutrient Density
A century ago, meat meant more than marbling.
It meant marrow.
It meant tendon.
It meant tail, trotter, neck, tongue and cheek.I t meant patience, skill, and a deep respect for the whole animal.
Today, nutrient density has plummeted not just from the soil and feed, but from what we even bother to eat.
A landmark 2004 study published in the Journal of the American College of Nutrition found that levels of magnesium, calcium, iron, and B vitamins in modern produce and animal foods have declined significantly since the 1940s.
And when it comes to meat, modern consumers eat less variety, not just volume.
“Organ meats were the original multivitamins. As consumption dropped, so did many of the chronic deficiencies we now supplement to fix.”
— Dr. Weston A. Price,
You don’t get this from a boneless chicken breast, or a Holland and Barret multivitamin.
You get it from the cuts your nan would throw in a stew with a few vegetables from the allotment and herbs from the garden or windowsill.
The Power of "Collagen Cuts"
These "collagen cuts", often the slowest to cook, may be the most urgent to recover and reunite from our roots.
Cartilage, tendons, bone-rich cuts and skin-on joints supply more than just flavour. They offer amino acids often absent in a standard Western diet:
Glycine – Crucial for glutathione synthesis and sleep quality
Proline & Hydroxyproline – Essential for collagen scaffolding in joints, skin, and gut lining
Glucosamine & Chondroitin – Found in cartilage, with strong evidence for joint pain reduction
“Traditional collagen-rich cuts can help correct the methionine-to-glycine imbalance from muscle-meat-heavy diets, which otherwise accelerate aging via methylation stress.”
— Dr. Chris Masterjohn, PhD in Nutritional Sciences
Muscle only diets are a modern phenomenon and an incomplete one.
They can spike inflammation, impair methylation, and leave collagen-deprived systems struggling to keep up.
A 2019 clinical trial published in Nutrients showed that collagen peptide supplementation significantly improved skin elasticity and hydration in women aged 35+.
Imagine what real food versions could do.
Collagen may well be the missing link.
But the collagen we're referring to comes in a living matrix. Not in a powdered, plastic tub that has been dehydrated and taken from its entity. (Although maybe has a place for some).
But in a slow braised oxtail.
A gelatin-rich broth.
Or a slice of beef shin cooked on the bone.
Which gave us an idea...
At Oath, we’ve been quietly crafting something special.
For the past year, we’ve been working on expanding what we do best: bringing forgotten cuts back to your table.
And pretty soon we'll be releasing a range of "collagen cuts" made for slow cookers and fast lives.
Unsung cuts with forgotten and ancestral favourites, from lamb's neck to oxtail and the rest.
We're not really launching new products here, but relaunching these old, forgotten gems.
We can’t share it all just yet, but know this:
Your body isn’t craving more protein.
It’s craving complete nourishment.
Stay tuned, and clear some space in your freezer because it's coming pretty soon.
Speak soon,
R, J & N
We’ve become a culture obsessed with the obvious:
Beef fillet (yawn).
Chicken breasts (meh).
And he overfished Cod.
Those cuts – prized for convenience and "aesthetics" – are a fraction of the whole.
And in chasing them, we’ve lost the parts that built our biology and made us great.
The forgotten ones.
The slow-cooked bits that take effort and patience to tease the goodness out.
The “waste” scraps that once held families together around the table and in their bodies. Literally.
These were never just leftovers, but proof that if you try, you can find goodness in everything.
The Decline of Nutrient Density
A century ago, meat meant more than marbling.
It meant marrow.
It meant tendon.
It meant tail, trotter, neck, tongue and cheek.I t meant patience, skill, and a deep respect for the whole animal.
Today, nutrient density has plummeted not just from the soil and feed, but from what we even bother to eat.
A landmark 2004 study published in the Journal of the American College of Nutrition found that levels of magnesium, calcium, iron, and B vitamins in modern produce and animal foods have declined significantly since the 1940s.
And when it comes to meat, modern consumers eat less variety, not just volume.
“Organ meats were the original multivitamins. As consumption dropped, so did many of the chronic deficiencies we now supplement to fix.”
— Dr. Weston A. Price,
You don’t get this from a boneless chicken breast, or a Holland and Barret multivitamin.
You get it from the cuts your nan would throw in a stew with a few vegetables from the allotment and herbs from the garden or windowsill.
The Power of "Collagen Cuts"
These "collagen cuts", often the slowest to cook, may be the most urgent to recover and reunite from our roots.
Cartilage, tendons, bone-rich cuts and skin-on joints supply more than just flavour. They offer amino acids often absent in a standard Western diet:
Glycine – Crucial for glutathione synthesis and sleep quality
Proline & Hydroxyproline – Essential for collagen scaffolding in joints, skin, and gut lining
Glucosamine & Chondroitin – Found in cartilage, with strong evidence for joint pain reduction
“Traditional collagen-rich cuts can help correct the methionine-to-glycine imbalance from muscle-meat-heavy diets, which otherwise accelerate aging via methylation stress.”
— Dr. Chris Masterjohn, PhD in Nutritional Sciences
Muscle only diets are a modern phenomenon and an incomplete one.
They can spike inflammation, impair methylation, and leave collagen-deprived systems struggling to keep up.
A 2019 clinical trial published in Nutrients showed that collagen peptide supplementation significantly improved skin elasticity and hydration in women aged 35+.
Imagine what real food versions could do.
Collagen may well be the missing link.
But the collagen we're referring to comes in a living matrix. Not in a powdered, plastic tub that has been dehydrated and taken from its entity. (Although maybe has a place for some).
But in a slow braised oxtail.
A gelatin-rich broth.
Or a slice of beef shin cooked on the bone.
Which gave us an idea...
At Oath, we’ve been quietly crafting something special.
For the past year, we’ve been working on expanding what we do best: bringing forgotten cuts back to your table.
And pretty soon we'll be releasing a range of "collagen cuts" made for slow cookers and fast lives.
Unsung cuts with forgotten and ancestral favourites, from lamb's neck to oxtail and the rest.
We're not really launching new products here, but relaunching these old, forgotten gems.
We can’t share it all just yet, but know this:
Your body isn’t craving more protein.
It’s craving complete nourishment.
Stay tuned, and clear some space in your freezer because it's coming pretty soon.
Speak soon,
R, J & N