Where once there were steaks and chops and chicken breasts, there are now novel nose-to-tail cuts such as culotte, short ribs, shoulder, neck and thighs—more value-conscious and comforting, but also more adaptable to cheffy culinary flourishes and global inspirations.

Experts kicking off World Water Week have issued a dire warning: If humans do not change their habits, the global population may have to abandon its meat-heavy meals or risk facing a food supply crisis by the year 2050.