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re: Anybody getting a 1/4 or 1/2 cow this fall?
Posted on 9/13/23 at 1:47 pm to dexy82
Posted on 9/13/23 at 1:47 pm to dexy82
quote:
Do you opt for the offal?
Liver, heart, oxtail etc?
Yes. I get those things and the tongue too. Liver is one of those things you either like or don't like. Tail, tongue, and heart can all be prepared several ways and are good if you like beef.
I have a couple of ways to do heart and I love tongue tacos. Tail makes great stew and stock.
We'll be getting 1/4 sometime this fall. Not in any big hurry because I still have some from last year. Tails and tongues have gotten expensive in many stores.
There isn't a lot of meat on a tail, but it's great for soups and stews.
This post was edited on 9/13/23 at 5:26 pm
3
Posted on 9/14/23 at 6:57 am to SpotCheckBilly
quote:
There isn't a lot of meat on a tail, but it's great for soups and stews.
Ox tail soup was a staple during the fall months when I was growing up. Last time I priced ox tails I left them at the store due to how much they've gone up. I could buy some good steaks for what they were costing.
Posted on 9/14/23 at 4:58 pm to SpotCheckBilly
So when someone orders 1/4 a cow is the ox tail, tongue and heart, brain and liver etc extra cost or do you just hope the other purchasers don’t want them? We butcher our own and never have thought to how they sell 1/4 or 1/2 cow when so much good stuff is not “meat”.
Posted on 9/15/23 at 12:23 pm to SpotCheckBilly
quote:
There isn't a lot of meat on a tail, but it's great for soups and stews.
I love oxtails slow cooked with gravy over rice. My travels have taken me to Indonesia over 40 times with 17 of those trips onwards to Bali, and I love Soup Buntut (They spell it Sup Buntut) which is an oxtail soup. I cook it here in Abu Dhabi when I miss it, as this Cajun cooks it much better than the few Indonesian restaurants here in Abu Dhabi.
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