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re: Anybody getting a 1/4 or 1/2 cow this fall?
Posted on 9/14/23 at 7:50 am to SpotCheckBilly
Posted on 9/14/23 at 7:50 am to SpotCheckBilly
quote:
It's good stuff, and yes, the prices they are charging for tongues and tails these days are crazy. Both used to be inexpensive.
When I was younger my mom would sometimes send me to Puglia's Grocery Store on St. Claude and Caffin Ave. to get beef bones from the butcher so she could make beef stock.
They'd bundle them up in butcher paper and just give them to me "No Charge".
Last time I was looking for beef bones to make a stock I stopped in Tag's Meat Market, a real butcher shop in Chalmette that still breaks down their meat. Those once free bones were being sold for $1 a lb. and that was over 10 years ago. Not sure what they ask for them now.
1
Posted on 9/14/23 at 10:20 am to gumbo2176
quote:
When I was younger my mom would sometimes send me to Puglia's Grocery Store on St. Claude and Caffin Ave. to get beef bones from the butcher so she could make beef stock.
They'd bundle them up in butcher paper and just give them to me "No Charge".
Our former processor would ask we we wanted a bag of bones. I got them a couple of years and would dump them on the Primo and smoke them. I'd them give them to a friend who had a dog kennel. He'd offer them to customers as a lagniappe.
I could have made stock with them, but I would do that from the tail bones and other bones. I wonder if the current processor would give them to me.
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