When cuts of meat and ocean fare were thrown away or sold for pennies

[Mule 11]

These cuts and scraps were used to make fine table fare at the expense of time by the cook to make culinary delights by experienced cooks. Now these parts and pieces are rediculous in price. For example. Cow tail/ox tail at 7 to 8 dollars a pound. Insane...

[BUGEYE]

ox tail stew or soup is delicious.

[Mule 11]

ox tail stew or soup is delicious.

Agreed. Point is. Boneless strip steak is but a bit more and a premium cut for a bit more. I won’t pay 3 times what a lower end cut should sell for. No one else should either...

[DEACONLLB]

Maybe one of the best stews that I ever had was oxtail.

Deaconllb

[Dee]

I've never heard of ox tail, but I assume it is on the same end of the bovine as the BS. 

[Mule 11]

I've never heard of ox tail, but I assume it is on the same end of the bovine as the BS. 

It is and should sell accordingly...

[BUGEYE]

Maybe one of the best stews that I ever had was oxtail.

Deaconllb

To me, ox tail is the best flavored part of the cow.

[mcbammer]

   chicken feet soup is mighty tasty too.

[Dee]

I'll stick with cubed up tenderloin in my stews.

[Mule 11]

Maybe one of the best stews that I ever had was oxtail.

Deaconllb

To me, ox tail is the best flavored part of the cow.

Tougher and harder cuts of meat to cook have more flavor. Cooks know this.

[Ranger99]

When I was young, they just nearly gave
ribs and chicken wings away at the grocery
store. Very seldom did they sell cut up
chickens. It wasn't until the skinless
boneless chicken breast fad came along
that packages of various cut up chicken
pieces were widely sold. Now,  you seldom
see whole chickens in the stores around
here.  Briskets are way higher than a
good steak, and a brisket used to be
considered a trash cut.
Years ago there was an older man that
went to the various barbecue cook offs
and big shindigs that was semi famous
around here as a cowboy cook type.
I remember they had him on one of the
upbeat trendy television shows and was
asking about his cooking and such, and
I don't think he gave the answers they
expected him to. He said that a brisket
was probably the sorriest cut of meat
that was sold, and instead of some
secret special expensive rub, he used
the cheapest store brand salt and ground
black pepper he could buy. He used
broken pieces of oak and mesquite limbs
that he picked up off the ground to cook
with.  His barbecued meat was beyond
criticism, but I don't think the trendy
crowd liked the way he talked about cooking
because there wasn't any special ingredients
or techniques involved and it all turned
out so good

[ironglow]

  .
   I can recall when the butcher would give away beef bones for the dog, if you asked.  Now days, people are paying a couple bucks per bone.

      Back a dozen years ago, the wife and I stopped by  LeJeune, to visit our grandson's wife while he was serving in Iraq. For lunch, she took us to an ethnic restaurant.  It was black owned and operated.  The waitresses were all dressed in little black uniforms, with bright white collars etc.

 Looking at the menu, I noticed something called "neck bones". I thought, "what can anybody do with neck bones" ?
     I would seem that picking through the articulated bones would be more trouble than they were worth..

   I got daring, so I ordered some.  Well, I didn't have to worry about picking the meat out the bones, because the meat was falling out from the bones..and with whatever seasoning and culinary skills ...those neck bones were a delicious repast !

[Casull]

  .
   I can recall when the butcher would give away beef bones for the dog, if you aksked.  Now days, people are paying a couple bucks per bone.

      Back a dozen years ago, the wife and I stopped by  LeJeune, to visit our grandson's wife while he was serving in Iraq. For lunch, she took us to an ethnic restaurant.  It was black owned and operated.  The waitresses were all dressed in little black uniforms, with bright white collars etc.

 Looking at the menu, I noticed something called "neck bones". I thought, "what can anybody do with neck bones" ?
     I would seem that picking through the articulated bones would be more trouble than they were worth..

   I got daring, so I ordered some.  Well, I didn't have to worry about picking the meat out the bones, because the meat was falling out from the bones..and with whatever seasoning and culinary skills ...those neck bones were a delicious repast !

Beef neck bones are delicious.  Been eating those for years.  Tastes a lot like shanks.

[ironglow]

.
  It seems no matter where, Ireland, Scotland, the Balkans or Russia, as well as in our own country, those who are on the lowest income scale, and have to dowith the lesser food items..come up with some culinary "magic" to make cheap stuff taste good..

   ...All except haggis, that is !   

[Casull]

Eat a lot of ribeye too, but depending on the mood, it would be a toss up between neck bones and ribeye.

[BUGEYE]

Eat a lot of ribeye too, but depending on the mood, it would be a toss up between neck bones and ribeye.

To me, the neck bones win that culinary taste contest. 
And, I'd take brisket before a steak, lots of flavor there.