5

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Best animal parts

Answered on August 19, 2014
Created April 12, 2011 at 1:47 AM

Hi again. I am wondering what people out there consider the best part of the animal outside of organs and muscle meat. Ideally I am looking to stock up on some cheap animal bits that can be easily acquired in conventional circles(namely grocery stores and neighbouring farms as there are no ethnic stores where I am currently located). The pork hocks I obtained today fit the bill--but perhaps there is better fare out there in the abbatoire?

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9 Answers

2
Medium avatar

(5136)

on April 12, 2011
at 05:15 AM

what are your neighboring farmers raising? I doubt you'd find much of this stuff at the grocery store. Pigs trotters are really great too. Pig jowls are heaven, and don't tell anyone because no one seems to know. (i've gotten free trotters, a pigs liver and a pigs head from my local farmer) If your neighboring farmers are a small enough operation that they slaughter their own animals, sometimes they might want an extra hand to help with the workload. That should earn you a tasty morsel or two.

2
9d43f6873107e17ca4d1a5055aa7a2ad

on April 12, 2011
at 01:53 AM

I use necks quite often. They are bony, but also have quite a bit of fat and some juicy meat. I usually braise them for six hours, pick off the fat and meaty bits and crisp them, then use the sinews and bones for stock. I often eat tendons at Asian restaurants and they are delish, but I've never made them.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on April 12, 2011
at 05:13 AM

Beef cheecks and oxtails are great for braises, cheecks are propably the tastiest cut. In some areas where they are valued, cheecks can be expencive. Tongue is great as always too.

1
1d952d225819b0229e93160a90bf9bf8

on April 12, 2011
at 04:40 AM

Beef cheek and beef tongue are both incredible,as is lamb breast,any kind of liver.I took pig stomach recently,cooked it down with peppers,onions and spices for several hours,then put it on a plate with avocado and pico de gallo.Yum.

1
C0fcb48d7da4f76fac17318efd2cd6b8

on April 12, 2011
at 02:34 AM

Pasture fed beef heart is versatile and very tasty.

1
037448c8b9767fe643b0c35a5a107713

(160)

on April 12, 2011
at 02:05 AM

Tongue. It's very cheap and absolutely delicious.

0
Cfccbcf3450ac4919311ded8ef162d49

(2312)

on April 12, 2011
at 05:05 AM

besides the organs - liver, heart, kidney, tongue?

How about oxtail, tripe, intestine, blood, pigs ears, testicles. I doubt you'll many of those at a regular grocery store though, unless there is an ethnic section. Your best bet would be to get to know your local butcher and ask him to save those when he get animals in to butcher.

0
64433a05384cd9717c1aa6bf7e98b661

(15236)

on April 12, 2011
at 02:25 AM

There is a lot of mention of liver on this site. For a long time I ate bison liver, which was not very tasty. I just started eating veal liver which I get a 'normal' supermarket for a very cheap price and it tastes surprisingly good.

-1
A65499f2f8c65602881550fe309cd48c

(3501)

on April 12, 2011
at 02:27 AM

We get "beef cheek" relatively cheap and it's delicious...as well as marrow bones. We roast the marrow bones in the oven, and while it's not 100% (we're not radical...just "mostly") we spread the marrow on toasted (in the marrow that's melted in the pan) whole wheat farmer's bread (like a big crusty baguette type) and put sliced tomatoes, chopped green onion and fresh basil on it..like a little open faced sandwich...amazing!

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