Cookaholics Bulletin Board

I just bought a small Beef Share from here. Beef Share One of my co-workers has a share and has been very happy with his deliveries. Between Produce and Beef, I should be all set for the next year.

My first delivery. Beef Tenderloin (2 Small Packages), Sirloin Tip (1), Stew Meat (1), Ribeyes (2), Chuck Roast (1) and Ground Beef (4). The total weight is 12 lbs. My next delivery will be in June.

I sent an email inquiring about bones and Offal for my next delivery. This is their response.

Todd,
that is not a problem, thanks for letting me know. For bones, do you want bare marrow bones, or soup bones with (quite a bit of) meat on them? We can include organ meat as well and it doesn`t count towards your delivery weight.
Thanks,
Anda

If I ask for Marrow Bones, should I have them Split or cut crosswise? I'm not sure as I have never prepared them before. What about the Offal? I was never a big fan of Beef liver. What about the other organs? Any suggestions?

I usually use marrow bones as a cheat to make commercial beef broth taste more like homemade. I get them cut crosswise like dog treats. Then I brown them and toss them into soup.

I know nothing about offal and even less about homemade stock, but I like meaty soup bones that make exceptional soup broth. Tails and necks should not be overlooked if the price is right. They have some connective tissue will render into some sort of gelatinous substance that makes my broth jiggle like jello when it is cooled.

Todd,

You should ask about hanging tenders and spider steaks (the tail wagger). These are frequently tossed.

Tim

If you want to roast the marrow, have them split lengthwise.

If you get beef heart, you can make real coney sauce (the Michiganders will know what this is).

It's funny that you mention this! I was talking to a friend of mine a couple of weeks ago about Coney Sauce. We were talking about grinding the meat three times to get the right consistency. I will definitely ask for beef heart and kidney for my next order.

I like meaty soup bones, personally (I tend to go for shank with the big centre bone and lots of meat around it - it makes for the best French Onion Soup, and then I save the beef to shred into tomato based pasta sauces). I like ox tails too for braising into a ragu for pasta (but they are really fatty, so you want to braise them a day ahead, and then cool and de-fat before shredding the meat and thickening the sauce) or for soup. Offal meat and me are not friends though.

I seem to recall that somebody here has a fabulous tongue recipe... who was it?