Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: RickB on April 29, 2013, 05:53:30 PM
-
Most grocerie stores dont have them, good idea where to find them? Even most of the small butchers are only cutting primals.
-
My Dad, many years ago used to take the bone marrow from bones and spread it on bread.
Can't say I have tried it myself.
-
Most grocerie stores dont have them, good idea where to find them? Even most of the small butchers are only cutting primals.
Most marrow bones stay with the processor now days. However, they can be ordered by the butcher shop or the store. Just ask (really curious to the answers you get!)
-
If you tell me what to do with it (has to be really good) I will ask.
-
Most grocerie stores dont have them, good idea where to find them? Even most of the small butchers are only cutting primals.
Most marrow bones stay with the processor now days. However, they can be ordered by the butcher shop or the store. Just ask (really curious to the answers you get!)
Last time I saw them was at a asian farmers market. But the were the small ones more for cooking than eating. I want the big ones you can stick a straw in! :D
-
My Dad, many years ago used to take the bone marrow from bones and spread it on bread.
Can't say I have tried it myself.
Nectar of the Gods!
-
My Dad, many years ago used to take the bone marrow from bones and spread it on bread.
Can't say I have tried it myself.
My grandfather did the same thing.
-
If you tell me what to do with it (has to be really good) I will ask.
There are many recipies on the net. My fav is to roast for 15 to 25 min at 450 till the marrow is like butter. Spread on a toasted buttered baquette slice rubbed with a raw garlic clove and and die a happy man! :D
-
Love marrow. Really comes down to having a butcher who will work with you to get them.
-
Most grocerie stores dont have them, good idea where to find them? Even most of the small butchers are only cutting primals.
Most marrow bones stay with the processor now days. However, they can be ordered by the butcher shop or the store. Just ask (really curious to the answers you get!)
Also, if you know any one that owns a restaurant, they can order them from one of their suppliers.
-
Oh whAt happened to the good old days when butchers had sides hanging in the back. Most of my family is from KC and they always bought sides and split them up.
-
Oh whAt happened to the good old days when butchers had sides hanging in the back. Most of my family is from KC and they always bought sides and split them up.
Good luck with that.
The last two decades have seen a tremendous change in the way you, the consumer, buy meat. If you look closely at the meat counter you'll see that the fresh cut meat section has been reduced drastically and replaced with 'ready to eat' packaged meals, heat 'n serve meats and cry-o-vac cuts of beef, pork and chicken.
Along with the disappearing fresh cuts of meat, I'm sure you've noticed that all the meat counter personnel have also disappeared. The age of finding a highly skilled meat cutter in your large supermarkets and discount/box stores is basically over. How often have you asked some one in the meat department a question and you get a blank stare in return?Or, "I dunno"...."Ah..ah...ah..let me find out"....."Jeez, how do I know, I was bagging groceries til yesterday".
-
Been more than two decades! More like four >:(
-
If you tell me what to do with it (has to be really good) I will ask.
You can make some terrific sauces with marrow; Bordelaise sauce for meat, suga sauce for pasta and others. Younger generations reject them, in the same way they reject organ meat, tongue and the like.
-
[You can make some terrific sauces with marrow; Bordelaise sauce for meat, suga sauce for pasta and others. Younger generations reject them, in the same way they reject organ meat, tongue and the like.
[/quote]
At least around the Northwest here, there's been a bit of resurgence in popularity of marrow bones amongst the younger crowd. I've been to a couple of restaurants in Portland that have marrow bones on the appetizer menu (and a few more that have added osso buco to their dinner selections). A few of the larger Asian markets that carry bones, but definitely not standard stock for 'regular' stores.
As for organ meats, I am one lucky girl to have grown up eating all that good stuff! There are a few Mexican places around that have 'lengua' on the menu, and thankfully a few groceries carry beef tongue around here too. I've introduced a lot of friends to organ meats (we raise our own chickens and rabbits), and they are always surprised with how delicious they are, since they didn't grow up eating it. My 14 year old step son hasn't taken the mental 'plunge' for tongue yet, but sure eats his share of sauteed rabbit liver!
-
I was watching a segment of 'Food Paradise" the other day and some of the upscale steak houses are serving the marrow bones, split in half, with garlic toast.
-
Several sites on line sell beef or veal marrow bones. Local meat cutter ordered a 10 lb box in for me - not cheap but a couple good sized marrow bones will make a fair beef stock into a great stock. Also great as others said as a spread.
-
Perusing one of the stores today and saw marrow bones for $2.49 lb ???