I went to Cash and Carry today. May is National Beef Month. That may
be why the following variety meats were for sale.

Marrow Gut - unbraided $23.90 for 30 pounds
Beef Cut Feet $8.90 for 10 pounds
Beef Cheek Meat $19.80 for 10 pounds

The beef cheek meat is the only thing that I could figure out making
something of. What do you do with beef feet and unbraided? marrow
gut?

Oh, they also had Honeycomb Tripe $12.99 for 10 pounds, but I know
what that's about.

Janet US

Janet Bostwick > wrote:

> I went to Cash and Carry today. May is National Beef Month. That may
> be why the following variety meats were for sale.
>
> Marrow Gut - unbraided $23.90 for 30 pounds
> Beef Cut Feet $8.90 for 10 pounds
> Beef Cheek Meat $19.80 for 10 pounds
>
> The beef cheek meat is the only thing that I could figure out making
> something of. What do you do with beef feet and unbraided? marrow
> gut?

Beef cheek meat is supreme stewing meat.

Beef feet can be used for the same purposes as veal or pork feet (pig
trotters), but they need longer cooking. For example, they can be used
for a headcheese-like dishes, such as the Russian "studen'" (in which
beef feet are traditional, as distinct from the Ukrainian "kholodets"
made with pig trotters).

Marrow gut is milk-fed calf's chitterlings. Ideally, they are uncleaned
and contain the partially digested milk. There is an old and famous
Roman dish, pasta (particularly rigatoni) con la pagliata/pajata, which
I mentioned before. The chitterlings (intestines) are braided, i.e.
tied at intervals, to form "rounds", so they do not lose their contents
during cooking. They are then cooked with oil, _lardo_ and soffritto,
and then with some wine and tomato purée for a couple of hours. They
are served over rigatoni and sprinkled with pecorino. Apparently, each
serving traditionally contains two such "rounds".

> Oh, they also had Honeycomb Tripe $12.99 for 10 pounds, but I know
> what that's about.

You can cook trippa alla romana, if you want to remain in that region...
or menudo, if you do not...

Victor

On Mon, 16 May 2011 23:35:01 +0200, (Victor Sack)
wrote:

>Janet Bostwick > wrote:
>
>> I went to Cash and Carry today. May is National Beef Month. That may
>> be why the following variety meats were for sale.
>>
>> Marrow Gut - unbraided $23.90 for 30 pounds
>> Beef Cut Feet $8.90 for 10 pounds
>> Beef Cheek Meat $19.80 for 10 pounds
>>
>> The beef cheek meat is the only thing that I could figure out making
>> something of. What do you do with beef feet and unbraided? marrow
>> gut?
>
>Beef cheek meat is supreme stewing meat.
>
>Beef feet can be used for the same purposes as veal or pork feet (pig
>trotters), but they need longer cooking. For example, they can be used
>for a headcheese-like dishes, such as the Russian "studen'" (in which
>beef feet are traditional, as distinct from the Ukrainian "kholodets"
>made with pig trotters).
>
>Marrow gut is milk-fed calf's chitterlings. Ideally, they are uncleaned
>and contain the partially digested milk. There is an old and famous
>Roman dish, pasta (particularly rigatoni) con la pagliata/pajata, which
>I mentioned before. The chitterlings (intestines) are braided, i.e.
>tied at intervals, to form "rounds", so they do not lose their contents
>during cooking. They are then cooked with oil, _lardo_ and soffritto,
>and then with some wine and tomato purée for a couple of hours. They
>are served over rigatoni and sprinkled with pecorino. Apparently, each
>serving traditionally contains two such "rounds".
>
>> Oh, they also had Honeycomb Tripe $12.99 for 10 pounds, but I know
>> what that's about.
>
>You can cook trippa alla romana, if you want to remain in that region...
>or menudo, if you do not...
>
>Victor

Thanks Victor. Obviously these items are outside my culinary
ethnicity. My understanding is that most cheek meat is outstanding
for flavor. Is this true in your experience? I think I'll give a
pass on the feet and gut.
Janet US

Janet Bostwick wrote:
>
> I went to Cash and Carry today. May is National Beef Month. That may
> be why the following variety meats were for sale.
>
> Beef Cut Feet $8.90 for 10 pounds
>
> What do you do with beef feet ...

Rendered slowly for their gelatin. I'd rather have the factory process
it and buy the powder. But I like pickled pigs feet so in principle it
could be pickled like that and eaten after a year on the shelf settling
in the pickling liquid.

Janet Bostwick wrote:
> I went to Cash and Carry today. May is National Beef Month. That may
> be why the following variety meats were for sale.
>
> Marrow Gut - unbraided $23.90 for 30 pounds
> Beef Cut Feet $8.90 for 10 pounds
> Beef Cheek Meat $19.80 for 10 pounds
>
> The beef cheek meat is the only thing that I could figure out making
> something of. What do you do with beef feet and unbraided? marrow
> gut?
>
> Oh, they also had Honeycomb Tripe $12.99 for 10 pounds, but I know
> what that's about.
>
> Janet US

I saw cheeks on the menu when I was in New York City last year.
Since then, I have noticed it a few more times. I regret not
having it. I can't say I have seen marrow gut or cut feet either
in a shop or a restaurant.

--
Jean B.

On May 16, 1:42*pm, Janet Bostwick > wrote:
> I went to Cash and Carry today. *May is National Beef Month. *That may
> be why the following variety meats were for sale. *
>
> Marrow Gut - unbraided $23.90 for 30 pounds
> Beef Cut Feet $8.90 for 10 pounds
> Beef Cheek Meat $19.80 for 10 pounds
>
> The beef cheek meat is the only thing that I could figure out making
> something of. *What do you do with beef feet and unbraided? marrow
> gut?
>
> Oh, they also had Honeycomb Tripe $12.99 for 10 pounds, but I know
> what that's about.
>
> Janet US

The beef feet (pata) are used along with beef honeycomb tripe as a
basis for menudo, which when made correctly is wonderful.

Harriet & critters

On Mon, 16 May 2011 21:37:35 -0500, Omelet >
wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> I went to Cash and Carry today. May is National Beef Month. That may
>> be why the following variety meats were for sale.
>>
>> Marrow Gut - unbraided $23.90 for 30 pounds
>> Beef Cut Feet $8.90 for 10 pounds
>> Beef Cheek Meat $19.80 for 10 pounds
>>
>> The beef cheek meat is the only thing that I could figure out making
>> something of. What do you do with beef feet and unbraided? marrow
>> gut?
>>
>> Oh, they also had Honeycomb Tripe $12.99 for 10 pounds, but I know
>> what that's about.
>>
>> Janet US
>
>Beef feet can be used in Menudo but Nicaraguan or Colombian Mondongo is
>more common.
>
>Calves foot jelly tho' is the only thing I've ever made from them and
>dad loves it, and it's supposed to be a very nutritious and beneficial
>meal for the elderly. Here is a pic series from the first time I made
>it:
>
><https://picasaweb.google.com/OMPOmelet/CalvesFootAspic#>
>
>A rather complex recipe but really not that hard to make. Once cut up
>and in the pot, calves feet look just like any other beef soup bone.
>Discard the hoof section if you are that squeamish. <g> They are very,
>very high in collagen just like pigs or chickens feet so make a very
>nutritious stock that is supposed to be beneficial for joint issues as
>the collagen is broken down by the (normally) long cooking process. I
>cheat and use a pressure cooker, but even THAT takes 75 minutes to get
>it all to dissolve! I end up adding water back to the pot once I open
>it to get it back to my original volume with the pot 3/4 full.
>
>As for unbraided marrow? I've no idea but I'll likely google it. I love
>marrow cooked and spread on crackers. ;-d
>
>I want to try tripe some day but have not yet worked up the nerve. <g>

That calves foot jelly looks really very good. I know you've talked
about it before, but it isn't anything like I imagined it to be. It
looks an ambitious project.
Thanks for the pics.
Janet US

On Mon, 16 May 2011 19:12:56 -0700 (PDT), "critters & me in azusa, ca"
> wrote:

>On May 16, 1:42*pm, Janet Bostwick > wrote:
>> I went to Cash and Carry today. *May is National Beef Month. *That may
>> be why the following variety meats were for sale. *
>>
>> Marrow Gut - unbraided $23.90 for 30 pounds
>> Beef Cut Feet $8.90 for 10 pounds
>> Beef Cheek Meat $19.80 for 10 pounds
>>
>> The beef cheek meat is the only thing that I could figure out making
>> something of. *What do you do with beef feet and unbraided? marrow
>> gut?
>>
>> Oh, they also had Honeycomb Tripe $12.99 for 10 pounds, but I know
>> what that's about.
>>
>> Janet US
>
>The beef feet (pata) are used along with beef honeycomb tripe as a
>basis for menudo, which when made correctly is wonderful.
>
>Harriet & critters
I would have to try someone else's menudo before I tried it myself. I
have no sense of the dish at all. Thanks for helping me understand.
Janet US

On Mon, 16 May 2011 22:05:17 +0000 (UTC), Doug Freyburger
> wrote:

>Janet Bostwick wrote:
>>
>> I went to Cash and Carry today. May is National Beef Month. That may
>> be why the following variety meats were for sale.
>>
>> Beef Cut Feet $8.90 for 10 pounds
>>
>> What do you do with beef feet ...
>
>Rendered slowly for their gelatin. I'd rather have the factory process
>it and buy the powder. But I like pickled pigs feet so in principle it
>could be pickled like that and eaten after a year on the shelf settling
>in the pickling liquid.

I like pickled pigs feet but not so much that I would try to make them
myself. I haven't had them in years and years. I'm sure you've just
planted a craving in my head.
Janet US

On Mon, 16 May 2011 21:41:29 -0500, Omelet >
wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> Thanks Victor. Obviously these items are outside my culinary
>> ethnicity. My understanding is that most cheek meat is outstanding
>> for flavor. Is this true in your experience? I think I'll give a
>> pass on the feet and gut.
>> Janet US
>
>I'm not Victor but Beef cheek meat is called Barbacoa around here and is
>widely used for making breakfast tacos. The taqueria at the end of my
>street only serves it on Saturdays. ;-) My brother in law usually hits
>that stand on weekends just so he can get some. There is another series
>in my picasa albums using beef cheek meat to make tacos. It really is a
>wonderful meat and the price has gone up, much to our sorrow. <sighs>

O.k., that's it. I'm going for the beef cheeks. Between thoughts of
stew and Barbacoa I have a serious need to cook. Thanks for the
insight
Janet US

On Tue, 17 May 2011 11:05:18 +0100, Janet > wrote:
snip
>
> Tripe is a regional trad dish in north England where I was born; like
>calves foot jelly, believed to be very nutritious for children and
>invalids. My mother loved it (so did my sister) so cooked it often. I
>absolutely loathed it (mostly the texture/mouthfeel as it's pretty bland)
>. However, when I had children my (dead) mother's voice was continually in
>my ear so I cooked it for them. They all hated it too :-)
>
> Janet UK

Tradition has been well served! ;o)
Janet US

Omelet wrote:
>
> I'm not Victor but Beef cheek meat is called Barbacoa around here ...

I thought babacoa is a cooking method that works with any long fiber
beef? Maybe that's a regional variation in Mexican recipes.

have you ever smoked the feet then made the stock? i was thinking that
might be really nice. Lee


"Omelet" > wrote in message
news
> In article >,
> Janet > wrote:
>
>> > Beef feet can be used in Menudo but Nicaraguan or Colombian Mondongo is
>> > more common.
>> >
>> > Calves foot jelly tho' is the only thing I've ever made from them and
>> > dad loves it, and it's supposed to be a very nutritious and beneficial
>> > meal for the elderly. Here is a pic series from the first time I made
>> > it:
>> >
>> > <https://picasaweb.google.com/OMPOmelet/CalvesFootAspic#>
>> >
>> > A rather complex recipe but really not that hard to make.
>>
>> That was REALLY interesting, thanks for posting it.
>
> Most welcome! :-) It's been awhile since I've made it and probably
> about time. Dad's been on a fish kick tho' but I BBQ'd yesterday for
> the first time this spring.
>
>> >
>> > I want to try tripe some day but have not yet worked up the nerve. <g>
>>
>> Tripe is a regional trad dish in north England where I was born; like
>> calves foot jelly, believed to be very nutritious for children and
>> invalids. My mother loved it (so did my sister) so cooked it often. I
>> absolutely loathed it (mostly the texture/mouthfeel as it's pretty bland)
>> . However, when I had children my (dead) mother's voice was continually
>> in
>> my ear so I cooked it for them. They all hated it too :-)
>>
>> Janet UK
>
> <lol> Not everyone enjoys the gelatinous texture that high collagen
> foods produce. :-) I personally love it so I suspect I'll enjoy tripe
> once I work up to trying it. Funny too because I adore chicken feet:
>
> <https://picasaweb.google.com/OMPOmelet/ChickenFootStock110509#>
>
> Chicken foot stock is the one stock I use only powdered spices in. I
> don't want to have to pick around the discard veggies to munch the feet.
> I grew up eating these and adore the darned things (duck feet too) and
> they make one of the richest stocks I've ever made. Supposed to be
> really good for colds. The stock that is. <g> If you can't stomach
> eating the feet themselves, the bones cook down soft enough to feed them
> to the dogs and just use the liquid.
> --
> Peace, Om
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "Politics is supposed to be the second oldest profession. I have
> come to realize that it bears a very close resemblance to the first."
> -- Mark Twain

On 5/16/2011 3:42 PM, Janet Bostwick wrote:
> I went to Cash and Carry today. May is National Beef Month. That may
> be why the following variety meats were for sale.
>
> Marrow Gut - unbraided $23.90 for 30 pounds
> Beef Cut Feet $8.90 for 10 pounds
> Beef Cheek Meat $19.80 for 10 pounds
>
> The beef cheek meat is the only thing that I could figure out making
> something of. What do you do with beef feet and unbraided? marrow
> gut?

http://en.wikipedia.org/wiki/Sonofabitch_stew

Janet Bostwick > wrote:

> My understanding is that most cheek meat is outstanding
> for flavor. Is this true in your experience?

It is not unlike oxtail with its rich, intensive, unctuous, gelatinous
mouthfeel.

> I think I'll give a
> pass on the feet and gut.

I'd pounce on the marrow gut - it is by far the most interesting and
rare offering you listed. I am surprised that a "regular" supermarket -
if that is what Cash and Carry is - offers it. I would not buy 30
pounds of it, though... is it possible to buy less?

Victor

On Tue, 17 May 2011 23:53:24 +0200, (Victor Sack)
wrote:

>Janet Bostwick > wrote:
>
>> My understanding is that most cheek meat is outstanding
>> for flavor. Is this true in your experience?
>
>It is not unlike oxtail with its rich, intensive, unctuous, gelatinous
>mouthfeel.
>
>> I think I'll give a
>> pass on the feet and gut.
>
>I'd pounce on the marrow gut - it is by far the most interesting and
>rare offering you listed. I am surprised that a "regular" supermarket -
>if that is what Cash and Carry is - offers it. I would not buy 30
>pounds of it, though... is it possible to buy less?
>
>Victor

Cash and Carry is a restaurant supply chain mostly in the west.
I love ox tail.
Janet US

On Tue, 17 May 2011 14:50:36 -0500, Hell Toupee >
wrote:

>On 5/16/2011 3:42 PM, Janet Bostwick wrote:
>> I went to Cash and Carry today. May is National Beef Month. That may
>> be why the following variety meats were for sale.
>>
>> Marrow Gut - unbraided $23.90 for 30 pounds
>> Beef Cut Feet $8.90 for 10 pounds
>> Beef Cheek Meat $19.80 for 10 pounds
>>
>> The beef cheek meat is the only thing that I could figure out making
>> something of. What do you do with beef feet and unbraided? marrow
>> gut?
>
>http://en.wikipedia.org/wiki/Sonofabitch_stew
How interesting. I'd heard of Sonofabitch stew and generally knew it
use offal, but I never heard of marrow gut. Thanks
Janet US

i hadn't thought about the drying, i just thought the jell might be really
nice if you could smoke them... interested to see if it works for you,
chicken feet is something i have no interest in eating, not because of the
ick factor, just cleaned too many to be attracted, sort of like chicken feet
and feathers, all the same... lol, Lee
"Omelet" > wrote in message
news
> In article >,
> "Storrmmee" > wrote:
>
>> have you ever smoked the feet then made the stock? i was thinking that
>> might be really nice. Lee
>>
> No, but that is an idea. I'd be concerned tho' about drying them out or
> making them even tougher, but I guess long braising or pressure cooking
> might solve that.
>
> Generally, if I want smoked chicken flavor, I'll save bones and skins
> from chickens I smoked in my offset pit to make stock. <g>
> --
> Peace, Om
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "Politics is supposed to be the second oldest profession. I have
> come to realize that it bears a very close resemblance to the first."
> -- Mark Twain