Oxtail. Organs. Marrow bones.
They’re economical. They can help you stretch your family budget.
But how do you actually use them?
Believe it or not, in the culinary world, these cuts are sometimes the most prized. They’re packed with flavor and offer a pleasing texture.
Stick with us, and these cuts might just turn into some of the best meals you’ll enjoy this year.
How do I use oxtail and marrow bones?
Bones are surrounded by small pockets of incredibly tender meat. They’re difficult to reach, but they’re worth the effort.
Start by roasting them at 450℉ for 30 minutes until they’re dark brown. You’ll create a savory, umami flavor that raw boiling won’t emulate.
Then, use them as a base for a hearty vegetable beef stew or traditional Texas chili. The meat will fall right off the bone during the long, slow cooking process, adding a texture that ground beef can’t touch.
How do I use organ meats?
Organ meats are the most nutrient-dense parts of the animal, but you wouldn’t be the first customer who had to overcome a bit of fear at the thought of using them.
One way is to use the 50/50 trick: grind them up and then add them to regular ground beef. You stretch the more familiar meat while adding a burst of nutrients. Your family will not notice, especially if the 50/50 meat becomes taco meat or spaghetti. If they comment at all, they’ll say it tastes a little like steak.
You can also use them directly, but we recommend soaking them in vinegar, wine, or milk before you try to cook them. You can cook many organs the same way you can cook a beef roast.
Save on Your Beef Order Today
Meat is only getting more expensive. By cleverly incorporating organ meats into your meals, you can put a great deal of money back into the family budget without experiencing any deprivation at all.
Want to get more pointers? Why not stop by our farm in Tomball from 10 to 3 Thursday through Saturday to talk to our farmers and get some pointers? We’ll be happy to get you started, even with the most unfamiliar meats in our freezer. You’ll be ordering in bulk and cooking every part of the cow like a pro in no time!