Growing up in a Mexican American household I learned to value and love cheaper supermarket cuts. Pot roasts, hamburger and beef ribs may have been fairly low end choices for some families, but oxtail, stomach, pork bones, tripe and tougher cuts of lamb and pork were staples in my home.
What's funny now, or maybe more a sign of the times, is that those variety meats are now the darlings of esteemed chefs and household cooks, and those lesser cuts, dolled up and served pretty, now make the grade and the menus in many fine restarants. The only side effect of all that recognition is that the cost of those less than cool cuts are now skyrocketing. Have you priced oxtails, lately? Pricier than most cuts of beef, even if they are, when prepared properly, slowly and with care, worth every penny you pay for them.
The article posted below is sample of what's happening on the other side of the coast with supermarket and butcher shop specials. I hope that it is enlightening for you and that you can see your way to trying out one or more of the cuts mentioned. For those of us who had just a little less money in our pockets growing that article brought back fond memories of those tasty meats. Take on that brave new world of variety meat, cook up slow and enjoy!
Cooks Talk!
http://www.nytimes.com/2009/04/29/dining/29super.html?_r=1&8dpc
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