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Old 08-12-2011, 10:45 PM   #11
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Location: south central coast/California
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Originally Posted by binny View Post
Believe me its probably one of the underrated underused cuts.

Hopefully people won't catch onto it or it'll raise the prices up so high
How right you are binny! My Daddy was a meat market owner/operator when I was a kid and he could hardly give away beef tongue, or ox tails. Now they are the price of Fillet Mignon. I must admit though my only experience with pig trotters (love that term) was the huge jar of pickled pig feet he had on top of the meat case, and the hook tool he used to fish them out. I loved those little darlings. I don't remember them ever being refrigerated and to my knowledge nobody ever died.
By the way, welcome to DC.
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Old 08-13-2011, 03:41 AM   #12
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Originally Posted by Kayelle View Post
How right you are binny! My Daddy was a meat market owner/operator when I was a kid and he could hardly give away beef tongue, or ox tails. Now they are the price of Fillet Mignon. I must admit though my only experience with pig trotters (love that term) was the huge jar of pickled pig feet he had on top of the meat case, and the hook tool he used to fish them out. I loved those little darlings. I don't remember them ever being refrigerated and to my knowledge nobody ever died.
By the way, welcome to DC.
Yeah like back in the day my chef tells me alot of this stuff.that happened before my time.

In the 80s beef cheeks, lamb shanks, ox tail, rump roast, brisket etc were sold so cheaply and cheeks and shanks were pretty much thrown away because no one bought them. Till people started getting creative they boosted the prices up. Its the same with chicken feet they would give 10kgs of it away for free. Now all the chinese restaurants use it and it costs $6.50 per kg.
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