A years-long drought in the West has hit the largest beef-producing states hard. Right now, there are the fewest numbers of cattle in Texas in over six decades, and the price of beef is near an all-time high across the nation. While you might be priced out of that daily filet mignon, there are other, less-requested cuts that are just as delicious – and a lot less expensive. We talked to Bill Cavanaugh, production manager at Fleisher's butcher shop in Brooklyn, New York to help us find the best, high-quality bargains in meat.
The tongue is one of the most overlooked cuts of the animal that requires some extra work, but is worth the effort, says Cavanaugh. To remove the tongue's hard membrane, you need to cut it or peel it after simmering in stock for about an hour. Then, you can treat it like a steak. "In our Kingston shop, we have a Guatemalan cook who will [braise] tongue then shred it and do tacos," he says. "It's so good." Another option is beef tongue ravioli.
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