One of the perks of buying your meat from a butcher is that you get to experiment with various meat cuts. We’re talking about the parts that usually don’t make it to supermarket selections. Parts which some food sites have endearingly referred to as the”nasty bits”. Parts that pack a lot of flavor for a fraction of the price of typical prime cuts. These are the ears, snout, organs (offals), etc.
Why do we serve them?
If you haven’t heard of nose to tail eating, then it’s about time you do. It’s a global movement that promotes using as much of each butchered animal as possible. This is a key factor in the ethical consumption of meat as well as the sustainability of our farming industries.
“If you’re going to kill the animal, it seems only polite to use the whole thing.”
~ Fergus Henderson, The Whole Beast
The above quote was coined by legendary British chef and restaurateur Fergus Henderson, whose book “The Whole Beast” (released in 2004) sparked discussions in ethical consumption, the slow food movement and being more connected with our food.
Although Filipinos have long been using less-popular meat parts for our favorite dishes, the rise of mass produced meat and big groceries have led modern consumers to pick the usual cuts. This is why we want to re-introduce these parts to you, in a series of articles where we decided to refer to the so-called “nasty bits” as Bonus Bits.
After all, being able to save money, diversify your meat intake and participate in more ethical consumption is a bonus, right?
Bonus Bit #1 – The Oxtail.
Below is the interview with the Head Butcher of our Banawe Branch, Marife Rosario.
Q: Why do butchers recommend this part?
A: I recommend Ox tail because it basically tastes like beef and contains extra fat that produces rich flavor and goodness, best used for soups and braises. For the texture, I can say that it has a better texture than most of the beef (parts).
Q: What food or recipes could this part be used for?
A: Ox tail has many uses. It can be used as a main ingredient for stew recipes, Kare-Kare, Oxtail with Beans or my favorite, the Balbacua.
Q: Can you give us the recipe?
A: Balbacua is a Cebuano recipe.
1.5 kg Oxtail
6 cloves garlic
4 pcs saba (banana)
3 heapings Tbsp peanut butter
2 Tbsp tomato paste
1 can black beans
3 cups water
1) Brown the oxtail for both sides in a large pot. Once browned, remove the oxtail and set it aside.
2) Saute garlic and onions until onions are soft.
3) Pour the water, beef stock, and oxtail. Bring to a boil and simmer for 1 1/2 hours.
4) Add the saba (banana), peanut butter, tomato paste and black beans.
5) Bring back to a boil, then simmer again for 30 minutes.
6) Season with fish sauce and black pepper.
7) Then served it with steamed rice.
Q: How much is the Ox tail cut in Meat Depot?
A: For the Oxtail cut, 320.00/kg (retail) and for wholesale price, 305.00/kg
Meat Depot currently has 2 branches: