Tongue-to-Tail

Great-great-grandma from the old country knew a secret that modern cooking is rediscovering: nose-to-tail eating is the foundation of deep, nutrient-dense nourishment and incredible flavor. These traditional cuts were never just about utility; they were prized for the unique richness they brought to the table. Today, chefs serve elevated offal to honor that same intensity and ethical sustainability. We are thrilled to see these staples coming full circle — from the decadence of marrow bones to the soulfulness of slow-braised oxtail — taking their rightful place in the modern home kitchen.

Cuts guide

Oxtail - The beefiest of all cuts. Often we eat the single package of oxtail that comes from each animal before it can be sold. Makes the ultimate pho, and there are lots of soul food and African and Jamaican inspired recipes. 

Beef cheeks - Incredibly flavorful and tender, beef cheeks excel in slow-cooking — from traditional barbacoa to rich red wine braises or ragus. They serve as a decadent, high-quality substitute for short ribs. This cut’s deep, savory profile fueled the rise of Michelin-starred LeRoy and Lewis, who built their 'New School BBQ' reputation by transforming this 'old school' cut into a Texas cult classic.

Tongue - Excellent for lengua street tacos

Marrow Bones:  Packages of two, cut as "boats. They should be suitable for use in Bone Marrow recipes or as Soup Bones, though there is a large variety in the shape and depth of bones. Roast and serve with toasted sourdough bread. Also used in Guga's 'butter of the gods' recipe.

Kidney fat: Unrendered; you will need to render it yourself to make tallow for cooking with, popping popcorn, or using in pie crusts.