Beef Odds and Ends

Whole femur bones sawed to order, filled with the rich, fatty marrow that has become a fixture of New York restaurant menus. The are are pure culinary gold. Roasted marrow bones are one of the simplest and most indulgent preparations in the butcher's repertoire, deeply savory, silky, and best served on toast with a pinch of flaky salt and fresh parsley. Or use to enrich broths, stews and sauces.

Cut Details
Sawed to order in-house
Whole femur sections
Fresh never frozen

Butcher's Tip: Use in broths, stews and sauces for a velvety body and unmistakable depth.

Calf liver is the finest of all liver cuts, milder, more delicate, and more tender than beef liver, with a clean flavor that responds beautifully to quick, high-heat cooking. A traditional staple of the Hell's Kitchen neighborhood and French bistro cooking alike, it's best served simply: pan-seared with caramelized onions and a splash of vinegar.

Cut Details
Cut: Calf / Veal Liver
Mild | Tender | Best fresh
Fresh never frozen

Butcher's Tip: Slice thinly, pat dry, and dredge lightly in flour. Sear in butter over high heat, 2 minutes per side maximum — overcooking makes liver grainy and bitter.

Oxtails are cross-cut sections of the beef tail — heavily boned, richly marbled, and loaded with gelatin. Slow-braised, they produce one of the most deeply flavored broths and sauces in the culinary world, and the tender meat that falls from the bone is extraordinary. A cornerstone of Jamaican, Italian (coda alla vaccinara), and Southern cooking.

Cut Details
Cut: Beef Tail | Cross-cut sections
Rich in gelatin and marrow
Fresh never frozen

Butcher's Tip: Braise for 3–4 hours at 300°F or until the meat falls effortlessly from the bone. The braising liquid reduces to a spectacular sauce. Better the next day — make ahead.

Large knuckle bones from the steer's leg joints, packed with collagen-rich cartilage and surrounded by connective tissue. The foundation of a great beef stock or bone broth. Roast first for deep color and flavor, then simmer for 12–24 hours for a gelatinous, full-bodied broth.

Cut Details
3 lb minimum
Stock and broth bones
High collagen
Roast first for the best flavor

Butcher's Tip: Roast then simmer to maximize the flavor and nutrition.

Split calf feet, the most collagen-rich ingredient available for stock, aspic, and braises. A single calf foot contains enough natural gelatin to set an entire stockpot firmly when cold. The classic addition to blanquette de veau, pot-au-feu, and any braise where a glossy, coating sauce is the goal.

Cut Details
Split
Extremely high collagen
Stock and braise
Sets firmly when cold

Butcher's Tip: Blanch first, then add to your stock or braise. The foot itself can be deboned after long cooking and the gelatinous skin eaten as a delicacy in many cultures.

Beef tendons are prized in East Asian and Latin American cooking for their gelatinous, collagen-dense texture after prolonged braising or steaming. When properly cooked, they turn soft, quivering, and deeply savory, ideal for tendon soup, dim sum preparations, pho, and braised dishes.

Cut Details
Specialty ingredient
High collagen | Long cooking required
Fresh never frozen

Butcher's Tip: Blanch first, then braise or pressure cook until fully gelatinous. Season boldly, since tendons absorb surrounding flavors beautifully.

The boneless beef shin is the shank muscle removed from the bone, a lean, collagen-rich cut that produces an extraordinary braising result. Without the bone, it slices cleanly into thick rounds or is left whole as a compact, intensely flavored roast. A staple in Italian and French braised beef preparations.

Cut Details
Primal: Shank
Boneless
Lean
Collagen-rich
Fresh never frozen
USDA Prime
Hormone-free
Antibiotic-free
Humanely raised beef

Butcher's Tip: Braise low and slow. The collagen converts to gelatin as it cooks, enriching the sauce naturally. Excellent sliced thin for braised beef dishes.

Corn Beef Brisket
House-cured in the tradition that has defined New York delis for over a century. Our corned beef brisket is brined in a spiced salt cure that penetrates the meat deeply, producing the characteristic pink color and unmistakable tangy, savory flavor that New Yorkers have always expected from a great corned beef.

Cut Details
House-cured in-store
Primal: Brisket
Ready to cook | Rinse before cooking

Butcher's Tip: Simmer low and slow in water for 3–4 hours until fork-tender. Do not boil — a hard boil toughens the meat. Add cabbage, carrots, and potatoes in the last 45 minutes.

Fresh beef trimmings from our daily cutting are an economical source of excellent beef for grinding at home, adding richness to ground blends, or rendering for tallow. The composition varies by day's cut but will always include flavorful Black Angus beef.

Cut Details
Breed: Black Angus
Varies by day's cut
Best used same day or next day

Butcher's Tip: Grind at home for a custom blend, render for tallow, or use to enrich stocks and braises.

A delicacy in many cultures, whole beef tongue is one of the great unsung cuts of the traditional butcher shop, and one that New York delis and taqueriás have long understood. Brined, braised, and sliced thin, it yields extraordinarily tender, richly flavored meat. A staple of lengua tacos, Jewish deli sandwiches, and French pot-au-feu.

Cut Details
Whole | Approximately 3.5 lbs
Requires long cooking
Fresh never frozen
USDA Prime
Hormone-free
Antibiotic-free
Humanely raised beef

Butcher's Tip:If you want to improve the texture, brine for 5-7 days before cooking.

Calf brains are a traditional delicacy in Italian, French, and Middle Eastern cuisine, extraordinarily delicate in texture with a mild, creamy flavor unlike any other part of the animal. Cervelles de veau au beurre noir (calf brains in brown butter) is a classic of French bistro cooking, and cervella fritta (fried calf brains) is a treasured Italian preparation.

Cut Details
Milk-fed veal
Specialty cut
Offal
Extremely delicate
Requires soaking
Fresh never frozen

Butcher's Tip: Soak in cold water, milk, or water with a splash of vinegar/lemon juice to whiten the brains and remove blood before blanching. 

Beef tripe — cleaned stomach lining — is a cornerstone ingredient in cuisines from Italy (trippa alla romana) to Mexico (menudo) to West Africa. With the right preparation and long braising time, tripe becomes tender, absorbent, and deeply savory. We carry cleaned tripe ready for cooking.

Cut Details
Cleaned and ready to cook
Classic braising ingredient
Fresh never frozen

Butcher's Tip: Blanch and rinse before cooking. Braise low and slow with tomatoes, aromatics, and herbs for 2–3 hours until fully tender. Season boldly.