Home Forums Hunting & Shooting Food, Cooking, and Game Preparation I Just Don't Understand Some People

I casually mentioned to a friend that I was going to put a beef tongue in the crock-pot early tomorrow morning and he about gagged at the thought of it.
Carried on about "How can you eat that s*it?"

Weird

Then he really touched off when I told him that I liked my liver sliced at a half inch.

My best friend raises cattle and has his own beef butchered. He gives me the neck bones and oxtail. Which are delicious braised all afternoon. He is disgusted by the idea of eating either one. He wouldn't be if he tasted it.

Nothing finer !

Many of my friends and family cant believe I eat venison mostly instead of beef or pork. But you hand them a pack of venison meat sticks and they chew them right up.

Is there any part of the animal you won't eat?

I was in Rome for a couple weeks about 20 years ago and there wasn’t a seat to be had at a local restaurant when ox tail was on the menu.
I enjoyed it.

I can honestly say that I would be willing to try anything at least once. But I'm not going to go into a gagging fit at the thought of it

Had Pho yesterday for lunch... oxtail, tendon, and brisket... it was really good!

Gotta leave the heart out on the prairie (or feedlot or confinement building or wherever).

Very good! (Well, except for those intestinal scalpels at the bottom of the first picture.) (I'm not trusting that to be done.)

Shanks, ox tail, short ribs and neck bones may be low on visual appeal, but make up for it in flavor.
Tongue is a delicacy.

My dad used to cook toungue. I liked it. Reminded me of lunch meat.

tsk tsk tsk.

We eat hog meat from tha rooter to tha tooter🤪

Tell him that anyone who lives too far north to eat liver pudding for breakfast just lives too damn far north. That'll make him reconsider his breakfast victuals.

L.W.

Tongue, Liver and followed by New288s "oxtail" is about to get me bruised as my tongue slaps my face.
It has always been my contention the more the bone, better/richer the flavor.

To that end I am on the search where the shank is the star flavor.

Tail and tongue are the jam!

Lengua tacos….mmmm

We lived on tongue and mutton when I was little in Wichita. I still don't mind tongue and as long as the mutton is cooked outside, I don't mind that either.

Osso Bucco made with beef shanks is pretty good. You can find recipies online, or I use one these slow cooker dinners:
Beef shank Osso Bucco
Veal Osso Bucco

Mother in law bakes the tongue after some dry rub cure then slices thin like lunch meat. Makes awesome sliders with homemade horseradish.....

I love liver, but no one else in the house eats it. Little ma and pa diner up the road makes it really good with bacon and onions, stop for it every couple weeks.