Had a friend that cut meat for a local farmer that sold his beef cut.
Ask what they did with the tails, "nothing"?
For a number of years we ate a bunch of them, then they started to get popular
with the foodies, now we do t get them.
Same thing with tongue. Used to have them given to us or buy them for nothing.
The hip people figured out how good they are, now the are harder to get.
Same thing happened with veal shank. Used to be a poor man's cut, because it required hours of braising to make it tender. Then it became popular in fancy, northern Italian restaurants, following which it became a foodie item, and now it's an expensive cut at the butcher.
