We've been buying grassfed beef sides for a few years, but have always gone to a USDA facility. We get the standard organ meats (heart and liver), but have not been able to obtain beef hooves and other cool stuff, like glands. I may be able to get a different butcher for my next side. What are your recommendations for things I should make sure to obtain?
Very much depends on what kind of stomach you have :) and how much time.
There are state/prov regs governing what can be sold from what kind of facility to the consumer. It varies from the federal regs depending on where you live.
With chickens highly unlikely as the organs are all put into big pails and then repacked later into the chickens if they are included at all. They are often sold separately as you know.
How do I know this? former meat inspection.
You can dig up your state meat inspection regs.
Chris Cosentino is The Offal Chef?
Get the tongue, and tripe if you like it. People do sometimes eat the lights (lungs) of sheep, don't know about cow. Calves' brains are traditional, not sure about full grown steer, but likely prohibited anyway due to mad cow. Get the tail cut up for sure, oxtail stew is good eating. And as many bones as you have room in the freezer for.