I searched the archives on marrow - and found references to putting large bones (e.g. femurs, other leg and arm bones, ribs even) into either pressure cookers or crock-pots, but from their it gets a bit fuzzy: do you just crack the bones open and scrape them out, or does much of the marrow and such leach out of the bones into the stock? From some of the posts I saw, it looks like you can actually munch down the bones too eh? Any 'easy' ways to get marrow? Do any online vendors sell it?
For organ meat, I live in Houston, and I would think being as red-meat friendly as this town is I could find organs - but I have canvassed the meat markets (don't take that out of context!) and tried most of the big retailers around here, and none of them carry hearts, tongue, or offal in general (well, other than frozen livers in the frozen food section). I tried Whole Foods (pretty much only place I can find grass fed animal products here), Kroger, HEB, Randalls - any suggestions? Though I do have to tip my hat to the Whole Foods butcher guys downtown - they gave me 3 lbs of grass fed suet for $1 - there were just going to throw it away!
The most delicious way of eating marrow is to ask your butcher to chop up the bones - in Europe, we can find marrow sold in the supermarket this way. I am not sure if you can find a butcher near you who could do this, but as a last resort, you could cut the bones up yourself with a good saw ;) and then it is just a case of cooking them......
Based on the book 'Nose to Tail Eating' by Fergus Henderson - a famous restauranteur in the UK, this blog has sprung up- I subscribe to it and it has the most amazing recipes in it, I thoroughly recommend it.
Here is a recipe for roasted bone marrow. I have to say that this is one of the most delicious meals I have tasted. My sister ate roasted marrow on toast at the actual restaurant (St. John's) in London as a starter and said it was divine - the original recipe is in the book and there is an adapted version of it here.......
Your best bet for organ meats would be to ask your local butcher or find an ethnic (asian, mexican) market that has a meat counter.
Marrow bones are usually sold as "shank" bones. The bones are cosscut so you can just spoon the marrow out.
If you are still looking for organ meats in Houston you should try Ranch 99 Market on I-10 at Blalock (used to be a Fiesta). They sell all parts of the cow, pig, and fowl under the sun already packaged in the meat display cases.
I know Wal*Mart and other big box stores carry an awful lot of liver (beef and chicken) where I live. They also tend to carry chitterlings and tripe... but I do live in Alabama. Hearts and other organs tend to be hard to find wherever you go. I find that the butchers in most supermarkets are glad to cut up some bones for you. They usually keep them frozen in the back.
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