SC - Free Bones for stock (was Alosed Beef)

[Susan Fox-Davis]

Free is good.  Free is always good.  Our household's 'canine morale officer'
Tegan will be happy to take any excess beef bones off your hands for you.

Selene
selene at earthlink.net

Chris Stanifer wrote:

> --- Jeff Gedney <JGedney at dictaphone.com> wrote:
> The fat I get free at the
> > supermarket, they
> > just throw it away otherwise so they are happy to
> > give it to me.
> > I trim out the connective tissue and process
> > everything lightly in the
> > cuisinart.
>
> Just a quick note along these lines, in case some of
> you out there were not aware of this...
>
> When you buy "boneless" meat at the supermarket, or
> have the butcher de-bone the meat for you, you are
> still paying for the bones.  In most areas, if you ask
> the butcher to give you the bones, as well, they will.
>  I used to do this all the time when I worked in a
> restaurant where we made our own stock.  Most of the
> time they were rib bones, chine bones or the like, and
> not the BEST bones for stock, but they certainly
> worked well enough FOR FREE.  Of course, the best
> bones are those of young veal, particularly the
> knuckle, but how often do you buy boneless veal
> knuckle these days?
>
> Balthazar of Blackmoor