Yes, muscle and fat.
Let me know if they put tripe, cube steak, head cheese and kidneys up on the board…
The place I referred to does in fact use those ‘parts’ esp. on tasty menus.
That’s great, Cath. We’ll see about Bateau.
Unless it garners some savings, I’m not seeing the advantage of the in-house butcher. They’re obviously not killing and hanging in-house, and I’d be surprised if any volume of meat is aged there.
If it’s the breed(s) or feed profile they’re keying on, they can do custom slaughter, take what they want, and cut the subprimals. That’s perhaps what Bateau is doing. Good luck getting steaks graded Prime.
From my standpoint, getting head, feet, tails, offal, etc. is just wonderful. A great chef can do such marvelous things.
