Specialty
The parts every kitchen wants. The parts the supermarket doesn't carry.
Marrow bones for tuétano and bone broth. Tallow for searing. Soup bones for stock. Suet for traditional cooking. Raw fat, edge-of-the-knife cuts, and the byproducts that make whole-animal beef worth buying.
Why these cuts deserve more love
For decades, "trim" was the polite word for what got thrown out — bones, fat, organs. They're some of the most nutritionally dense, traditionally important parts of the animal. Bone broth heals guts. Tallow sears at 480°F. Marrow bones make a five-dollar pot of soup taste like a forty-dollar restaurant order. We sell every one of them because someone in your family used to know exactly what to do with them — and probably still does.
What we offer
- Marrow Bones
Cross-cut femur sections, ~2 in. The classic for roasted marrow on toast — and the spine of a serious bone broth. Roast 400°F bone-in 15 min for the spread.
Frozen, ~2 lb Cooking guide → - Soup Bones
Mixed knuckle, neck, and shin pieces with marrow and connective tissue intact. Roast first, then simmer 24 hours for the kind of stock that gels in the fridge.
Frozen, ~3 lb Notify me → - Suet (raw fat)
Raw, unrendered kidney fat — the chef's pick for traditional pastry, suet pudding, and DIY tallow rendering. Freeze, dice, render down at home for the cleanest tallow you can make.
Frozen, ~2 lb Notify me → - Beef Tongue (Lengua)
A traditional cornerstone of tacos de lengua, sandwiches, and braised dinner-party showpieces. Pressure-cook 90 min, peel the skin, slice across the grain.
~3 lb whole Full guide → - Oxtail (Rabo)
Cross-cut tail sections — gelatinous when slow-braised, the spine of rabo guisado, oxtail stew, and Caribbean / Korean braises.
Frozen, ~2 lb Full guide → - Beef Liver
One of the most nutritionally dense organs available — vitamin A, B12, iron, copper. Traditional hígado encebollado, pâté, or sliced thin and seared in tallow.
Frozen, ~1.5 lb Full guide → - Heart
Lean, dense, beef-flavored to the extreme. Trim, marinate, grill hot and fast — or grind into a heart-and-ground blend for a "fifth quarter" weeknight burger.
Frozen, ~3 lb whole Notify me → - Cheek (Cachete)
The braising cut of the connoisseur. 4-hour low-and-slow turns it into the kind of meat that shreds with a fork — barbacoa, beef cheek tacos, classic French daube.
Frozen, ~1 lb Full guide →
Looking for raw bones for your dog?
We pull a separate batch of dog-grade marrow bones, knuckles, and organ blends each harvest. Same animal, different prep.
See dog products →Get notified when specialty cuts land
Specialty SKUs move in waves with each harvest. Subscribe and we'll send a quick note when marrow, suet, and the rest hit the catalog.