From oxtail to tripe to lamb ribs, specialty meat cuts have been making their way onto more fine dining menus and into artisanal butcher shops in urban areas. Part of the appeal of these cuts in these restaurants and butchers is they often come from specially treated or heritage animals. Take, for instance, The Meat Hook in Brooklyn, N.Y., which only receives whole animals from small local farms, according to its website, so the meat is entirely cut in-store. In addition to the ...

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