5

I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html

It sounds great, but it calls for ground oxtail, which does not sound easy to produce. I have a set of cooking knives, but does anyone know if it will be feasible to attempt this without special equipment and/or a lot of knife skill? I was hoping to just get the meat from Whole Foods rather than a specialty butcher, so I can't count on them deboning it for me.

  • Sounds like a 1st of April recipe – TFD Jan 6 '15 at 5:08
  • 2
    Kenji speaks to this in the comment section. Scroll down in the recipe. – moscafj Jan 6 '15 at 12:45
3

Let the butcher do it

This is roughly the bone structure of a mammal tail:

tail bone structure

As you can see, it has very many small bones, with of course all the connective tissue. Unless you have solid knife skill, a very sharp boning knife (with the needle-like blade), a protective chain mail glove, and lots of patience, I would say something like this is better left for a professional butcher. Especially if you have not done much boning, this could easily end up in an injury.

For reference

Boning knives:

boning knives

Chainmain butcher glove:

butcher glove

  • 2
    Or if you're not super skilled but want to do it yourself carefully, just be careful and be satisfied with leaving a decent amount of meat on the bones. (You can still use them for stew later, so it's not really a waste!) – Cascabel Jan 8 '15 at 1:30

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.