I was surprised to see something new in our local supermarket's meat department.
I was then somehow shocked to read the label; it said (and I translate literally from the Hebrew) "TAIL OF A CALF."
I was really curious by then because never have I seen a whole long tail for sale!
After sneaking a photo for the blog, I came home and started googling.
OK, so I did already know there is something called oxtail, but oxen are not used for that anymore; and if you do see it for sale, the tail bone is chopped into smaller pieces.
Apparently there is a new approach to eating meat based on a 2004 foodie classic, The Whole Beast, Nose to Tail Eating by chef Fergus Henderson.
As one kosher butcher explains it,
"Nose to tail eating is a philosophy in which one eats the entire animal thereby honoring the animal's sacrifice and reducing food waste."
Here is how an Australian organic food blog talks about it.
I am not qualified to explain about the historic complications of kosher tail requirements.
There is something about having to remove the sciatic nerve and having this nikkur done by specially trained menakrim.
In fact many Jews believe/d -- mistakenly -- that eating beef hindquarters is forbidden.
But if you are interested please see "Cow butts are kosher" in the blog The Kosher Omnivore's Quest.
Your input is welcome, dear readers.
P.S. Speaking of beef, here is a favorite photo of mine from Jerusalem's shuk (open market):
(Linking to ABC Wednesday. My K is for kosher.)