Put them in the trash?
And what did they do, before governments started becoming concerned with such things as pollution? Toss them in the river with the skins & offal?
Bones are often ground and added to sausage meat. They can probably be sold to a processor. There’s no offal on bones.
Stock and demi-glace.
Bone Meal.
I was eating in a restaurant with “marrow bones” on the menu as an appetizer.
Ever heard of bone china? Since the eighteenth century, animal bone was valuable.
Some UK residentsmake a type of bread with them.
Bones are great for making soup, as others said. When we had dogs, I used to make stock from bones and freeze the stock in portions…and I’d freeze the cooked bones in portions, too. Every now and then, I’d give the dog or dogs a bone. If the weather was cold, I’d let the bone thaw. During the summer, though, the dogs were happy with their bonesicles.
Bones add a lot of flavor to a soup. Good luck in finding reasonably priced bones in a supermarket, though…many times, it seems that bones are priced at regular meat rates.
a case of veal bones costs about $200. no butcher throws bones away.
Bet they’re worth every penny. Man, I loves me some veal.
vital material to the gambling industry.
Good chefs always utilize bones. The bones are generally roasted for about a half hour in a semi-hot oven. Bones with joints are desirable for their cartilage which adds body (gelatin) to the stock. Browning the bones also adds brown color to the stock (I am assuming beef bones here, for an example).
Hell yeah. There’s a quasi-famous dish called petite marmite, which is a type of pot-au-feu that can often be served in the vessel it was cooked in. Water, browned marrow bones and veggies are simmered together producing a rich broth. Usually cheese is grated over it and the bone marrow is served on the side with toast points or something similar to spread it on.
It’s really fucking good too.
Before modern times.
Yes, this is exactly germane to the OP.
The butcher at my local grocery store will give (no charge) the large knuckle bones to me for my dogs to chew.
Mark Ruhlman wrote “The Making of A Chef” (at the Culinary Institute of America). The students made gallons and gallons of stock every day, with bones from the carcasses they cut up. Though what they did with the depleted bones, I don’t know. I should think there were tons of bones to dispose of.
Sold to fertilizer companies along with the hides and guts. Large scale operations have plans to utilize the ‘trash parts’ such as hides by passing them on to be turned into gelatin, but smaller, local slaughterhouses just turn the stuff over to fertilizer companies.
The idea that you’d throw away any part of an animal is pretty new. Even if the rich guys didn’t eat it, you know that the guys doing the cooking were eating the hooves, tripe, intestines, and making soup from the rest of it.