My mom’s old cookbook had a recipe for cow’s udder. Had I known, I’d have saved it for you. Oh, wait. 
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:eek: Bags of fat, pan fried in a melted stick of fat? I think I got angina just from reading the recipe.
We remove them when they get branded at a few months old. The horns are smaller than a Hershey’s Kiss and they get burned off using a branding iron that’s basically a metal cylinder with a little indentation on it. You can also cut them off with what looks like a cross between a cigar clipper and a big set of tree limb loppers.
Coarse brushes. For painting and hair brushing.
Yeah, the first direction is to soak the udders in Nair. Nair, the depilatory agent which contains sodium hydroxide (lye) and calcium hydroxide (lime, and not the fruit kind). I know it’s possible to use lye in food. I’m a good little Norwegian-American, I’ve eaten lutefisk. But I doubt that rinsing in warm water is going to do the trick after you soak the damned things in hair-removal tonic, as opposed to food-grade lye, which I’m pretty sure is fairly hard to come by. Several times, if the recipe is to be believed.
That, plus nothing made with artichoke hearts and smelt can be called eclairs.
Hair is protein. If there’s a processing plant handy that will process it, then it goes there. (A lot of waste protein from meat processing ends up in animal feed but it can end up in many other “interesting” products. Do you know where your protein powder comes from?)
The problem is that collecting it, shipping it, etc. takes resources. Sometimes the math doesn’t work out. Then it goes into the trash, compost, whatever.
The trend towards massive concentrations of meat processing facilities means that products like protein are likely to have a buyer nearby. (If the company doesn’t do it itself.)
It’s the stuff that gets composted and such that needs to be spread on fields that produces a local glut due to having too much processing going on in the area.
Well, it does have whipping cream and brown sugar…
Some bones are sold as soup bones.
Another cow horn use: Bugles (noise makers)
Images: cow horn bugle images - Google Search
I had wondered where that came from; never heard of an animal called a neats. 
Many years ago, I worked with a woman who had grown up in Hawaii, and she said that cow udders were a part, although not necessarily a staple, of native Hawaiian cuisine. Don’t know if the udders were meant to be eaten while the cow was lactating or not.
You can get custom real hornrims, but it’s almost invariably going to be water buffalo, not cow.
Any particular reason for that? Is there something about water buffalo horns that makes them particularly suited for use in glasses, or something about cattle horns that makes them particularly unsuitable?
Generally bigger*, with thicker walls** and most importantly, black/dark for that classic hornrim look. Cow horns are popular in some circles (in my case, the SCA) as drinking horns, and they’re often light- or multi-coloured, plus of course many common Western breeds are polled or greatly reduced…
- VariousAfrican cattle are one exception. Highland, I think, another. Are Texas Longhorns still common?
** Anyway, even when the *B. taurus *horn is bigger, IME it has thinner walls.
I dunno if they’re processed by a rendering plant or not but if you go to a pet store you’ll find all kinds of odd cow parts being offered up as chew toys for dogs. The one I specifically remember were Moo Tubes which were made from trachea. If you follow the link you’ll find a pretty hefty price for offal, but this is quite common for pet products (don’t even get me started on bunny alfalfa at $3.2-million(!) per ton).
Almost anything sold at retail in small quantities has a ridiculous price per ton compared to the wholesale price leaving the factory. Nail polish is umpteen thousand dollars a gallon.
But it’s not all rip-offery. Somebody has to pay for all the little packages and all the handling and the layers of middlemen and the retail storefronts and …
If you own enough bunnies to use quickly a ton of alfalfa, you can pay the wholesale price.
Returns to scale are not a new idea.
You must have been packing for the human food market. That market is way too small to consume all the cow livers that are in the waste stream from beef processing.
Some of the liver came in de-natured so it would not make it back into the human food market. I think they were just sprinkled with a little charcoal.
How about “beef pizzles”? It’s a bull penis, dried and put into a variation of a spiralizer.
IIRC, I saw that on “Dirty Jobs” or some similar program. Animal parts deemed unfit for human consumption were indeed sprinkled with a small amount of charcoal, mainly to easily identify them by color with an inert product.
Reminds me of this Gary Larson cartoon: http://p.vitalmx.com/photos/forums/2013/01/03/buffalo_224723.jpg
