I remember my great-grandparents sucking the marrow out of the bones of various cuts of meat and poultry when I was a kid. I do it myself sometimes. But I wouldn't suggest doing it in a restaurant.
I suck marrow out of beef soup bones. It's yummy. Yeah, despite having very little meat on them, I can see the attraction of eating ox-tail. People still use neck bones for soup and stock and the meat is very tasty, what little there is of it. My favorite tamales are made out of the meat you scrape from the head of a pig.
Poor
atz, guess she's averting her eyes now at this thread.
