Beef liver is the most nutrient dense cut of beef you can find. "Nature's multivitamin". It can be pan fried, or mixed with ground beef and used in your favorite recipes.
Oxtail should be slow cooked to break down the connective tissue. Great for braising, or in a soup or stew. It is common is Italian and Korean dishes. * oxtail is skinned, and comes whole
Beef Tongue is rich in vitamin B-12. It can be braised, roasted or boiled. When cooked tender, it can be used in a variety of dishes.
Beef Suet ( ~1lb.) is the fat surrounding the beef kidney's. It can be rendered down and used in sweet and savory dishes, for frying or even making tallow for lotions and balms!