This Old SOUTHERN Butcher Trick Gets Twice the Meat for Half the Price

I stood at my butcher counter and put a $15-a-pound package of oxtails right back down. Here's what I ask for instead. In this one I'm sharing the exact butcher trick I use in place of oxtail: the cut to ask for by name, why it braises up just as rich and fall-off-the-bone, and two backup cuts (beef neck bones and turkey necks) for when that's not in the case either. Plus the freezer trick that turns one trip to the butcher into two or three Sunday dinners, and why this cut got so expensive in the first place.