[Chefnot]

What she displayed was nothing short of an old cow tail. Must of had an inch of bark on it. Then she explained how the butcher (actually a meat-cutter) had to use a meat cleaver to cut it. That's a dead ringer for old cow. The cartilage, as the animal grows older, fuses together. If it was say, a choice steer or heifer, you would be able to cut the tail in equal parts with just about any knife. Assuming you would know where to cut.

Her dish did look yummie!