We're taking one of our steers to the butcher in the next few weeks. No-one bagged an elk this year, so we're falling back on our grass-finished beef; poor us . I have a pretty good idea of what I want. I'm a use-the-whole-animal type so I'll be asking for cheeks, tongue, tail, neck, shanks, liver, tallow, the whole nine yards, and I found someone who will dry-age the carcass. I'm curious to see if there are any less-desireable bits that I can feed back to the chickens, such as the kidneys or stomach (I'm not sure if my butcher will do tripe). Thoughts? Would my butcher hate me if I tack on too many particulars for a single beef?