Underappreciated cuts of meat, non-supermarket meat, wild game, etc...

Anybody got any cuts/species of meat that are off the beaten path (i.e. not usually found in a supermarket) that they feel everyone should try? I'll start with a few...

1. Oxtail (Beef) - You wanna make an awesome stew and have 2 and a half to 3 hours to burn? This is IMO more satisfying than Chuck/Brisket/Plate cuts. My Dad slow cooked an oxtail from a Charolais like a roast and that was one of the best meals I have ever had.

2. Beef Tongue - Now the look, concept, and texture may be off putting for some; it's really a flavorable, rich, cut. I know most people either boil it or pickle it, but if you peel off the skin and cut into thin slices you can make some kickass tacos.

3. Fresh Side Bacon (AKA pork belly) - Bacon may be God's gift to man, but the cut it came from is something that should be appreciated more. I actually like it better than cured bacon (not a big fan of heavy salted meat, but like ham). Second to loin, my favorite cut on a porker (coming from a family engrained in free-ranged pig farming)

4. Chuck Blade Roast (Buffalo) - Buffalo is a bit tougher than beef is, that's why it needs to be cooked a lot longer. When we have Christmas my mom usually makes this for an afternoon meal. Turkey has a lot of Tryptophan (the stuff that makes you sleepy), but Buffalo has high amounts as well. It seems like every time I eat Buffalo roast I end up sleeping for 4 hours. But there's something distinct about bison that's satisfying.

What other of God's creators/cuts of God's creators are also worth trying?

Roadkill....

Reduce, reuse, recycle is hardly a new concept. Except when it's applied to roadkill. Oh, sure, backwoods folk, the itinerant, and gritty survivalist types have been making good use of roadside casualties for years. Slowly but surely however, the benefits of roadkill cuisine have been creeping into the public conscience.
http://www.gadling.com/2011/02/23/roadkill-cuisine-a-guide-to-why-and-where-you-should-up-that-po/

Roadkill Cookbook

Roadkill Stew...Yummy!!

Have you tried any Raccoon before?

Hell no!

Beef, It's What's for Dinner.

Hahaha, well you never know in Oklahoma.

I've had squirrel before (hunted, not kersmashed) and thought it tasted a lot like a cottontail rabbit. Not too bad...

When I lived in South Dakota I virtually never ate beef as buffalo was well supplied. I like it much better.

Kangaroo is ok. A bit like venison. Not necessarily the taste, just that it has to be done right or it is pretty bad.

Goat

I love me some venison steaks/burgers

Mmmmmmmmmm, slow roasted cabrito...that is some good stuff. First had it at Cantina Laredo in Richardson TX.

...human...

"HAHAHHAHAHa......Racoon meat.........Bullsh*t!"

...just sayin, I've eaten a couple women in my life...

TWSS

alligator. its really lean and interesting but its worth a shot. I've had both a burger and a tenderloin. Its about as weird as I think I can get.

shark's worth a try too. they serve some shark tacos at palominos in stillwater. Honestly better than what you'd usually put in fish tacos like mahi mahi or tilapia.

Alligator

Crispy Fried Alligaror appetizer at Pappadeaux is a meal all to itself!

We've started eating the tri-tip beef cut pretty regularly. It's a very tender cut and is similar to a brisket but only weighs around 2lbs.

I have had this. Good stuff.

Beef tongue

Shark is great on a grill as are other dense meated fish like swordfish, marlin, tuna etc. Had ostrich once, tasted like liver to me and I don't like liver.