Oxtail is gelatin-rich meat, which is usually slow-cooked as a stew or braised. The oxtail cut starts at the base of the spine. The fat is trimmed and the last two to three tail bones removed, before being cut into short joints. Slow cooking this distinctive cut brings out a robust, full-bodied flavor while creating meltingly tender meat.
Oxtail Black Angus 250days grain-fed, antibiotic-free, hormone growth, 12 months free-range, and Aberdeen Angus.