Grass-finished beef oxtail is a richly flavored, bone-in cut prized for slow cooking. As it cooks low and slow, the meat becomes tender while the connective tissue creates a deeply savory, collagen-rich broth.
Oxtail is excellent for hearty stews, braises, soups, and traditional comfort dishes where depth of flavor matters.
Best uses:
- Braised oxtail
- Oxtail stew
- Soups and broths
- Slow cooker meals
- Pressure cooker meals
Cooking tip:
Brown the oxtail first for deeper flavor, then cook low and slow until the meat is tender and pulls easily from the bone.
100% grass-finished beef. No grain. No antibiotics.
