Sliced Oxtail - aka Beef Tail

Rich, Gelatinous, and Made for Soul-Warming Stews

Oxtail comes from the tail of the cow and is packed with collagen, marrow, and deep beefy flavor. When cooked low and slow, the meat becomes fall-off-the-bone tender and the broth turns silky and nourishing — perfect for soups, stews, and traditional dishes like oxtail soup or braised oxtail.

This is old-fashioned comfort food at its finest — hearty, wholesome, and loaded with flavor that comes from time and care.

Ideal cooking methods: Braising, slow cooker, or pressure cooking. Best cooked long and low for rich, velvety results.