Oxtail, F1
Oxtail is crosscut sections of the beef tail. Before being cut, the tail of the animal weighs from 7-8 pounds! Each cut of oxtail is a different size as the tail of the animal narrows towards the end.
Alternative Names: cow tail, beef tail, tail
How to Cook: Due to the high amount of bone and cartilage oxtail cross sections are best cooked braised low and slow in the oven, pressure cooker, or slow cookers. This cut also makes a wonderful soup or stew. Oxtail is also a great contender for making beef stock.
Cut Sizing: Since our cattle are pasture-raised, each cut's size may vary naturally. See the available sizes for this specific cut in the dropdown menu below.
Shipping Details:
We ship all of our orders on Mondays and Tuesdays via your choice of UPS Next Day or 2-Day Air
Shipped frozen in vacuum-sealed packaging
Shipped using environmentally friendly packaging including reusable gel packs (instead of dry ice) and reusable insulated bags
Oxtail is crosscut sections of the beef tail. Before being cut, the tail of the animal weighs from 7-8 pounds! Each cut of oxtail is a different size as the tail of the animal narrows towards the end.
Alternative Names: cow tail, beef tail, tail
How to Cook: Due to the high amount of bone and cartilage oxtail cross sections are best cooked braised low and slow in the oven, pressure cooker, or slow cookers. This cut also makes a wonderful soup or stew. Oxtail is also a great contender for making beef stock.
Cut Sizing: Since our cattle are pasture-raised, each cut's size may vary naturally. See the available sizes for this specific cut in the dropdown menu below.
Shipping Details:
We ship all of our orders on Mondays and Tuesdays via your choice of UPS Next Day or 2-Day Air
Shipped frozen in vacuum-sealed packaging
Shipped using environmentally friendly packaging including reusable gel packs (instead of dry ice) and reusable insulated bags
Oxtail is crosscut sections of the beef tail. Before being cut, the tail of the animal weighs from 7-8 pounds! Each cut of oxtail is a different size as the tail of the animal narrows towards the end.
Alternative Names: cow tail, beef tail, tail
How to Cook: Due to the high amount of bone and cartilage oxtail cross sections are best cooked braised low and slow in the oven, pressure cooker, or slow cookers. This cut also makes a wonderful soup or stew. Oxtail is also a great contender for making beef stock.
Cut Sizing: Since our cattle are pasture-raised, each cut's size may vary naturally. See the available sizes for this specific cut in the dropdown menu below.
Shipping Details:
We ship all of our orders on Mondays and Tuesdays via your choice of UPS Next Day or 2-Day Air
Shipped frozen in vacuum-sealed packaging
Shipped using environmentally friendly packaging including reusable gel packs (instead of dry ice) and reusable insulated bags