Beef - Oxtail

About ox tail:

Ox tail is cut from the tail of the steer.

It may not be the most popular cut of beef, or have the most meat, but don't skip on it or you will be missing out!

Oxtail makes for the most delicious braised dishes, soups, and stews.

It has a robust flavor, and it is a very affordable cut of beef.

This cut has a good amount of cartilage, fat, and bone through out.

It is essential that its is cooked low and slow to allow time for that fat to render and the connective tissue to fall apart.

The wait is well worth it, and you can fell good about eat nose to "oxtail!"

How to cook:

This cut is best braised or stewed.

*Tip: the flavors of oxtail pair beautifully with red wine. Try a recipe that adds red wine to the braising liquid.

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.