Beef Oxtail

Description

Our grass-fed beef oxtail comes from cattle raised right here on our pastures in Central Virginia. If you’ve never cooked with oxtail before, you’re in for a treat—it’s one of those cuts that rewards patience with incredible flavor.

Oxtail is pretty much as it sounds: the tail of the cow. It’s a hard-working muscle, which means it’s got great flavor but needs slow cooking to break down the collagen and connective tissue. When you cook it low and slow (think braising, stewing, or pressure cooking), it becomes fall-off-the-bone tender and creates the richest, most flavorful broth you’ve ever tasted.

Why Our Oxtail is Different:

Our cattle spend their lives on pasture eating grass—the way nature intended. No feedlot, no grain finishing, no weird chemicals. Just cattle doing what cattle do best: converting sunshine and grass into nutrient-dense meat. That means you’re getting beef that’s higher in omega-3s, CLA, and vitamins compared to conventional beef.

How to Use Oxtail:

• Classic Oxtail Soup: Slow-cook with vegetables, herbs, and broth for a rich, comforting soup
• Jamaican Oxtail Stew: Braised with butter beans and spices—absolutely incredible
• Bone Broth: Makes some of the best bone broth you can get, loaded with collagen for gut health
• Pressure Cooker: Cut your cooking time way down while still getting that fall-apart tenderness

Our Promise:

If it’s not good enough for our family’s table, we won’t put it out there for yours. We raise our cattle with care, process them at USDA-inspected facilities, and stand behind every cut we sell.

Questions about cooking oxtail or want recipe ideas? Just reach out—we’re happy to help.