1 tail per pack cut into chunks.
The oxtail cut starts at the base of the spine. The fat is trimmed and the last two to three tail bones removed, before being cut into short joints. Slow cooking this distinctive cut brings out a robust, full-bodied flavour while creating meltingly tender meat. Perfect for soups and stews, where the bones are able to add further flavour and nutrients to the dish
Slow-grown, regeneratively grazed, grass-fed and finished beef from our farm on the Central Coast and our regenerative partnering farm Furracabad Station in Glen Innes.
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