GRASS Finished Oxtail

What it's good for: 

Braise them in a Dutch oven with broth, aromatics, and a splash of red wine at 300 degrees for 3 to 4 hours until the meat pulls away from the bone easily. Or simmer them low and slow in a stockpot for 4 to 6 hours for a deeply rich oxtail soup. The slow cooker works well too on low for 8 to 10 hours.

They're a staple in Jamaican oxtail stew, Korean gomtang, and Caribbean and Latin soups for good reason. The collagen and marrow that cook out of the bones make the braising liquid thick, rich, and worth spooning over everything on the plate.

Don't rush them. They're done when the meat is falling off the bone, and not before.

Here's what you're getting:

These oxtails come from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition, including higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Oxtail is cross-cut from the tail of the animal, which means each piece has a bone in the center surrounded by well-marbled, gelatinous meat. That bone and connective tissue is the whole point. It breaks down over long, low heat into rich collagen that gives braised oxtail its signature thick, silky texture. Grass finishing adds mineral depth and clean beefy flavor that makes the braising liquid taste like you spent more effort than you did.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since these are dense cuts and need the time. Once thawed, cook within 1 to 2 days. Cooked oxtails keep in the refrigerator for 3 to 4 days and reheat well with a little of the braising liquid.