Welcome to Carter Country | Since 1964

Small pile of oxtail cut of beef on a slab


Oxtail is significantly more tender with a silkier texture. Traditionally used in stock bases. Slow-braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor.

Slow-cooking turns the bone and cartilage into gelatin that is rich in flavor and makes a delectable sauce. When braising oxtail, plan on long cooking time - at least 3 hours, oxtails work particularly well in slow cookers or in dutch ovens.

Our Prime Cuts

Due to high demand, we are now offering a small selection of our highest end cuts for sale individually. These muscles are the creme de la creme when it comes to our Double Aged steaks - the rarest beef on earth, packed with unmatched flavor. Keep an eye on this section of the site as we will be rotating the cuts as new steaks become available.

Bundle and save. We offer free shipping on all orders over $100.

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