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Grass-fed beef oxtail from 100% grass-fed, grass-finished cattle that graze Carter Ranch near Ten Sleep, Wyoming, from the end of winter through the whole grazing season.
Oxtail is the tail of the animal, cut into sections around the bone. It is a braising cut: slow-cooking in liquid turns the bone, cartilage and connective tissue into gelatin, which gives a rich, silky sauce. Plan on at least 3 hours - oxtail works well in a slow cooker or Dutch oven, and it is a traditional base for stock.
Sold in 1 lb packs and shipped frozen. For more nose-to-tail cooking, see our bone broth and the grass-fed beef tallow guide.
*If buying a larger portion of Oxtail, it may not be portioned as in the photo.