Whole cross-cut oxtail with bone and connective tissue for optimal flavor and texture
Collagen-rich cut melts into rich, silky gelatin for a deep, concentrated beef taste
Versatile for French, Caribbean, or Korean braising and soups
Gluten-free and dairy-free to accommodate dietary preferences
Convenient whole package for easy storage and use
Summarized by Shop
Cross-cut sections of the tail with meat, fat, bone, and connective tissue all in one package — everything a great braise needs. As oxtail cooks low and slow, the collagen melts into a rich, silky gelatin that thickens the liquid into something closer to a sauce than a broth.
The meat turns impossibly tender and falls away from each vert