Oxtail is an unfairly overlooked cut of beef. Named because it traditionally came from an ox, modern oxtail comes from cattle such as our Browsey Acres Wagyu herd. Once considered a modest meat, it’s now revered as haute cuisine.

An average oxtail weighs between two to four pounds. The tail is skinned and cut into sections, each of which has a section of tailbone with marrow in the middle, and a chunk of meat around the outside. Wagyu oxtail is a fatty meat, which makes it ideal for braises, soups, and stock. Oxtail has been compared to short ribs but is actually more tender and has a silky texture.

Cook your oxtail slow, so the connective tissues and fat have time to dissolve. After a couple of hours, the meat will slide right off the bone and into your mouth!

  • Sold by the pound ($8/lb)
  • Good for soup, stock, and braising
  • Tender texture and flavor
  • Cooks slow
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