Rich, Gelatinous & Perfect for Slow Cooking

Our oxtail, sourced from Suffolk native Red Poll cattle, is a beautifully rich and gelatinous cut, prized for its deep beefy flavour and tender texture when slow-cooked. Naturally high in collagen, it creates a luxurious, silky sauce, making it a favourite for hearty stews, braises, and traditional oxtail soup.

Perfect for slow cooking, pressure cooking, or braising, oxtail transforms over time into meltingly tender meat that falls off the bone, delivering incredible depth of flavour in every bite. Whether you’re making a classic oxtail stew, a rich broth, or a slow-braised dish, this cut is a true butcher’s secret that rewards patience with unbeatable taste.

🔹 Cooking Tip: Brown the oxtail well before slow-cooking to build depth of flavour, and allow plenty of time for the connective tissue to break down into a silky, rich sauce.

Best for: Slow cooking, braising, soups, and stews.

Pack size: Approximately 1 kg per pack.