Slow food at its absolute best.
 
Our grass-fed oxtail comes from cattle raised slowly on pasture cut into generous sections on the bone, it’s rich in collagen, deeply flavoured and made for long, gentle cooking.
 
When cooked low and slow, oxtail transforms into something truly special, meltingly tender meat, a glossy, unctuous sauce and depth of flavour you simply can’t rush. This is a cut that rewards patience and is prized in kitchens around the world for good reason.
 
Perfect for braising, stews, soups and stocks, oxtail brings body, richness and a natural silkiness that only bone-in cuts can deliver.
 
Why it’s worth cooking
 
100% grass-fed & pasture-raised
Bone-in for deep flavour and natural richness
High in collagen — perfect for slow cooking
From slow-grown cattle, never rushed
A true nose-to-tail cut
 
Cooking notes
 
Brown well, then cook gently for several hours until the meat falls from the bone. Ideal for classic braises, oxtail stew, ragù, or rich winter soups. Rest overnight if you can — it only gets better.