Description
Approximately 2.5# per package at $5.50 per pound.
In days of old, oxtail came from oxen, but today it is simply the tail of beef cattle of both genders. Eating oxtails dates back as far as the consumption of beef when all of an animal was used and no part went to waste. The tail made a wonderfully hearty soup that stretched a small amount of meat with the addition of any variety of vegetables. Oxtail soup has become comfort food for many.
The tail is removed from the carcass at the base of the spine. The fat is trimmed and the last two to three tail bones are removed. The tail is usually sold jointed by cutting between the articulated tail bones (vertebrae). This cut is robust in flavor and texture with a slow cook resulting in rich, gelatinous sauces and meltingly tender meat.
This beef is from black angus stock fed only grass from organically-managed pastures and organically-grown hay forage over the winter months. Slaughtered during the peak of the fresh forage season, this meat has excellent texture and fat marbling.
What’s the difference? Grass-finished beef comes from cattle that ate nothing but grass and forage for their entire lives. Grass-fed, on the other hand, may be used to label meat from cattle that were started on a grass diet but have either received supplemental grain feed or are finished on a fully grain-based diet. In fact, many “grass-fed” cows spend the last few months of their lives eating grain in feedlots to help them quickly gain weight. Cattle are not required to have a full grass-fed diet in order to get the grass-fed label on your beef’s packaging. Moreover, “grass-fed” cattle are not necessarily pasture-raised.