Oxtail, the ultimate winter warmer

While steaks and tenderloins may get all the glory on a restaurant menu, it’s the humble, hard-working cuts that, with a bit of TLC, delivers rich and deep flavours – for a fraction of the cost. So, with winter in full swing, it’s time to turn to one of the most underrated cuts in the butchery world: the oxtail.

As its name suggests, the oxtail comes from the tail of the cow, where the rump ends. A perfect example of letting no part of the animal go to waste, oxtail is cut into cross sections and each segment contains a section of bone, meat and marrow, forming the foundation for rich broths and slow-cooked dishes.

Just like beef cheeks, this meat comes from a hard-working muscle and is fairly tough on its own, making it perfect for low and slow cooking. Whether it is simmered, braised or stewed, the only requirement is to cook it long enough to break down all the connective tissue in the meat and release the flavour from the bone.  Expect tender meat that falls off the bone and a rich, umami broth. The marrow in the bone gives the oxtail an intensely beefy flavour, making it an ideal base for winter stews, soups and gravies.

If you are after a winter warmer with exceptional depth of flavour, low cost and menu versatility - oxtail is a great option. Deep, hearty, and rich, it’s a cut that brings value and flavour to the plate.

Want to trial oxtail on your menu? Speak with your sales rep to see how we can make this cut work for you.