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M. J. Dalton Butchers
For the discerning meat eater
Oxtail is the name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Although traditional preparations often involve hours of slow cooking.