Before skinned and cut into pieces, an oxtail generally weighs 3-6 pounds. Once skinned and cut into pieces it weighs around 1-2 pounds. The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat.
Cooks across the globe have long made use of oxtails with variations on a theme. Today, upscale chefs are using oxtails in inventive new ways. Because of the tail's high amount of bone and cartilage and a small amount of meat, it does need to be cooked low and slow for the best results.
Be sure to watch the video on how we produce this 100% Grass Fed and Grass Finished beef.