Ox Tail
Parts & OffalBeef · Parts & Offal
Ox Tail
Oxtail, jointed — one of the richest cuts on the animal.
Cut specification
| Animal | Beef |
|---|---|
| Storage | Chilled |
| Cut | Trim |
| Bone | Bone-in |
| Preparation | Sliced |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Oxtail is the tail, cut into rounds at the natural joints — each piece is bone, marrow, connective tissue and a small amount of well-worked meat, producing a cooking liquid that sets solid when chilled. We supply it jointed or cut to your specification, trimmed of surface fat on request, for stews, braises, soups and rich sauce bases.
What it is
Each joint of oxtail carries a high proportion of bone and connective tissue to meat, which is unusual among the cuts we supply but is exactly what a kitchen is buying it for — the gelatine and richness it releases over a long cook, not meat yield.
How it is prepared
Jointed at the natural bone divisions, or cut to your specification. Trimmed of surface fat on request. We recommend cooking it a day ahead where possible so the fat can be lifted off once chilled.
Typical trade use
Oxtail stews and braises, soups and consommés, and rich sauce bases are the standard uses. Kitchens running a long, slow-cook menu also stock our Ox Feet for stock work and our Beef Kidney for pie fillings, and pair oxtail with our Beef Shank where another bone-in braising cut is needed.
Ordering notes
Tell us whether you want it jointed as standard or cut to a different specification, and your fat-trim preference. Browse the full Parts & Offal range, within the wider Beef category, for the rest of the order. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Preparation options | Typical use |
|---|---|---|
| Bone-in | Jointed, or cut to specification | Stews, braises, soups, consommés |
Frequently asked questions
Why does oxtail work well for rich sauces?
The high proportion of bone, marrow and connective tissue releases gelatine over a long cook, giving a cooking liquid that sets solid when chilled — a strong base for sauces and consommés.
Is oxtail supplied pre-jointed?
Yes, as standard, at the natural joints. We can also cut it to a different specification if you need something else.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
