Grass Fed Oxtail
Looks like there's 2 versions, a pre-cut and uncut whole oxtail. Both are delicious, but the pre-cut is definitely more convenient. Is there a way to choose when placing an order? Nevertheless, great meat and great service. Thank you.
I made a bone broth with this along with sone beef bones and beef tendons and it’s so delicious and flavorsome!
It comes sliced up which is convenient.
This is the best price for grassfed oxtail I have found, one of my favorite cuts of meat from the cow. Can't wait til it's back in stock.
This is my second order of oxtail and have ordered seven altogether. The soup i make with this is excellent
I made a soup from simmering some grass-fed beef bone broth with spices, the oxtail, and the beef belly from Frankie's store. In the end, the soup came out very flavorful, and the meat was so decadent. I'd never had oxtail as the focal point in a dish before, so I didn't know what to expect - in fact, I somewhat expected it to taste a little bit bland - but I actually enjoyed the oxtail more than the belly in that dish! It was just so fall-off-the-bone tender and had great flavor, and I was able to use half an oxtail with about half of the belly to make two meals worth of soup. I froze the other half of the oxtail and am planning to make a different kind of dish with it some time soon.
P.S. Since I brought up the beef belly earlier and can't find it listed on the site any longer (which, Frankie, needs to be fixed ASAP! I want more!!), I'll write my review for it here.
The beef belly was a whole new experience for me. Once I took it out of the sealed package, I was stunned. The meat literally smelled earthy and sweet, like a very pleasant flower. I cut the tough top layer of skin off the belly before cooking, per the recommendation of a prior reviewer, and used a little less than half of the belly (about 1 pound) to make a heartier oxtail soup, which turned out good (though the oxtail was the star of the show in that dish). Then I salted the rest of the belly and stored it, uncovered, on a plate in the fridge for roughly 3 days. After that, I rubbed it with honey, a little bit of black pepper, and ground cloves, then baked it on low heat for a few hours. Let me tell you, the flavor was phenomenal. Like a huge, meaty hunk of jerky or salami. Every bite of belly was a new explosion of flavor. It was one of the best cuts of meat I've ever had, and the most flavorful by far. I think I would cook it for a little bit less time next time to get it a little more medium-rare or so. But if it's ever available again in the future, it's an automatic buy. I'd 100% recom...