Oxtail, as the name suggests, comes from the tail of cattle. This cut is known for its rich, beefy flavor and gelatinous texture, making it a favorite in many traditional dishes worldwide. When the skin is left on, it adds an extra layer of texture and flavor to the dish.
Key Features:
- Rich Flavor: Oxtail is prized for its deep, beefy taste, which intensifies when slow-cooked.
- Gelatinous Texture: The high collagen content in oxtail results in a silky, gelatinous broth when cooked, perfect for soups and stews.
- Versatile: Ideal for braising, slow-cooking, and making hearty stews and soups.
- Nutrient-Rich: High in protein and healthy fats, with essential minerals like iron and zinc.
Cooking Tips:
- Slow Cooking: Best cooked low and slow to break down the collagen and tenderize the meat.
- Braising: Braise in a flavorful liquid like red wine or broth for several hours.
- Stews and Soups: Perfect for adding depth and richness to stews and soups.
- FRESHLY CHILLED OR FRESH FROZEN
- Locally produced BATANGAS MEAT and NMIS-certified
- We prioritize freshness for all our meats. They are carefully packed and ensure they reach you tasting their best.
- Our delivery areas currently include Metro Manila, and select areas of Cavite, Rizal, and Bulacan. Please message us to check if we cover your location.
- The image is for illustrative purposes only. The actual product may vary.
- Package may come with butt cheek and meat.