Australian Grassfed Oxtail is a classic slow-cooking cut, cut into thick rounds through the tail bone. Each piece is surrounded by rich meat and connective tissue that melts into a silky, collagen-rich sauce after long, gentle cooking. Sourced from premium grassfed Australian cattle raised on open pasture, it delivers a deep, clean beef flavour. Pack of 1200g.
Why Choose Grassfed Oxtail?
Grassfed oxtail has a robust, savoury flavour and a naturally gelatinous texture that gives body to soups and stews without the need for thickeners. The marrow in the centre of each bone adds even more richness to the cooking liquid. It is a favourite across many cuisines, from Singapore-style oxtail soup and Indonesian sop buntut to Caribbean and Italian braises. Learn more about Australian beef at Australian Beef.
How to Cook Grassfed Oxtail
Season the pieces and brown them well in a heavy pot. Remove, then soften onion, carrot, celery and garlic in the same pot. Return the grassfed oxtail, add tomatoes, red wine or stock to cover, and simmer gently with the lid on for 3–4 hours, or until the meat falls away from the bone. A pressure cooker cuts this to about 60–75 minutes.
For a clear soup, blanch the pieces first, then simmer with ginger, star anise, cinnamon, carrots and potatoes. Chill the finished dish overnight to lift off excess fat; the flavour improves on the second day.
Not sure which cut to choose? Lean, quick-cooking cuts such as striploin and stir-fry strips suit busy weeknights, while bones, oxtail and cheek reward a slow weekend braise. Grassfed beef has a slightly firmer texture and a deeper flavour than grain-fed beef, so season simply and let the meat speak for itself.
Storage
Keep the pack refrigerated or frozen as stated on the label. Thaw frozen meat overnight in the fridge, cook within 24 hours of thawing and do not refreeze. Browse our full beef selection for more cuts.
