Oxtail

Oxtail — The Braise That Makes Its Own Sauce.

Oxtail is a cut people fall in love with the first time they cook it properly. Cross-cut into sections, it's a mix of rich meat, marrow, and a huge amount of collagen — and that collagen is the magic. Over a long, slow braise it breaks down into a glossy, lip-sticking sauce that no other cut can quite replicate.

Ours is grain-finished Angus from our Indiana pastures, and it's a true whole-animal cut — traditional, economical, and endlessly rewarding.

Brown the pieces hard, then braise them low and slow for a few hours with aromatics and stock until the meat slips from the bone. It's the heart of dishes from around the world — Jamaican oxtail stew, Italian coda alla vaccinara, Korean soup — and it turns a humble cut into something unforgettable. Patience is the only real ingredient.

Intentionally raised. For those who believe in better.