100% Grass-fed (NO Grain)
Our beef is 100% grass-fed and grass-finished on regenerative pastures, where cattle graze on a natural diet of grass and forage without any corn or grain.
Beef Oxtail
1.75 lb. avg. / pkg
Product information
$31.23
Reviews
4.9 out of 5 stars
3661 reviews
- 100% Grass-Fed & Grass-Finished: Raised on regenerative pastures, never given grain, hormones, antibiotics, or GMOs
- Fall-Off-the-Bone Tender: Transforms into incredibly tender meat with deep, rich beef flavor
- Collagen-Rich for Nutritious Broth: Releases natural gelatin when slow-cooked for velvety, nutrient-dense soups and sauces
- Perfect for Global Recipes: Ideal for Jamaican stew, Asian braises, Italian osso buco, or classic beef soup
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Additional details
What Is Oxtail?
Despite the name, oxtail comes from beef cattle, not oxen. It's sections of tail with meat surrounding a center bone, marbled with fat, and packed with connective tissue. This creates rich flavor and fall-off-the-bone tenderness when cooked low and slow.
Collagen-Rich for Fall-Off-the-Bone Tenderness
Oxtail's high collagen content breaks down into gelatin as it cooks, creating a luxurious texture in your broth or sauce. The meat becomes so tender it practically melts off the bone, giving body and richness you can't get from leaner cuts.
From 100% Grass-Fed, Grass-Finished Cattle
Our oxtail comes from cattle raised entirely on regenerative pastures. We've seen how this natural diet produces better-tasting meat with higher omega-3s and CLA compared to grain-finished beef. Our animals live as nature intended, which means cleaner meat for your family.
Perfect for Slow-Cooking and Braising
Brown the pieces first, add aromatics and liquid, then cook for 6-8 hours in a slow cooker, 3-4 hours at 300°F in the oven, or 45-60 minutes in a pressure cooker. Low and slow transforms tough connective tissue into tender, flavorful meat. Browse our grass-fed beef for more versatile cuts.
Rich Flavor for Global Recipes
Try it in Jamaican-style oxtail with butter beans, Korean braised oxtail, or Italian preparations with red wine and tomatoes. It's perfect for traditional oxtail soup or adding depth to beef stock. The meat absorbs flavors beautifully while contributing its own robust taste.
Oxtail vs. Short Ribs: What's the Difference?
Both cuts benefit from slow-cooking, but oxtail has a round bone with less meat and requires longer cooking (6-8 hours) to produce more gelatin for richer broths. Short ribs have a flatter bone, more meat per piece, and cook faster (3-4 hours). Choose oxtail for maximum depth in soups and stews, or short ribs for substantial meat portions. Explore our Best of Beef Box to taste a variety of our favorite cuts.
Packed with Joint-Supporting Nutrients
The collagen and gelatin in oxtail provide building blocks for joint health and gut function. You're also getting bioavailable protein, iron, zinc, and B vitamins. Check out our bones and organ meats for more nutrient-dense options.
Free From Hormones, Antibiotics & GMOs
We raise our cattle without hormones, antibiotics, or GMO feed. Our regenerative farming practices mean healthy animals on pasture that don't need pharmaceutical interventions. We maintain an open-door policy so you can visit our farm and see our practices firsthand.
How to Cook Oxtail
Brown the pieces in a heavy pot, add vegetables like onions and carrots, then pour in liquid to nearly cover the meat. Cook low and slow until the meat pulls away from the bone easily. Looking for convenient meal solutions? Our value bundles make it easy to stock your freezer.
100% Brothers' Guarantee
We treat our customers like family. If you are not satisfied, we’ll refund your money back, and you keep the product.
- NO mRNA or glyphosate
- NO hormones or steroids
- NO GMOs or antibiotics
- NO MSG, synthetic nitrates, or sugar
Lastly, we treat our customers like family. If there's something that doesn't meet your expectations, let us know, and we'll make it right.
Fast Home Delivery
Free delivery starting at $159+ in many states! Plus, get your order in as little as two days with our weekly deliveries. We deliver everywhere within the continental US.
Before confirming your purchase, you'll receive an estimated delivery date so you can plan accordingly.
Seven Sons' Five Steps for Fast and Safe Delivery
- Items are vacuumed sealed in BPA-free packaging for safe transit.
- Extra insulated boxes are designed to withstand hot temperatures.
- Vapor liners are used to reduce airflow & keep your food cold.
- Extra dry ice to keep food safe for at least an extra 24 hours.
- SMS notifications to update you about the status of your order.
To learn more about our home delivery service, please visit our delivery FAQ page.
Brooks' Take on Beef Oxtail
"Our 100% Grassfed Beef Oxtail is a richly marbled cut that transforms into fall-apart tenderness when slow-cooked. It’s packed with deep, beefy flavor, perfect for hearty soups, stews, and braises. It also makes for a flavorful, collagen-rich broth." - Brooks (the 5th son)
Farming Practices
Regeneratively-Focused
We use strategic grazing to support animal health, enrich soil, and eliminate the need for harmful synthetic fertilizers, pesticides, and herbicides.
Humanely-Raised
We treat animals with care, raising them in low-stress environments with space to move and express natural instincts, while also ensuring humane harvesting.
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All Protocols
Click above to learn about all the protocols we have in place to bring our customers healthy and delicious meats they can eat with confidence.
Common Questions About Beef Oxtail
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Oxtail is the tail of beef cattle, cut into sections with meat surrounding a center bone. Despite the name, it comes from regular beef cattle, not oxen. It's prized for its rich flavor and high collagen content, which creates tender, fall-off-the-bone meat when slow-cooked.
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Brown the oxtail pieces first, then braise them low and slow with aromatics and liquid. In a slow cooker, cook on low for 6-8 hours. Braise in the oven at 300°F for 3-4 hours. A pressure cooker takes 45-60 minutes. The meat is ready when it easily pulls away from the bone.
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Yes, oxtail is rich in protein, collagen, and gelatin that support joint and gut health. It also provides iron, zinc, and B vitamins. Our grass-fed oxtail contains beneficial omega-3 fatty acids and CLA. It's raised without hormones, antibiotics, or GMOs.
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Oxtail has a deep, rich beef flavor that's more intense than many other cuts. The marbled fat and bone contribute to its robust taste. When slow-cooked, it becomes incredibly tender with a satisfying, meaty quality that works well with bold seasonings and spices.
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Oxtail requires slow-cooking for best results. Plan for 6-8 hours in a slow cooker on low, 3-4 hours braising in the oven at 300°F, or 45-60 minutes in a pressure cooker. The exact time varies based on the size of the pieces and your cooking method.
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In our experience, grass-fed oxtail offers richer flavor and higher levels of beneficial omega-3 fatty acids and CLA compared to grain-finished beef. Our cattle are raised on regenerative pastures without hormones, antibiotics, or GMO feed, which means cleaner meat for your family.
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Your order will arrive frozen and vacuum sealed, ready to store in the freezer (below 0) for up to 12 months. Thaw frozen oxtail in the refrigerator, never at room temperature. Once cooked, refrigerate leftovers within 2 hours and consume within 3-4 days.
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Our Favorite Recipes
Classic Vegetable Beef Bone Soup from Scratch
Rich in deep, umami flavor and brimming with anti-inflammatory properties, this nourishing vegetable beef bone soup is a perfect comfort food. This quick homemade soup has superior flavor and health benefits because it uses grass-fed beef bones. They have higher nutritional properties, ensuring you get the most out of every bite.
Simple, Tender Beef Oxtail Stew Recipe
Beef oxtail is rich in flavor and nutrients. It’s packed with protein, collagen, and iron. Choosing grass-fed beef oxtail is a great way to boost your nutrition because it’s free of added hormones, antibiotics, hormones, and other chemicals that are often used in the raising of conventionally-produced animals. And it’s a versatile cut, making it great for homemade broths, soups, and braised dishes like this stew.
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