Oxtail

One tail per animal, cut into 6–8 cross-sections. Oxtail is a rich, bony, collagen-dense braising cut that produces extraordinarily silky, flavorful broth and fall-off-the-bone meat. Braise low and slow for 4–6 hours. A highly sought-after cut — limited to 1 package per whole animal. If you know, you know.