Cut Oxtail
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Cut Oxtail
Product Description
Premium Cut Oxtail – Rich, Meaty, and Perfect for Slow Cooking
Our premium cut oxtail is a deeply flavorful, collagen-rich cut, perfect for slow-cooked dishes, braising, and hearty stews. These meaty, bone-in cuts release natural gelatin and rich beefy flavor when simmered low and slow, making them ideal for oxtail soup, Jamaican-style braised oxtail, and nourishing broths. Whether you’re preparing a traditional stew or a gourmet dish, our high-quality oxtail delivers unparalleled depth of flavor and fall-off-the-bone tenderness.
✔ Premium, Well-Marbled & Meaty Oxtail Cuts
✔ Ideal for Slow Cooking, Braising & Stews
✔ Rich in Collagen for Deep, Savory Broths
✔ No Artificial Additives or Preservatives
For bold, comforting flavors and tender, melt-in-your-mouth texture, our cut oxtail is the perfect choice for creating hearty, home-cooked meals.
Return Policy
At Ohio Valley Meats, we take great pride in providing fresh, high-quality, hand-cut meats to our customers. Because all of our products are cut to order and perishable, we do not accept returns or exchanges.
However, your satisfaction is our priority. If you experience any issues with your order, please contact us immediately so we can address your concerns. We are committed to ensuring you receive the best quality meats and will work with you to resolve any problems.
For assistance, please call or visit us at our Hanover, IN location. Thank you for choosing Ohio Valley Meats!
Per Pound Pricing Structure
Products are priced based on weight, per pound.
- Sausage, bacon & ground beef are sold and packaged by the pound (1 lb).
- For products that are typically not sold in pre-packaged 1lb packages (such as steaks), please ensure that you specify the correct weight (quantity) of the meat you’d like to order.
- Before checking out, make sure to leave a note in your cart with your preferred weight & thickness per cut to match the quantity you’ve added. This helps us ensure that your meat is packaged according to your preferences.
