Bones & Brawn:
Meet the Mighty Oxtail
Oxtail once literally meant the tail of an ox, but today oxtail generally refers to the tail of beef or veal. It’s not the only animal tails that humans eat: Pig, bull, and kangaroo tails are also edible.
What all tail meat has in common is collagen, a protein that acts as a thickener and texturizer. Slow cooking transforms the collagen in oxtail’s bony nooks and crannies into gelatin that gives braises, stews, and broths more body and flavor, and yields meat that is meltingly tender.
Speaking of yields, we wondered how our grass and grain-fed Irish Nature Beef oxtail for foodservice compares with USDA commodity oxtail. You can see the difference in the two photos below.
Irish nature beef oxtails
USDA oxtails
Our Irish Nature Beef wholesale oxtails are defatted, trimmed & short cut. That means less time spent on butchering and less waste for you. Take a closer look at the numbers below and you’ll agree, Irish Nature Beef oxtails for restaurants are a money saver.
About Irish Nature Beef
Ultra-tender Irish Nature Beef is the most sustainably raised, humanely treated, grain-fed beef for restaurants you can buy. Few beef companies take sustainability as seriously as ABP, producer of Irish Nature Beef, which has four times earned Sustainability Certification from the Carbon Trust.
Irish Nature Beef is pasture-raised for most of the year on 2,000 small farms across Ireland that adhere to strict EU animal welfare standards. There is no feedlot fattening and never any sub-therapeutic antibiotics or growth promotants. A diet of grass naturally fortified with grain, along with longer aging on the bone than is customary, gives Irish Nature Beef the flavor many beef lovers crave.
