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Oxtail
The tail is removed from the carcase at the base of the spine. The fat is trimmed to 6mm and the last two to three tail bones are removed. The tail is usually sold jointed by cutting between the articulated tail bones (vertebrae). This cut is robust in flavour and texture with a slow cook resulting in rich, gelatinous sauces and meltingly tender meat.
SECONDARY CUTS
Ox tail
The ox tail cut starts at the base of the spine. The fat is trimmed and the last two to three tail bones removed, before being cut into short joints. Slow cooking this distinctive cut brings out a robust, full-bodied flavour while creating meltingly tender meat.
