A tradition for hundreds of years in British butchery, Oxtail had until recently been ‘forgotten,’ but is once again coming back into fashion. As you’d expect, the Oxtail is cut from the tail bone, before being further cut into short sections on the butcher’s block to give small, neat portions of beef suited to slow cooking. As such it’s an affordable cut with all the rich qualities our beef offers.
15 in stock
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‘Eid al-Adha is almost upon us and we’re getting out the gate with our Lamb Qurbani this year!
Due to the weekly rise in cattle prices, our Angus Qurbani orders will launch 3 weeks before ‘Eid to allow costs to stabilise.