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      • Grass Fed Beef Oxtail
      • Grass Fed Beef Oxtail
      • Grass Fed Beef Oxtail
      • Grass Fed Beef Oxtail

      Grass Fed Beef Oxtail

      Surprisingly meaty, with unparalleled richness Read more

      £14.40
      • 750g
        -
        £14.40
        Serves 2-3

      Why we love this

      • 4 WEEK HUNG
      • NATIVE BREED

      • Our grandparents relished Oxtail, but it fell from favour for a while and is only now making a well deserved comeback.

        Packing a huge nutritious thwack, our 100% Grass Fed Beef Oxtail is packed with gelatinous goodies like marrow and collagen. Surprisingly meaty, Oxtail makes stews of unparalleled richness, with the collagen melting away to make thick, delicious gravy.

        Cooked super slow, the meat will fall off the bone so there's no fussing needed. For such a versatile and intensely delicious cut our Grass Fed Oxtail is excellent value.

        Weights vary. Each oxtail weighs a minimum of 750g.

        Super delicious with a nourishing kick to boot, it's no surprise that our Grass Fed Oxtail has won a number of awards over the years, including the prestigious 1 Star in the Great Taste Awards. 

        "Impressive looking oxtail that slips cleanly off the bone." 

        "Soft melting texture and deep oxtail flavour - rich and flavoursome meat"

        About our Grass Fed Beef Oxtail

        Properly grass fed meat 

        Native breed Devon Red Rubies 

        Slowly reared on small scale family farms 

        100% grass fed and grass finished 

        Hung on the bone for 4 weeks to enhance the depth of flavour 

        Find out more about how we rear our grass fed beef Oxtail.

      • 100% Grass Fed Beef

      • To defrost the oxtail, place into a bowl of cool water (still in its packaging) and leave for approximately 35 minutes. 

        Take a good sized casserole dish, add a dollop of Beef Dripping or Ghee, then place on the hob over a high heat. When the pan is sizzling hot add the oxtail and sear on all sides.

        To the casserole dish add a couple of halved onions, a bulb of garlic, a handful of garden herbs, a couple of glasses of red wine and a pouch of beef stock.

        Pop the lid on and place the dish into a preheated oven set to around 140C and cook for 8 hours - the longer the better.

      • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

      Oxtail Ragu with Rigatoni Pasta

      This is proper hearty food that packs a punch. The perfect fodder for chilly evenings, when only something warming and eaten with a spoon will do.

      View recipe

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      Cooking Oxtail

      There is something rather medieval about Oxtail. The gnarly, boney joints might not look like much, but those in the know are all too aware of the hidden magic that is kept within this old-fashioned cut. All it needs is time. Time to release the heavenly marrow that slowly marinades the dish. Time to allow the tough sinews to relax and relent, leaving you with flakes of beefy delight. You can explore all our oxtail recipes on our journal.
      Explore Oxtail Recipes

      What is Oxtail?

      True to its name, Oxtail is the tail of an Ox. We cut it into sections ready to be enjoyed, perfect in pasta, stews or curries.
      Read More

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