Oxtail
32,00 lei
Made in România / From the Sibiu farm* The minimum order for custom packages is 500 lei.
* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).
* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.
Frozen product. Portioned and vacuum packed.
1-1,2 kg/piece
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During the upcoming period, we’ll be preparing and delivering Easter orders. New orders can still be placed on the website, but processing and deliveries will resume starting April 23, 2025.
Piece Information
Oxtail has a high level of fat and, due to its nature, a significant amount of gelatin. It is cut similarly to bone-in brisket and is highly valued in dishes such as soup. The oxtail is not very visible in Romanian butcheries; the veal tail is a source of intense and rich flavor, reflected in velvety textures.
Common names: Oxtail, bull’s tail
Additional Information
Weight: approx. 1-1.2 kg/piece
Delivery condition: Frozen
Meat condition: Packaged in a vacuum-sealed pack.
Validity: Refer to the label on the packaging
Transport temperature: Over a period of 36 hours between -2 and +3°C
Storage temperature: -18°C
Cooking Recommendations
- Slow cooking in a flavorful liquid, usually in a covered dish, to tenderize the meat and enrich it with rich aromas.
- Grilling, cooking over an open flame or on a hot grill, either directly or indirectly, to achieve a crispy outer crust and a smoky flavor.
- Smoking, slow-cooking at low temperatures with the addition of wood smoke to give the meat a distinct smoky taste.
- Braising, simmering beef tail in a liquid (soup, wine, or a combination) with vegetables and spices until the meat becomes tender.
- Oven baking, usually uncovered, at a higher temperature to brown the exterior and cook the meat inside.
- Boiling, boiling in a pressure cooker to quickly cook the oxtail, resulting in tender meat due to the high-pressure environment.
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Nutritional Properties:
Energy value 674kcal, proteins 8g, total fats 71g, saturated fats 29g, cholesterol 99mg, sodium 26mg, potassium 96mg
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Preparation Method:
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Provenance and traceability - from the farm in Sibiu
From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.
The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.
The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.
Find out more about Premium Angus production farm – Karpaten Meat Group.
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