Oxtail

32,00 lei

/ kg
Made in România / From the Sibiu farm

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Frozen product. Portioned and vacuum packed.

1-1,2 kg/piece

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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: Aged piece and 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

  1. Slow cooking in a flavorful liquid, usually in a covered dish, to tenderize the meat and enrich it with rich aromas.
  2. 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.
  3. Smoking, slow-cooking at low temperatures with the addition of wood smoke to give the meat a distinct smoky taste.
  4. Braising, simmering beef tail in a liquid (soup, wine, or a combination) with vegetables and spices until the meat becomes tender.
  5. Oven baking, usually uncovered, at a higher temperature to brown the exterior and cook the meat inside.
  6. Boiling, boiling in a pressure cooker to quickly cook the oxtail, resulting in tender meat due to the high-pressure environment.

Recommendations

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You can also find this item

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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Oxtail

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