Commonly used in Asian and western cuisines, beef tail (also known as oxtail) is a perfect braising meat for stocks, soups and braises. For a succulent and melt-in-your-mouth texture, beef tail needs to be slow cooked for several hours for the collagen to break down to get a richly-flavored dish. No Added Hormones. Antibiotic Free. Product Weight: 950g-1kg Product Of Australia ������ Click here to learn how to cook this: Hainanese Beef Tail Stew
