Taken from the tail of the cattle, this a bony cut, meaning it's rich in super tasty gelatine that renders down during cooking, adding a real punch to whatever broth it make be cooking in. Perfect for soups, stews, stocks and slow cooking, it really is something comforting for those colder moments!
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 750g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Season some flour with salt and pepper, then toss in the oxtails until evenly coated. Brown the meat in a pan then transfer to an ovenproof casserole dish. Now fry up some onions, carrots celery and garlic until they start to colour, add some tomato purée and herbs of your choice. Add the vegs into dish with the meat, pour in a glass of red wine, and add 1 cup of beef stock. Cover the dish and braise in the oven at 180ºC for 3 hrs. Enjoy.Check out more recipes
It’s widely believed that E1’s iconic market saw the invention of this cheap new soup by Flemish and French immigrants in the mid-1600s. With its abundant naturally thickening agent, gelatine, an oxtail broth immediately thickens, providing a hearty, filling meal