Beef Tail (Oxtail) Discs for Soups

The best method for this cut is to low-and-slow braise or smoke it — cooked gently over several hours until the connective tissue breaks down. Key tip: resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough.

Refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size. Always keep it in its original vacuum seal until you're ready to cook — this preserves freshness and prevents freezer burn.

Each order of Beef Tail (Oxtail) Discs for Soups is supplied at 1kg, graded as "Deep Umami". If you need a different pack size for wholesale or bulk ordering, contact our concierge team before placing your order.

Rich Gelatin refers to the intramuscular fat distribution in this cut, which directly affects juiciness and flavour when cooked. Higher marbling grades render more fat through the meat during cooking, producing a richer, more tender result — this is one of the reasons we grade and disclose it on every applicable cut.

Beef Tail (Oxtail) Discs for Soups is our specific cut and preparation — if you're comparing it to a generic "beef eye fillet tail" search, the key differences are our sourcing (direct farm-gate allocation, not supermarket distribution), the exact weight (1kg), and the cold-chain handling it receives between processing and delivery.

Yes — this item ships via our sub-zero 48-hour cold-chain courier network, insulated in thermal wool liners with solid dry ice to maintain under 2.5°C core temperature on arrival, even in peak summer heat.