GRASS-FED Beef Oxtail Cut (500g)

GRASS-FED Beef Oxtail Cut (500g)
SKU B119
Contents 500g
unit price ¥448 / per 100g
7 Review(s)

Out of stock

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Labeling Information

country of origin Australia
ingredients Beef
PACKAGING AND HANDLING Keep Frozen at -18 degrees C

Allergy Reference

Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

Those with '○' are included.


Australian beef oxtail cut. The tail is skinned and cut into smaller pieces. The tailbone comes with some marrow in the center, and a bony portion of meat surrounding the tail. 


The meat is gelatinous and best used for stocks, soups, and braises.

A great recipe for Sri Lanka Style Oxtail Soup: 

1.  Add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers to a large stockpot.

2. Fill the pot with water until all ingredients are covered.

3. Stir in bouillon cubes and season with pepper and all the other spices you like.

4. Cook over medium heat until vegetables are tender and beef is cooked through. This can take a few hours, so be patient. 


The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪

Review of this item


per 6/15/2020


Jamaican in Japan 5/12/2020
I was quite pleased with the product. Quite tender and didn't take as long to cook as I expected. Ready to order again!


ゆうこ 1/10/2019


らいでん 11/19/2017




Guest 10/17/2017
I am very pleased. Very good, clean cuts that made a mouth watering, fall off the bone stew. I'm glad I was introduced to 'the meat guy'. After being in Japan for two years, I did not know that there was such a place I could get oxtail from. Oxtail is one of my favorite dish back home in Jamaica.


Guest 10/17/2017
A New Yorker in Japan.
I used this to prepare a Jamaican Oxtail dish for wifey, who loves JA food. The Oxtails from TMG themselves were pretty good. Not too fatty, and nicely cut, for the most part. Like all meats of this nature you absolutely must focus on an extended cooking time. You cannot rush oxtails. I did my best to duplicate the taste of Jamaican restaurants that we've been to back home in NYC, and from our frequent visits to Jamaica. The results were...pretty darned good, if I do say so myself. Using the right ingredients (and patience), you can make an absolutely heavenly dish that will have you imagining that you're on a beach in Negril or Ocho Rios! Ya mon!

Great for bone broth

Janice 9/14/2017
I combine with veal bones when making bone broth. Adds great flavour and richness. Could be a bit fatty but I simply leave stock in fridge for a day or so and skim off fat after it congeals.

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