American Wagyu Philly Steak

Oxtail is prized for its high collagen content and the intensely savory, gelatinous broth it produces during a long, slow braise. The F1 Wagyu advantage means more intramuscular fat woven through the meat, a richer braising liquid, and a fall-off-the-bone tenderness that conventional oxtail simply can't match. The result is a dish with deep, complex flavor and a silky, full-bodied mouthfeel that coats every bite.

Our cattle are raised without added hormones or antibiotics. Each oxtail is carefully butchered into cross-cut sections and handled with the same care we give every cut on our farm.

Best prepared low and slow — braised for 3 to 4 hours in red wine, aromatics, and beef stock until the meat yields effortlessly from the bone. Equally at home in a classic oxtail soup, a Jamaican-style stew, Korean kkori gomtang, or an Italian coda alla vaccinara. The collagen-rich braising liquid reduces into a glossy, restaurant-quality sauce worth every minute of cooking time.

A Nose-to-Tail Kitchen Staple Oxtail broth is one of the most nutrient-dense preparations you can make — rich in collagen, glycine, and gelatin that supports joint, gut, and skin health. Pair your braising liquid with Mest Meadows F1 Wagyu Ground Beef and a touch of our F1 Wagyu Beef Liver for a true ancestral meal that honors the whole animal and nourishes from the inside out.

✦ F1 Wagyu genetics (Full-blood Wagyu × Premium beef) ✦ Raised without added hormones or antibiotics ✦ Exceptionally high collagen and marbling content ✦ Cross-cut sections, butchered to order ✦ Produces a deeply rich, gelatinous braising liquid

Sold by the pound. Limited availability — oxtail sells out quickly.