BATANGAS OXTAIL, as the name suggests, comes from the tail of cattle. This cut is known for its rich, beefy flavor and gelatinous texture, making it a favorite in many traditional dishes worldwide. Leaving the skin on adds an extra layer of texture and flavor to the dish.

Key Features:

• Rich Flavor: Oxtail is prized for its deep, beefy taste, which intensifies when slow-cooked.
• Gelatinous Texture: The high collagen content in oxtail results in a silky, gelatinous broth when cooked, perfect for soups and stews.
• Versatile: Ideal for braising, slow-cooking, and making hearty stews and soups.

Cooking Tips:

• Slow Cooking: Best cooked low and slow to break down the collagen and tenderize the meat.
• Braising: Braise in a flavorful liquid like red wine or broth for several hours.
• Stews and Soups: Perfect for adding depth and richness to stews and soups.

Support our local farmers and enjoy the freshest, most flavorful meat—locally produced BATANGAS BEEF and NMIS-certified.

We prioritize freshness for all our meats. They are carefully packed and ensure they reach you tasting their best.

• Our delivery areas currently include Metro Manila and select areas of Cavite, Rizal, and Bulacan. Please message us to see if we can cover your location.
• The image is for illustrative purposes only. The actual product may vary.

Package may come with butt cheek and meat.

Note: Some pieces may have small black spots on the skin. These are harmless and naturally occur from the singeing process during cleaning to remove hair. This does not affect the taste, quality, or safety of the meat.