Beef Tail (Oxtail)
Oxtail is the tail of the animal, skinned and cut across the vertebrae into sections. Offal Exp supplies it frozen from Argentine cattle processed at our SENASA-approved plant in Burzaco, Buenos Aires.
About the product
Oxtail is bone-in by definition, and the bone is most of the point. Each section is a ring of vertebra surrounded by muscle, fat and a heavy load of connective tissue. Cooked slowly in liquid, the collagen breaks down into gelatin and gives the broth the body that oxtail is bought for. No boneless cut reproduces it.
Sections taper from thick to thin along the length of the tail, so a carton contains a natural range of piece sizes. Buyers who need a narrower size band should say so at the enquiry stage rather than assume it.
Applications
- Braised and stewed dishes — oxtail stew, rabo de toro, Caribbean and West African tail dishes
- Stocks, broths and soup bases where gelatin content matters
- Foodservice and retail in markets with established oxtail demand
For a portioned retail format see beef tail slices tray. We also produce tail cooked in its own juice in our cooked line.
Specification
| Origin | Argentina — 100% bovine |
|---|---|
| Processing plant | SENASA Establishment No. 4407, Burzaco, Buenos Aires |
| Product line | Raw Beef Offal |
| Condition | Frozen |
Carton weights, grade and shelf life are issued on the official product specification sheet with each quotation, because they vary by destination market and customer requirement. Ask us for the specification sheet.
Frequently asked questions
Is oxtail actually from an ox?
Not usually. The name is traditional. In modern trade oxtail is the tail of cattle generally, not specifically of oxen.
Is it supplied whole or cut?
It is cut across the vertebrae into sections. Whether you need a specific cut length or size grading should be stated with your enquiry, since piece size varies naturally along the tail.
Why does oxtail need long cooking?
Because the value is in the connective tissue. Collagen only converts to gelatin with time and moist heat. Cooked quickly the meat stays tough and the broth stays thin.
Where does it come from?
Argentine cattle, processed at Establishment No. 4407 in Burzaco, Buenos Aires, under SENASA inspection.
Do you offer a cooked version?
Yes — see tail cooked in its own juice in our cooked beef offal line.
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Request a quotation
Tell us the product, the volume and the destination market, and we will come back with a price and the full specification sheet. Write to info@offalexp.com, call +54 9 11 5565 7810, or use the contact form.
Offal Exp S.A. has produced and exported Argentine beef offal since 1940. Our Burzaco plant operates under SENASA inspection. See our certifications and approvals.