Oxtail

The Butcher Shoppe's oxtail comes from the tail of the cattle and is cut into 4” thick pieces by our team of expert butchers in Toronto.

The oxtail should be cooked low and slow with plenty of liquid to arrive at perfectly tender meat. This is popularly done in the form of a braise, stew, or a set-it-and-forget-it slow cooker.

Refrigerate Ontario Duroc pork and use within 3–4 days. Freeze vacuum-sealed for up to 6 months to preserve the natural marbling.