Whole Beef Oxtail | Wagyu BMS 7+

Rich Marbling, Deep Flavor

When you want a braise that delivers deep, luxurious flavor and melt-in-your-mouth tenderness, these Wagyu Beef Oxtails are built for the job. Rich in collagen and marbling, oxtail transforms under low, slow heat into one of the most satisfying cuts in the butcher case—gelatinous, savory, and packed with beefy richness that elevates any stew, ragu, or traditional braise.

Why This Wagyu Oxtail Is Best-in-Class

We source these oxtails exclusively from what we consider the finest Wagyu program in the US—a small, family-owned operation in the Midwest that processes only 140–175 steers per week. That scale allows for meticulous care at every stage: superior genetics (Japanese Kuroge Tajima bulls), longer feeding phases, and slower growth than mass-market Wagyu programs. The result is consistently richer marbling, deeper flavor, and better eating quality than what you'll find at major chains or grocery stores.

These whole oxtails average 2.5–3 lbs and come expertly cleaned and trimmed—no skinny, meatless tail ends, just substantial, meaty vertebrae ready for the pot. You can portion them yourself by bending at the joint and cutting through with a paring knife, or braise them whole for a dramatic presentation.

Wagyu Oxtail vs. Regular Oxtail: What's the Difference?

Most oxtail sold in grocery stores is ungraded commodity beef with inconsistent marbling and minimal fat. We decided early on to only carry Wagyu oxtail because the marbling score (BMS 7+) and breeding standards deliver a noticeably richer, more luxurious braise. The intramuscular fat renders slowly, basting the meat from within and creating a silky, unctuous sauce that regular oxtail simply can't match.

Sourcing & Transparency

• Source: USA (Midwest), Japanese Kuroge Tajima genetics
• Program: Small-batch family operation, 140–175 steers/week
• Marbling: BMS 7+ (Wagyu-grade intramuscular fat)
• Processing: Whole oxtails, cleaned and trimmed, no bony ends
• Weight: Approximately 2.5–3 lbs per piece

Freshness Guarantee

Your oxtail is vacuum-sealed immediately after cutting to lock in freshness and protect quality during transit. It may arrive frozen—this is intentional and ensures the product reaches you at peak condition, especially for long-distance shipments. Vacuum-sealed frozen beef maintains its quality better than refrigerated meat held for days in transit, and it's fully re-freezable if your plans change. Cold-chain integrity is maintained from our facility to your door.

How to Cook Wagyu Oxtail

Oxtail is built for low-and-slow braising. Season generously with salt, pepper, and aromatics (onion, garlic, celery, carrots), then braise in liquid (stock, wine, beer, or a combination) at 300–325°F for 3–4 hours, until the meat pulls cleanly from the bone. The collagen breaks down into gelatin, creating a rich, glossy sauce. Oxtail also shines in pressure cookers, slow cookers, and traditional stovetop braises. Let it rest overnight in the fridge—the flavors deepen and the fat solidifies for easy removal.

How should I store Wagyu oxtail?

Store frozen oxtail in your freezer at 0°F or below for up to 12 months. Once thawed, keep refrigerated and use within 3–5 days. If your oxtail arrives frozen, you can refreeze it as long as it remains cold (below 40°F) and hasn't been left at room temperature.

How do I defrost oxtail safely?

The best method is to thaw in the refrigerator for 24–36 hours. For faster thawing, submerge the vacuum-sealed package in cold water, changing the water every 30 minutes until thawed (2–3 hours). Never thaw in the microwave or at room temperature. Read our defrosting guide.

What's the difference between Wagyu oxtail and regular oxtail?

Regular oxtail is typically ungraded beef with minimal marbling. Wagyu oxtail (BMS 7+) has significantly more intramuscular fat, resulting in richer flavor, more luxurious texture, and a silkier braising liquid. The longer feeding phase and superior genetics of our Wagyu program also contribute to deeper, beefier flavor.

How many people does one oxtail serve?

One 2.5–3 lb oxtail typically serves 2–4 people, depending on the recipe and whether it's the main protein or part of a larger dish (e.g., ragu over pasta, oxtail stew with vegetables). Oxtail is about 50% bone by weight, so plan accordingly.

Can I cut the oxtail into smaller pieces before cooking?

Yes. Oxtail is a series of vertebrae connected by cartilage. To portion it, bend the oxtail at a joint to locate where the bones meet, then cut through the softer cartilage with a sharp paring knife or chef's knife. You don't need to saw through bone—just find the natural seams.

Why does this oxtail sometimes arrive frozen?

Freezing preserves freshness and ensures your oxtail arrives in peak condition, especially for cross-country shipping. Vacuum-sealed frozen beef maintains better quality than refrigerated meat in transit. Meat N' Bone prioritizes cold-chain integrity and food safety. Learn why frozen can be fresher.

What's the best cooking method for oxtail?

Low-and-slow braising is ideal. Sear the oxtail pieces in a heavy pot, then add aromatics, liquid (stock, wine, beer), and braise covered at 300–325°F for 3–4 hours until fork-tender. Oxtail also works beautifully in a slow cooker (6–8 hours on low) or pressure cooker (45–60 minutes at high pressure). The collagen melts into gelatin, creating a rich, glossy sauce.

Where does Meat N' Bone source this Wagyu oxtail?

Our Wagyu oxtail comes from a small, family-owned Wagyu program in the US Midwest that processes 140–175 steers per week. The cattle are bred using Japanese Kuroge Tajima genetics, fed longer and slower than commodity programs, and selected for superior marbling and flavor. We've compared this program extensively to others and consistently find it delivers the best eating quality.

Best for: Braising, stews, ragu, slow-cooked soups