Beef Oxtail - 1.5 lb
Thousand Hills Lifetime Grazed
$24.99
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 2 - 2 and get 2% off
- Buy 3 - 3 and get 4% off
- Buy 4 or above and get 8% off
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Thousand Hills Lifetime Grazed
Beef Oxtail - 1.5 lb
Thousand Hills cattle graze pasture for the whole of their lives — never shipped to a feedlot, never finished on grain — and this oxtail comes from that same 100% grass-fed, grass-finished herd. Cut from family farms across the Upper Midwest and Northern Plains, it's the collagen-rich, bone-in cut braisers and stew cooks specifically seek out, releasing rich, gelatin-thick broth after hours of low, slow cooking.
- Built for Caribbean-style oxtail stew, Korean kkori gomtang, French pot-au-feu, or any long braise that rewards patience
- Verified grass-fed and grass-finished for the animal's entire life — not grass-started and grain-finished, a distinction most grocery oxtail can't claim
- Whole30, keto, paleo, and carnivore-diet friendly
Thousand Hills built its Lifetime Grazed standard around one non-negotiable: cattle stay on pasture from birth to harvest, with no feedlot finishing at the end. This grass-fed beef oxtail — bone-in cross-cuts from the tail — comes from that same herd, raised on family farms across the Upper Midwest and Northern Plains.
Each single package runs approximately 1.5 lbs, with a case option of four 1.5 lb packages for anyone stocking a freezer or a restaurant line. The cut itself is prized for its ratio of bone, marrow, and connective tissue to meat — exactly what turns a simmering pot into a rich, body-filled broth over time.
Most "grass-fed" labels at the grocery store only tell half the story — many cattle graze early on but are shipped to a feedlot and finished on grain in their final months to add weight before slaughter, and a large share of grocery grass-fed beef is imported from overseas operations with limited traceability back to a specific farm. Thousand Hills sources exclusively from a known network of Upper Midwest and Northern Plains family farms under an audited standard requiring pasture-based grazing for the animal's entire life — no feedlot, no grain finish, no guesswork about where it came from.
Grass-finished beef is widely studied for carrying a more favorable ratio of omega-3 to omega-6 fatty acids than grain-finished beef, a difference tied to the forage-based diet cattle eat their whole lives rather than a grain-heavy finishing ration.
Oxtail rewards low, slow, moist-heat cooking: braised, pressure-cooked, or simmered 3 to 4 hours until the connective tissue breaks down into gelatin. Sear the pieces first to build a flavor base, then braise in stock, wine, or tomato for a stew, ragu, or bone broth base.
Naturally suited to keto, paleo, Whole30, and carnivore diets as a whole, single-cut piece of beef. Sold frozen to lock in freshness — keep frozen until ready to cook, and thaw in the refrigerator 24-48 hours before braising.
Ingredients: 100% Grass Fed Beef.
Common Questions
How is Thousand Hills grass-fed beef different from the "grass-fed" beef at a typical grocery store?
Many grocery grass-fed labels only describe how the animal started life — cattle graze early on but are often shipped to a feedlot and finished on grain in the final months to add weight before slaughter, and a large share of grocery grass-fed beef is imported with limited farm-level traceability. Thousand Hills cattle graze pasture across Upper Midwest and Northern Plains family farms for their entire lives, with no feedlot finishing at any point, under the brand's Lifetime Grazed standard.
What makes oxtail nutritionally different from other beef cuts?
Oxtail comes from the tail vertebrae, which are wrapped in connective tissue and collagen rather than lean muscle. During a long braise, that collagen breaks down into gelatin, which is why oxtail produces a noticeably richer, body-filled broth than leaner cuts. Grass-finished beef fat is also widely studied for carrying a more favorable omega-3 to omega-6 ratio than grain-finished beef, tied to the forage-based diet cattle eat throughout their lives.
Is grass-fed beef oxtail keto, paleo, or Whole30 compliant?
Yes to all three. Oxtail is a whole cut of beef with zero carbohydrates and no processed ingredients, which fits keto macros, paleo, Whole30, and carnivore-style eating. Its collagen and marrow content also make it a favorite for bone broth in gut-focused and AIP-style protocols.
What's the best way to cook grass-fed beef oxtail?
Oxtail needs low, slow, moist heat — braising, pressure cooking, or simmering for 3 to 4 hours until the connective tissue renders into gelatin. Popular preparations include Jamaican-style oxtail stew, Korean kkori gomtang bone broth soup, Italian braised oxtail ragù over pasta, and classic French pot-au-feu. Searing the pieces first before braising helps build flavor and retain moisture, since grass-finished beef carries somewhat less marbling than grain-finished beef.
How can I verify Thousand Hills' grass-fed claims are accurate?
Thousand Hills sources exclusively from a network of family farms across the Upper Midwest and Northern Plains under its audited Lifetime Grazed standard, meaning every animal grazes pasture from birth through harvest with no feedlot finishing. That's a stronger claim than a basic grass-fed label, which only requires the animal to have started on grass — worth asking about with any grass-fed beef you're comparing.
What size does the oxtail come in, and is it bone-in?
This is bone-in, cross-cut oxtail, sold as a single roughly 1.5 lb package or in a case of four 1.5 lb packages. The bone, marrow, and connective tissue are essential to the cut — they're what release collagen and rich flavor during a long braise or simmer.
Do I need to thaw the oxtail before cooking, and how should I store it?
Keep oxtail frozen until you're ready to cook. Thaw it in the refrigerator for 24-48 hours before braising or pressure cooking for the most even results, rather than thawing at room temperature.
Each single package runs approximately 1.5 lbs, with a case option of four 1.5 lb packages for anyone stocking a freezer or a restaurant line. The cut itself is prized for its ratio of bone, marrow, and connective tissue to meat — exactly what turns a simmering pot into a rich, body-filled broth over time.
Most "grass-fed" labels at the grocery store only tell half the story — many cattle graze early on but are shipped to a feedlot and finished on grain in their final months to add weight before slaughter, and a large share of grocery grass-fed beef is imported from overseas operations with limited traceability back to a specific farm. Thousand Hills sources exclusively from a known network of Upper Midwest and Northern Plains family farms under an audited standard requiring pasture-based grazing for the animal's entire life — no feedlot, no grain finish, no guesswork about where it came from.
Grass-finished beef is widely studied for carrying a more favorable ratio of omega-3 to omega-6 fatty acids than grain-finished beef, a difference tied to the forage-based diet cattle eat their whole lives rather than a grain-heavy finishing ration.
Oxtail rewards low, slow, moist-heat cooking: braised, pressure-cooked, or simmered 3 to 4 hours until the connective tissue breaks down into gelatin. Sear the pieces first to build a flavor base, then braise in stock, wine, or tomato for a stew, ragu, or bone broth base.
Naturally suited to keto, paleo, Whole30, and carnivore diets as a whole, single-cut piece of beef. Sold frozen to lock in freshness — keep frozen until ready to cook, and thaw in the refrigerator 24-48 hours before braising.
Ingredients: 100% Grass Fed Beef.
Common Questions
How is Thousand Hills grass-fed beef different from the "grass-fed" beef at a typical grocery store?
Many grocery grass-fed labels only describe how the animal started life — cattle graze early on but are often shipped to a feedlot and finished on grain in the final months to add weight before slaughter, and a large share of grocery grass-fed beef is imported with limited farm-level traceability. Thousand Hills cattle graze pasture across Upper Midwest and Northern Plains family farms for their entire lives, with no feedlot finishing at any point, under the brand's Lifetime Grazed standard.
What makes oxtail nutritionally different from other beef cuts?
Oxtail comes from the tail vertebrae, which are wrapped in connective tissue and collagen rather than lean muscle. During a long braise, that collagen breaks down into gelatin, which is why oxtail produces a noticeably richer, body-filled broth than leaner cuts. Grass-finished beef fat is also widely studied for carrying a more favorable omega-3 to omega-6 ratio than grain-finished beef, tied to the forage-based diet cattle eat throughout their lives.
Is grass-fed beef oxtail keto, paleo, or Whole30 compliant?
Yes to all three. Oxtail is a whole cut of beef with zero carbohydrates and no processed ingredients, which fits keto macros, paleo, Whole30, and carnivore-style eating. Its collagen and marrow content also make it a favorite for bone broth in gut-focused and AIP-style protocols.
What's the best way to cook grass-fed beef oxtail?
Oxtail needs low, slow, moist heat — braising, pressure cooking, or simmering for 3 to 4 hours until the connective tissue renders into gelatin. Popular preparations include Jamaican-style oxtail stew, Korean kkori gomtang bone broth soup, Italian braised oxtail ragù over pasta, and classic French pot-au-feu. Searing the pieces first before braising helps build flavor and retain moisture, since grass-finished beef carries somewhat less marbling than grain-finished beef.
How can I verify Thousand Hills' grass-fed claims are accurate?
Thousand Hills sources exclusively from a network of family farms across the Upper Midwest and Northern Plains under its audited Lifetime Grazed standard, meaning every animal grazes pasture from birth through harvest with no feedlot finishing. That's a stronger claim than a basic grass-fed label, which only requires the animal to have started on grass — worth asking about with any grass-fed beef you're comparing.
What size does the oxtail come in, and is it bone-in?
This is bone-in, cross-cut oxtail, sold as a single roughly 1.5 lb package or in a case of four 1.5 lb packages. The bone, marrow, and connective tissue are essential to the cut — they're what release collagen and rich flavor during a long braise or simmer.
Do I need to thaw the oxtail before cooking, and how should I store it?
Keep oxtail frozen until you're ready to cook. Thaw it in the refrigerator for 24-48 hours before braising or pressure cooking for the most even results, rather than thawing at room temperature.
- __Storage_Location:
- Frozen
- __Volume:
- 2500
- __Owner:
- TCFarm
- __badge:
- Grass-Fed
