WAGYU BEEF TAIL (1KG)
The meat is gelatinous and is best used for stocks, soups, and braises. It’s common in Italian and Korean cuisine to see beef tails used as an ingredient. Beef tail requires a long time to cook since it’s so bony and fatty; this is the perfect braising meat.
Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2.5 to 3 hours to soften the meat.
PRODUCT WEIGHT: 1KG
PRODUCT OF AUSTRALIA