Australian Premium Oxtail (800g)

$333.00

( / )
Sold Out

Please select all options.

Select Meat Weight

Notify me when this product is available:

🥘 Recipes to try

  • Chilled Storage — Keep between 0–4°C.
  • Frozen Storage — Store at -20°C for long-term freshness.
  • Thawing — Best thawed overnight in the refrigerator for optimal texture.
  • Cutting & Weight Variance — Our butchers cut to order, so a natural weight variance of +/-10% may occur.
  • Image Disclaimer — Product images are for reference only.
  • Meat & Seafood delivery: Tuesday to Sunday (business days), with time slots from 9 am – 1 pm and 1 pm – 7 pm.
  • Order deadline: Place your order before 12 pm for the earliest next-day delivery, or choose a later date that suits you.
  • Advance scheduling: Orders can be made up to 30 business days ahead of time.
  • Free delivery: Enjoy free meat and seafood delivery on orders over 1,000 HKD; otherwise, a delivery fee of 100 HKD applies, with no minimum order required.
  • BBQ Grills & Alcohol: Deliveries of BBQ grills, alcohol (wines & beers), outdoor furnishings, parasols, heaters, and mist fans are charged separately and delivered on a separate schedule, Monday to Saturday (business days).
  • Holiday delivery: We deliver on public holidays, but if a holiday period spans several days, we only deliver on the first day. Please note we are completely closed for Christmas, New Year, and Chinese New Year.

💡 Tips

Frequently Asked Questions

These oxtails are sourced from hormone-free, grain-fed Australian cattle raised on responsible Australian farms, then cut into 1.5-inch pieces ready for the pot. The bones and marrow give an incredibly rich beef flavour that elevates any dish, and each pack is snap-frozen to retain texture and flavour. Supply is limited to weekly availability, so quantities vary from week to week.
Oxtail is a hard-working cut full of connective tissue, so it rewards long, slow, moist cooking rather than fast heat. Brown the pieces well first to build colour, then braise or simmer them in liquid at a gentle heat for roughly 3 to 4 hours, or around 45 to 60 minutes in a pressure cooker, until the meat pulls away from the bone easily. The collagen breaks down into gelatine over that time, which is what gives oxtail soups, stews and braises their signature body and richness.
It is the ideal base for rich, flavourful soups, stews and braises, and the 1.5-inch cut suits classic preparations such as braised oxtail in red wine, Chinese oxtail and radish soup, Caribbean-style stewed oxtail, or a slow-cooked oxtail ragù served over pasta or polenta. Because the bones and marrow release so much flavour, the cooking liquid itself becomes a nutritious, full-bodied stock worth keeping. More slow-cooking methods are available in the Recipes section of the Aussie Meat blog.
The oxtails arrive snap-frozen, so keep them in the freezer at -20°C until you are ready to cook. Defrost slowly in the refrigerator overnight rather than at room temperature, and once thawed, keep chilled between 0–4°C and cook within one to two days. Do not refreeze after thawing. As oxtail is a bone-in cut portioned from natural carcasses, a slight weight difference of approximately +/-10% may occur.
We provide next-day delivery across Hong Kong for orders placed before 12pm (midday). Free delivery is automatically applied to all orders over HKD 1,000 to ensure your products arrive in optimal condition.
For Google Ads, this product is under Beef