Most American beef consumption is limited to muscle meat — steaks, roasts, ground beef. The rest of the animal, which contains some of the most flavorful and nutrient-dense cuts available, gets ignored. Whole-animal eating is not an ideological position. It is a practical one: the cuts that require more knowledge to cook are typically less expensive, more flavorful per dollar, and nutritionally superior to the muscle cuts that dominate grocery store shelves.
What Is Currently Available
Our Organs & Bones collection currently features Beef Oxtail ($29.99), segmented and vacuum sealed. This collection will expand to include marrow bones, liver, kidney, heart, and additional specialty cuts as they come online. All products come from our own cattle processed at our Springtown, Texas facility.
Oxtail: The Case for Buying It
Oxtail is the tail of the cattle, cross-cut into segments. Each segment contains a bone surrounded by meat, with a high concentration of collagen-rich connective tissue. This makes oxtail one of the worst cuts for quick cooking and one of the best for long braises. Given two and a half to three hours in a covered pot, the collagen converts to gelatin and the braising liquid transforms into something close to a natural consommé — rich, glossy, deeply savory. Nothing you add to the pot produces that result. Only time and collagen do.
The meat itself, once properly braised, pulls cleanly from the bone with a depth of flavor that most boneless cuts cannot match. And the braising liquid is worth as much as the meat — reduce it, finish with butter, pour it over the beef at the table.
The Nutritional Argument
Organ meats — liver in particular — are among the most nutrient-dense foods that exist. Beef liver contains more vitamin B12, iron, and vitamin A per calorie than nearly any other food. Bones produce collagen-rich stock with minerals that support joint and connective tissue health. Oxtail provides glycine and proline — amino acids concentrated in connective tissue that are underrepresented in muscle meat diets.
This is not a supplement you add to your diet. It is food that humans have been eating as a primary nutrition source for all of recorded history, recently displaced by a preference for boneless, convenient muscle cuts.
Coming Soon
Marrow bones, liver, kidney, and heart are all in development for this collection. Subscribe to our email list for first notice when new products go live. In the meantime, oxtail is available now in the Organs & Bones collection.