Description: Bison Oxtail is the tail section, bony with gelatinous meat that's deeply flavorful. Lean overall, it's excellent for soups, providing collagen for richness without much fat.
Cooking Suggestion: Simmer low and slow for 3-4 hours in a stockpot with veggies and herbs until meat falls off the bone. Skim any minimal fat to keep it light.
Price Blurb: Price is estimated on the high range but will be adjusted down once fulfilled as meat weights vary. Due to the limitations of online sales and Shopify.