1kg pack of diced British oxtail — rich, collagen-packed beef ideal for slow-cooked stews and Caribbean dishes.

Oxtail, Diced

£16.00
1kg pack of diced British oxtail — rich, collagen-packed beef ideal for slow-cooked stews and Caribbean dishes.
cooked oxtail
1kg pack of diced British oxtail — rich, collagen-packed beef ideal for slow-cooked stews and Caribbean dishes.
cooked oxtail

Oxtail, Diced

£16.00
Serving size 1kg - Serves 5-6 people
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Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

British Diced Oxtail – Proper food, done the right way.

Oxtail is one of Britain’s most loved yet hardest-to-find cuts — rich, gelatinous and built for slow cooking. Our British diced oxtail is expertly prepared for depth of flavour and tenderness, making it ideal for traditional stews, soups and Caribbean classics. Cut from British beef and vacuum-sealed for freshness, this is oxtail the way it should be: honest, bold and uncompromising.

Why it’s hard to find

Oxtail has surged in demand, but supply remains limited. It’s a specialist cut, often snapped up by butchers before it ever reaches supermarket shelves. We source directly and prepare it properly — no shortcuts.

• 100% British beef, expertly diced
• Ideal for slow cooking and batch cooking
• Fresh, high-protein cut with deep flavour
• Suitable for freezing

Best ways to cook oxtail

Slow cooking is king. Think long, gentle braises that allow the collagen to break down and the meat to fall from the bone.
• Oxtail stew
• Oxtail soup
• Caribbean-style braised oxtail

Pair it with

• Butter beans, carrots and thyme
• Rice & peas or mashed potatoes
• Red wine, beef stock or Caribbean spices

100% british beef.
Allergens are highlighted in bold.

Per 100g,
Energy: 171 kCal
Fat: 10.1 g
of which saturates: 4.2 g
Carbohydrate: 0 g
of which sugars: 0 g
Fibre: 0 g
Protein: 20 g
Salt: 0 g

Brown the oxtail in a pan, then braise covered at 160°C (fan 140°C) for 3–4 hours (per 1kg) until tender and sauce is reduced. Add herbs, stock, or Caribbean spices to taste.

Keep refrigerated below 5°C. Suitable for freezing. Defrost thoroughly before cooking. Consume within 24 hours of defrosting.

Vacuum-sealed for freshness; tray and film recyclable where facilities exist.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →