All collagen, so a long braise is what renders it into silk, and it takes longer than you think. Salt it ahead, sear the pieces hard, then braise them in stock and red wine, covered at 325F, for four hours at least and five is better, until the meat gives up the bone without a fight. That glossy liquid is the whole prize, so reduce it, spoon it over rice or polenta, and don't waste a drop.
On the smoker, run them at 250F until the bark sets, then wrap with a little liquid and take them to probe tender, and finish with sauce on the grate so it tacks up.
Your order, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
What it is
Oxtail is exactly what it sounds like, the tail, cut crosswise into rounds so every piece carries bone, marrow, and a collar of meat wrapped in connective tissue. It used to be an afterthought in the butcher case. Then Caribbean and Southern cooks spent a few generations proving what it does to a pot, and now people seek it out on purpose.
