AtlasMas

We can’t imagine cattle without them constantly moving their tails and ruminating. The constant movement of the short, tender and collagen-rich muscles between the individual caudal vertebrae gives broth made from oxtail a strong and unmistakable flavour. Boiled or braised with vegetables, it is a real delicacy that is easily prepared in all world cuisines. True connoisseurs will never pass it up at the butcher shop, and if you don’t see it on offer, there is nothing easier than ordering it from the butcher.