The secret to a stew with real body. Oxtail is exactly what it sounds like — cross-cut sections of tail, full of bone, marrow, and collagen. Cooked long enough, all of that melts into the liquid and gives you a broth with a richness you cannot get any other way. It’s humble food that eats like something expensive.

How to cook it: Brown the pieces hard. Then braise them covered — broth, tomato, onion, garlic, a bay leaf — at 300°F for 3 to 4 hours, until the meat slides off the bone. Serve over rice, grits, or mashed potatoes. Better the next day, and the leftover broth is worth saving.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.