Moombra Meats - Oxtail
All Moombra Meats Products

Ox
Tail

Pasture RaisedVerified Origin
Oxtail
Moombra Meats | Brisbane Valley, QLD

The tail jointed into sections, collagen and marrow-rich, deeply rewarding to braise.

FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookBraise / Slow cook
TextureFall-off-bone
FatHigh
Serve93°C+ (fall-off-bone)
Cut Overview
About This Cut

Oxtail is the tail jointed into sections, each one bone surrounded by small muscles, fat, and marrow. Not much meat per piece, but the flavour per gram is extraordinary. Brown the pieces well before braising, then go low and slow at 150°C for 4 to 5 hours. If you can, cool overnight and lift the fat off the top before reheating. The flavour is noticeably better the next day.

Reducing fat content: Oxtail is a fatty cut. Skim the braising liquid regularly, or cool overnight and remove solidified fat from the top before reheating.

Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
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Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate

Nutrition Verified Podcast · with Jesse & Rob

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Verified Nutrition Data
Nutritional Values
Data Source

FSANZ AFCD Release 3 F000518 - Beef, casserole meat, boneless or bone-in, shin, untrimmed, raw (No AFCD oxtail entry. Beef shin (untrimmed, raw) used as nearest gelatinous bone-in cut proxy. Values are indicative.). Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

124kcal
Energy per 100g
124 kcal
519 kJ • typical average
Macronutrients per 100g
Protein21.3g
Complete protein. All essential amino acids present.
Total Fat4.2g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium66mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
124 kcal / 519 kJ▼
Total energy from protein and fat.
Protein
21.3 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
4.2 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated
1.73 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
66 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron
1.86 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
4.66 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.13 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
4.68 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD Release 3 F000518 - Beef, casserole meat, boneless or bone-in, shin, untrimmed, raw (No AFCD oxtail entry. Beef shin (untrimmed, raw) used as nearest gelatinous bone-in cut proxy. Values are indicative.). Typical averages per 100g raw. Not dietary or medical advice.
Moombra Meats - Oxtail
Independent Verification
Why This Oxtail Earned the Nutrition Verified Tick
Verified Origin
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Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼
Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼
Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
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The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Indicative Nutritional Profile
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FSANZ AFCD does not contain a record for oxtail. Values shown are sourced from the closest available AFCD entry (F000518) as a proxy, and should be treated as indicative rather than exact. The proxy used is disclosed on this page.
No Hidden Additives
▼
Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Not required.
Best Cooking Method
Long braise, minimum 4 hours at 150°C.
Seasoning
Season before browning.
Internal Temperature
Done when meat falls from the bone.
Resting
Best made a day ahead and reheated. Fat easier to remove when cold.
Recipe Suggestions
Recipes
01
Braised Oxtail in Red WineOven braise • 5 hrs • Serves 4
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You'll Need
1.5kg oxtail pieces2 tbsp olive oil1 large brown onion, diced2 carrots, diced3 celery stalks, diced4 garlic cloves, crushed2 tbsp tomato paste500ml red wine400ml beef stock3 bay leaves5 sprigs thyme1 tbsp plain flourSalt and pepper
Method
1Preheat oven to 150°C. Season oxtail pieces and coat lightly in flour.
2Brown in batches over high heat in olive oil -- take your time, get proper colour. Set aside.
3Cook onion, carrot, celery until soft and starting to colour, 10 minutes. Add garlic and tomato paste, cook 3 minutes.
4Add wine, scrape up the fond. Reduce by half.
5Add stock, bay, thyme and oxtail. Liquid should almost cover the oxtail.
6Cover and braise 4-5 hours until meat is falling from the bone.
7Cool slightly. Skim fat from surface. Reduce sauce on stovetop if needed.
8Serve over mashed potato, polenta or with crusty bread.
Tip: Oxtail is best made the day before. The fat solidifies overnight, making it easy to remove, and the flavour improves.
02
Oxtail SoupStovetop / Slow cook • 4 hrs • Serves 6
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You'll Need
1.5kg oxtail pieces2 tbsp vegetable oil1 large brown onion, diced3 carrots, sliced3 parsnips, diced3 celery stalks, sliced4 garlic cloves, minced2 tbsp tomato paste2 litres beef stock1 can diced tomatoes2 bay leaves4 sprigs thyme100g small pasta or barleySalt and pepper
Method
1Brown oxtail in batches. Set aside.
2Cook onion, carrot, parsnip, celery until soft. Add garlic and tomato paste, cook 2 minutes.
3Return oxtail. Add stock, tomatoes, bay and thyme.
4Simmer covered 3.5 hours until meat falls from bone.
5Remove oxtail. Pull meat from bones. Discard bones. Return meat to pot.
6Add pasta or barley. Cook 20 minutes until tender. Adjust seasoning and serve.
Tip: Pull the meat off the bones while it is still warm -- it comes away easily. Discard any hard cartilage.
03
Jamaican Oxtail with Butter BeansStovetop / Oven braise • 4.5 hrs • Serves 4
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You'll Need
1.5kg oxtail pieces3 tbsp vegetable oil1 large brown onion, diced4 garlic cloves, minced2 spring onions, roughly chopped1 tsp fresh thyme leaves1 scotch bonnet or habanero chilli, whole (prick with a fork)2 tbsp soy sauce2 tbsp Worcestershire sauce1 tbsp brown sugar1 tbsp allspice (pimento)400ml beef stock400g can butter beans, drainedSalt and pepperSteamed rice to serve
Method
1Season oxtail with salt, pepper, soy sauce, Worcestershire, sugar and allspice. Marinate 1 hour minimum.
2Brown oxtail in hot oil in batches. Set aside.
3Cook onion and garlic in same pot until soft. Add spring onion and thyme.
4Return oxtail. Add beef stock and whole chilli. Bring to a simmer.
5Cover and cook on low heat or in a 160°C oven for 3.5-4 hours until meat is tender and falling from the bone.
6Add butter beans in the last 20 minutes. Adjust seasoning.
7Remove the whole chilli before serving (it adds flavour without making the dish too hot). Serve with rice.
Tip: The whole scotch bonnet adds a background warmth without making the dish aggressively spicy. Piercing it releases more heat -- for a milder result, leave it whole and unpierced.
Independently Verified by Nutrition Verified

Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD Release 3 F000518 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.