All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Cross-cut tail. Loaded with bone marrow and gelatin. Makes the richest stew you will ever eat.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Oxtail is the tail of the animal, cross-cut into thick discs. Each piece contains a central bone surrounded by rich meat and generous marrow. The collagen content is huge, which produces a sauce that coats the back of a spoon.
Tip: Oxtail releases a lot of fat. Braise a day ahead, chill overnight, then lift the solid fat cap off before reheating.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000796 - Beef, oxtail, bone-in, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
260kcal
Energy per 100g
260 kcal
1088 kJ · typical average
Protein18.5g
Complete protein. All essential amino acids present.
Total Fat20.0g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy260 kcal / 1088 kJ▼
Total energy from protein and fat.
Protein18.5 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat20.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated8.5 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.2 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.8 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B122.1 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.0 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
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
No need to bring to room temperature. Cold from the fridge is fine for a long braise.
Best Cooking Method
Low and slow braise in liquid (stock, wine, or tomato base) at 150-160°C for 3-5 hours until fork tender.
Seasoning
Season well before searing. The sear builds flavour. Salt after for crust.
Internal Temperature
Done when a fork slides in with no resistance. Internal ~93°C for fully rendered collagen.
Resting
Rest 15 minutes in the braising liquid before serving. Skim fat if desired.
Recipe Suggestions
Recipes
01
Classic Oxtail Stew
▼You'll Need
1.5kg oxtail pieces2 tbsp beef tallow2 onions, diced2 carrots, chunked3 celery sticks, sliced4 garlic cloves, crushed400ml red wine800ml beef stock2 bay leaves3 sprigs thymeSalt and pepper
Method1Season oxtail heavily. Brown in tallow on all sides. This takes time, do not rush. Remove.
2Saute onion, carrot, celery, garlic 5 minutes. Deglaze with wine, reduce by half.
3Return oxtail. Add stock, bay, thyme. Bring to a simmer. Cover.
4Braise at 150°C for 3.5 hours until meat falls off the bone.
5Skim fat or chill overnight and remove fat cap. Reheat and serve over mash or polenta.
Tip: Oxtail gets better overnight. If you have the time, cook it a day ahead.
02
Jamaican-Style Oxtail
▼You'll Need
1.5kg oxtail2 tbsp brown sugar3 tbsp soy sauce3 garlic cloves, minced2cm ginger, grated1 scotch bonnet or long red chilli1 can butter beans, drained800ml beef stock1 tbsp thyme2 spring onions, sliced
Method1Sear oxtail in a hot pan until browned. Transfer to a heavy pot.
2Sprinkle with brown sugar, add soy, garlic, ginger, chilli and thyme.
3Pour in stock. Bring to a simmer. Cover and cook on low 3 hours.
4Add butter beans. Cook uncovered 30 more minutes to thicken.
5Finish with spring onions. Serve with rice and peas.
Tip: Scotch bonnet is fierce. Add it whole, remove before serving. Keeps the flavour without the face-melting heat.
03
Jamaican Oxtail Stew
▼You'll Need
1.5kg Burnham Grazing oxtail2 tbsp browning sauce3 tbsp neutral oil1 brown onion, diced4 garlic cloves, crushed1 thumb ginger, grated1 scotch bonnet chilli, whole2 tbsp tomato paste1 tbsp allspice berries4 sprigs thyme500ml beef stock1 tin butter beansCoconut rice and peas to serve
Method1Toss oxtail in browning sauce. Brown hard in oil in batches.
2Soften onion, garlic, ginger in the pot 5 minutes. Add tomato paste, allspice and thyme. Cook 1 minute.
3Return oxtail. Add scotch bonnet whole (do not pierce). Add stock to come halfway up.
4Cover and braise at 150 degrees C for 3 hours until oxtail is fall-off-the-bone.
5Stir through butter beans. Cook another 20 minutes. Remove scotch bonnet. Serve over rice and peas.
Tip: Do not pierce the scotch bonnet. It releases flavour without all the heat. If you like fire, split it before adding.
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