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Select Your Type of Beef

Oxtail, which is the tail of cattle,  is skinned and cut into sections with each section containing part of the tailbone. Oxtail contains marrow in the center along with the bony portion of meat surrounding the tail.

Due to the gelatinous nature of Oxtail, it is best used for soups, stocks, and braises. Try out this unique addition in your next soup or stew.

Watch Chefs Lon Symensma (ChoLon Owner/Executive Chef, Culinary Olympics silver medalist and American Culinary Federation National Junior Chef of the Year winner) and Fernando Riuz (a Food Network Chopped ChampionGuy's Grocery Games Champion and Beat Bobby Flay victor) discuss their thoughts on some of the less mainstream cuts of beef:

Organic Grass Fed & Finished Beef

Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content.  Always Antibiotic and Hormone free.


Prosper Steakhouse Beef

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.


Oxtail Stew


12 ounces dried lima beans

4 pounds oxtails

2 large Vidalia onions, chopped

3 scallions, chopped

4 garlic cloves, smashed

1 bunch fresh thyme

2 tablespoons red pepper flakes

4 teaspoons hot paprika

2 bay leaves

2 tablespoons hot sauce

4 tablespoons gravy master

6 cups low-sodium beef broth

4 teaspoons tomato paste

2 tablespoons salt

2 cups white rice


  1. In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
  2. In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
  3. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
  4. At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
  5. Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.

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