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Oxtail, average weight of 1.2kg, without added hormones. The pieces of meat are vacuum frozen.
What is it?
The oxtail is made up of the last vertebrae, which are surrounded by a small amount of muscle tissue. It is considered an offal. Before being sold, it is divided into vertebrae-sized pieces. Its high gelatin content makes it a cut of choice for recipes that call for a gelatinous quality, such as pot-au-feu.
Oxtail is usually cooked slowly in broths, soups and stews, or can be braised, candied or jellied.
Our Quebec-sourced meat is vacuum sealed and frozen in individual units. Basically, it’s wholesale meat that’s delivered right to your door. It’s the smartest choice for stocking up.
Renard meat is ideal for storing and hosting large barbecues.
A smart choice for real local meat at an affordable price. Renard is a project with values straight from Quebec.
*** The photos displayed come from a stock photo bank