Protein bowls are surging in popularity with their combination of grains, veggies and quality beef and pork. We’ve put together some mouth-watering menu ideas that highlight trending flavors. Check out our twist on a Korean beef bowl, spicy quinoa bowl with skirt steak, and more.
Oxtail comes from the tail, with some of the vertebrae removed. Though there is a high bone-to-meat ratio on this cut, the tail is full of collagen. Toughness and gelatin melt into meat and broth when cooked.
What makes this
Comes from the tail of the cow.
What makes this cut a
good menu option?
Collagen adds great flavor to soups, stews and stocks.
Available from the following brands: