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thin streaks of fat dispersed throughout the meat
added to a sumptuous seafood pasta
while the 6-inch Boning/Fillet Knife makes it easy to work with meats
sometimes referred to as rib eye or rib steak
Australian Wagyu Oxtail | Stone Axe | Full Blood | BMS 9+ #cutlery thin streaks of fat dispersedPortion: See below Cut: 2 inches Score: BMS 9+ Origin: Australia The oxtail, also known as beef tail, is a culinary delight that showcases the extraordinary qualities of wagyu beef in a unique and flavorful way. Derived from the tail of the wagyu cattle, this cut is prized for its rich, gelatinous meat and deep, savory taste, making it a favorite among meat enthusiasts and culinary explorers. Located at the base of the spine, the wagyu oxtail contains
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