Beef Tail

One of the most flavorful and gelatinous parts of the animal. The product is fully skinned and the surface fat is removed. It consists of vertebrae surrounded by muscle tissue and connective tissues, which when boiled impart excellent density and flavor to broths and sauces.

Beef Tail for B2B Wholesale

It is offered either whole or jointed for immediate use. The cutting is done with precision to maintain the meat/bone ratio. A particularly popular product for restaurants specializing in slow-cooked dishes, ensuring a high profit margin.

Product Information

Ingredients: 100% Beef Tail (Skin-off)
Allergens: None
Packaging: Individually wrapped (IWP) or Vacuum
Storage Conditions: Fresh: 0-4°C

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)150 kcal
Protein (g)18 g
Total fat (g)9 g
Saturated fat (g)3.5 g
Carbohydrates (g)0 g
Sugars (g)0 g
Sodium (mg)60 mg
Salt (g)0.15 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale, butchers and Horeca

It is widely used in restaurants for soups and gourmet stews

Fresh & Freezable

How should Beef Tail be cooked?

The tail requires very slow cooking in a moist environment for 3-5 hours. It contains plenty of collagen that melts and turns into gelatin, softening the tough muscles and naturally binding the sauce. The result is meat that falls off the bone and a sauce with a rich, velvety texture, ideal for gourmet restaurant dishes.

Is Beef Tail available with the skin?

The product is always available skinned. Removing the skin is a necessary industrial practice for hygiene reasons, as the skin is difficult to clean perfectly of hair. Furthermore, without the tough skin, heat penetrates the meat and collagen more directly during cooking, speeding up the process and making the final dish easier to consume.

What percentage of meat does it have?

The sections near the base of the spine are thicker and have a very good ratio of lean meat to bone, ideal for filling portions. As we move towards the tip, the tail thins out and the ratio changes in favor of bone and cartilage. These leaner pieces are valuable for enriching the sauce with gelatin and flavor.