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Dec 23, 2012 09:11 AM

Best oxtail,where to buy???

I plan to do some holiday cooking and want to know the best places to buy high quality good oxtail. The prices per weight if you know it?Probably going to head to St.Lawrence Market on Christmas Eve daytime and browse around the different meat vendors and buy the oxtail there.

Does anyone know of better places to buy oxtail? I'm a novice at cooking it and the owner of my Caribbean take-out place in a food court, he tells me there are 2 types of oxtail. White oxtail and yellow oxtail. He uses the latter,the higher quality meat. Unfortunately, the yellow oxtail he buys it from a distributor that only sells to restaurants or people in the food industry.

Bottom line, I just want to find a place that sells the best oxtail for my holiday cooking. Can somebody please point me in the right direction?

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  1. Korean Supermarket like H-Mart or Galleria. Very fresh, nicely trimmed and around $6.99 per pound.

    1. Charlie's Meat & Seafood, 383 Broadview (just north of Gerrard).
      You'll have to buy the whole tail (or tails) - but ask for them to cut it for you.
      My 'go-to' place for oxtails for several years - don't go anywhere else.

      1. As it's been about 2 years since you originally posted pretty much this exact same question and you still consider yourself a novice, I'd recommend starting on the Home Cooking board.

        8 Replies
        1. re: Googs

          That's funny, bits of it is coming back to my foggy memory. LOL I've only tried cooking oxtail once or twice in my life,so I'll definitely still consider myself a "novice".

          Why would I want my inquiry about high quality oxtail and its prices in the "home cooking" section, when I'd probably have better luck with quality of oxtail and its price on the Toronto board?

          Regardless, happy holidays everyone! :)

          1. re: YummyYummy

            What you buy is determined by what you're cooking. I'd start with getting advice on the dish in question from Home Cooking. While good ingredients tend to make good food, you don't necessarily need to go with the highest available quality. Process makes an impact on the requirements of the materials.

            1. re: Googs

              I totally agree with you, Googs!
              The two Oxtails that I bought from H- Mart, I used them for braising with Root Vegetables, Port and Red Wine.
              By the time one seared the meat and then cooked them in the braising liquid inside the oven for 3 hours, it really doesn't matter whether one initially uses Grade AA, AAA, Grass fed, Angus or even Wagyu beef. The meat is going to be browned, nicely caramelized, fork tender and infused with the flavor of the sauce. In such a case, the true identity of the meat is totally lost and it would be a waste to use the highest quality meat!!
              Actually, since Oxtail is one of the 'toughest' piece of meat around and would require 'long' cooking, IMHO, quality really is not a main criteria.

              1. re: Charles Yu

                Not so sure about that -- I've found that some oxtails just won't braise to the point of tenderness, no matter how long you cook it. Yet, the same recipe will yield tender results the next time w/ oxtails from the same source. Go figure...

                1. re: Charles Yu

                  Yeah, when I cook oxtail, I just look for the cheapest meat. Which is hard, because it isn't a cheap meat at all now.

                  I was a bit surprised to read someone looking for high quality ox tail!

                  1. re: Charles Yu

                    End result of my 'Braised Oxtail with Port and Red Wine' effort this weekend. Two Oxtails were used. One grass fed from Farmers market, the other from Korean Market H-Mart. Couldn't tell them apart! Both equally fork tender.

                    1. re: Charles Yu

                      Should think oxtails would make a great soup