Grassfed Beef Oxtail
Oxtail is cut from the tail of the cow, packed with connective tissue and fat. It’s best slow-cooked or braised over several hours, yielding rich, flavorful meat that falls off the bone.
Grass fed its entire life and finished on lush high-mountain diverse pastures. Giving you the nutrient-dense meat that feeds your soul and heals our soil.
Why grass finished?
Grass finished beef requires a cow to be fully mature in order for it to get fat purely on grass. The grass required to put fat on the back of a cow needs to be highly productive and diverse. These grasses, legumes, and forbs contain phytonutrients that are absorbed into the animal and stored in fat. A fully mature 3 Springs steer or heifer is slaughtered at 24-30 months after 3-4 months of munching on lush photosynthesizing plants. Those last 4 months are the most critical and put fat on the animal, purely from grass, and ready for winter. This gives our customers healthy, nutrient dense meat that is good for them and for the soil. This is what it means to be grass finished at 3 Springs & Livestock. Check out an excerpt from our nutrient density testing from Utah State University's Food Metabolomics Laboratory. Read the full report here.
"The omega 6:3 ratio was in the 3 springs samples was very favorable at 1.29. An omega 6:3 ratio of less than 2 indicates high quality grass-fed beef. In contrast, the submitted, store-bought, grain sample had an omega 6:3 ratio of 9.78, which it typical for feedlot beef. The omega 6:3 ratio in the 3 Springs sample was also more favorable than the levels we typically find in grass-fed beef. This is likely the result of grazing mountain pastures rich in plant diversity, which are low in the omega-6 linoleic acid and high in the omega-3 fatty acid alpha linolenic acid (ALA)."
