Cut from the tail and segmented at the joints, Bone-In Wagyu Oxtail is packed with marrow-rich bone, connective tissue, and lush intramuscular fat, perfect for slow, moist-heat methods. As it gently braises, the collagen renders into a silken glaze while the meat develops a succulent, fall-apart tenderness and deep, concentrated flavor. For chefs crafting elevated stews, reductions, or refined classics like oxtail raviolo or consommé, this cut delivers unmatched richness, structure, and a sense of grounded luxury in every bite.