One end of the oxtail is as thick as a fist, and the other end is as thin as an index finger. The meat on the side also goes from thick to thin. There is a layer of fascia on the outside of the oxtail, and the meat is covered with capillary-like fat and tendons, and these fats and tendons It can adjust the texture of dry oxtail lean meat, making it softer and smoother.<\/p>","protected":false},"excerpt":{"rendered":"
Unit: kg
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