Oxtail
6 of 12
The location is exactly as the name says. It's beloved of chefs - Hugh Fearnley-Whittingstall waxes lyrical about it - and, as you've probably guessed, the 'low and slow' treatment will see the fat melt away, leaving strands of soft, tender, intensely flavoured meat that are perfect for stews or, of course, the classic British soup that's taken this cut's name.
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