Oxtail, or “Rabo” in Costa Rica, is commonly used in the classic tico dish, Olla de Carne.  But it is also excellent for making beef broth, and is wonderful when roasted for a stew, or braised with wine.  It is one of the most flavorful and healthiest cuts of beef there is.  It is also not easy to find, because there is obviously only one per animal.  10,000 / kg