Oxtail

Cow
Primal: Round (US)
Cooking Methods: Braise
Good For: Casserole
Fat Content: High
Price: Budget

Oxtail is the generic name for any kind of cattle’s tail. In general, an oxtail’s weight ranges from 2-4 lbs (0.9-1.8kg). For retail purposes, this portion is skinned and then sliced into small pieces. This is a bone-in portion, which turns gelatinous when slow-cooked.

The oxtail is a tough and gelatinous cut, which is why it is best to cook it in a liquid base on low heat for several hours. Among the most popular dishes using this cut is the Oxtail soup, which is made in different ways in different parts of the world such as Indonesia, Spain, South America, China and West Africa. It is also used in preparing stews or braised meat. Oxtail is also used as the primary component in well-known Italian dishes.

As is evident from its name, Oxtail refers to the tail of the animal and is a bone-in part.

In the past, Oxtail was only extracted from adult, male cattle that had been neutered. With the passage of time, the portion is cut from a steer or heifer.

Some people consider Oxtail from an adult cow better tasting, since it is believed that the older the cattle gets, the more flavor it develops.

Popular Dishes: Oxtail Soup, Stew, Braised Meat, Beef Stock, Coda Alla Vaccinara (Italian)

This information about Oxtail was sourced from our meat cut app