Oxtail is beef cut from the tail of cattle, sold whole and priced per pound. This collagen-rich cut features cross-sectioned pieces surrounded by flavorful meat with generous fat marbling. Known for its rich, robust beef flavor and velvety texture when slow-cooked, oxtail transforms into exceptionally tender meat that falls off the bone.

Ideal for traditional soups, stews, and braised dishes where slow cooking methods break down the tough muscle fibers and allow the high collagen content to melt into a silky, gelatinous texture. Popular in cuisines worldwide including Jamaican oxtail stew, Vietnamese pho, Italian coda alla vaccinara, and Spanish rabo de toro. The meat requires 3-4 hours stovetop cooking or 6-8 hours in a slow cooker for optimal tenderness.

Raw oxtail per 100g serving provides approximately 250-300 calories, 30g protein, and is rich in iron, zinc, selenium, phosphorus, and B vitamins including B-12. The high collagen content supports joint health, skin elasticity, and provides anti-inflammatory omega-3 fatty acids, especially in grass-fed varieties. Best prepared by searing all sides to develop a caramelized crust before slow cooking in liquid with aromatics like thyme, bay leaves, garlic, onions, and carrots.