Oxtail

Oxtail is the tail of cattle, typically sold cut into crosswise sections that expose a central marrow bone surrounded by meat and connective tissue. The cut is prized for its high collagen content, which breaks down into silky gelatin during long, moist cooking, yielding an exceptionally rich mouthfeel and deep beefy flavor.

Because each piece contains a substantial bone, the edible yield is lower than many beef cuts, but the bones contribute valuable body to braises, soups, and stocks. Oxtail is a classic choice in dishes like Italian coda alla vaccinara, Jamaican-style braised oxtail, and Korean kkori gomtang, where slow cooking transforms the tough tissues into tender, shreddable meat.