Meat
Oxtail
Oxtail is the skinned, jointed tail—vertebrae surrounded by gelatinous meat and fat. Once a thrift cut for soup, it is now a restaurant favourite because long braising yields sticky, bone-clinging meat and a sauce that sets like aspic when cold. Sections are sold as thick centre joints, thinner tip pieces, and mixed packs; thicker pieces suit showpiece braises. It is prized for that gelatin and for deep, almost stewy beef flavour. Brown thoroughly, braise with wine, tomato, allspice, or soy depending on cuisine (Caribbean, Korean kkori-gomtang, Italian coda alla vaccinara), and finish until meat yields from the bone. Skim excess fat if desired, but some fat is part of the luxury.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.86 g
- Saturated Fat 3.08 g
- Trans Fat 0.14 g
- Monounsaturated Fat 3.19 g
- Polyunsaturated Fat 0.59 g
- Cholesterol 68.4 mg
- Sodium 58.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 65.8 g
- Energy 153 kcal
- Water 65.8 g
- Protein 22.8 g
- Fat 6.86 g
- Saturated Fat 3.08 g
- Monounsaturated Fat 3.19 g
- Polyunsaturated Fat 0.59 g
- Omega-3 0.09 g
- Trans Fat 0.14 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.87 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 348 mg
- Major Minerals 347 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.87 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
English oxtail soup used butchers’ tails as an economical, gelatin-rich broth base.
Caribbean braised oxtail stews became central festive and Sunday dishes.
Korean oxtail soups and braises, alongside global nose-to-tail dining, lifted oxtail prices worldwide.