Meat
Thin
Thin oxtail sections are mid-to-narrow joints with less meat per bone but excellent gelatin for soups and stews. They enrich the pot and still yield shreds of flavourful meat after long cooking. Often mixed with thick pieces in retail packs. Braise or simmer until meat is tender; strain bones from soup if a clean bowl is wanted. Good for stocks when meat yield is secondary to body. Season assertively—the bones can handle spice and aromatics.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 12.2 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66 mg
- Sodium 62.1 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 63.3 g
- Energy 205 kcal
- Water 63.3 g
- Protein 21.4 g
- Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.52 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 410 mg
- Major Minerals 408 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.52 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Thin of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Thinner oxtail joints filled English soup pots for thrift and gelatin.
Korean ox-tail soups used mixed thin and thick sections.
Home cooks learned to sort thin oxtail for soup versus thick for stew plates.