Meat
Tip
Oxtail tip is the narrow end of the tail—small bones with minimal meat, best for stock and for adding gelatin to mixed braises rather than as a main portion. Still contributes classic oxtail flavour to soups when simmered long. Use in stock pots with other bones, or mix into stew packs for body. Do not expect large shreds of meat. Inexpensive and useful when gelatin is the goal.
Track this ingredient
Unit
Characteristics
Preparations
Mixed BraiseSoupStock
Traits
EconomicalGelatinousLow MeatLow Yield MeatStock BestTail End
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
P
O+4L
R4L
U3 / U4L
E3 / E4L
Utility
Commercial
Standard
Select
Choice
Prime
History
US
Packers included tip sections in bulk oxtail for soup manufacture.
GB
British soup kitchens and homes used tip-heavy packs for thrift.
Stock-focused cooks bought oxtail tips specifically for gelatin yield.