Physical Address

304 North Cardinal St.
Dorchester Center, MA 02124

What Is Oxtail?

Have you ever seen a cow that isn’t moving its tail, swapping away fleas? That simple observation is your first piece of evidence that oxtail is perfectly suited for soups. Oxtail isn’t just a popular in Jamaican culture. In fact, you’ll find the meat being enjoyed throughout the world. It’s really popular as a soup in South America, West Africa, Spain and China, and it’s heavily prevalent in Indonesian cuisine too.

When a certain type of food is trending, then it becomes more expensive. Butchers also need certain tools to carve out the meat from that enclosed area. It’s also difficult to harvest all the meat in that area.

So oxtail was considered the poor man’s food in the islands and in Jamaica. Oxtails is considered offal, which is the less desirable part of the cattle. So a lot of butchers and a lot of plantation owners would prefer to go with higher-end cuts in the meats. The tail is removed from the carcass at the base of the spine. The fat is trimmed and the last two to three tail bones are removed. The tail is usually sold jointed by cutting between the articulated tail bones .

In the United States, oxtail has the meat-cutting classification NAMP 1791. An overhead close up of a bowl of o tail soup a white cloth napkin and metallic spoon sitting on a wooden surface. It is more affordable, however, so you might be able to buy a few pounds more and receive more meat than you would if you bought oxtail. Instead of bernard tomic nude needing to buy several pounds of oxtail for the entire week, you only need to buy a pound for a soup or stew. This allows you to use other ingredients, like vegetables, to make the meals more filling without relying solely on the meat. Because oxtail is often served in those countries, they tend to buy large amounts of it at a time.

A sickly cow or a malnourished one can yield low-quality meat. Much like the sushi and snail craze, oxtail is currently trending among society. The result is a succulent and tender slice of meat that is wholly unique unto itself. Besides being juicy and tender, it’s a part of the animal that previously went to waste. There’s been a rise in interest among chefs and ecologically conscious individuals to partake in the nose-to-tail eating philosophy.

Baked oxtails benefit from a lower cooking temperature to avoid a tough texture. If you’re using an oven, it’s best to keep the cooking temperature between 275 degrees and 350 degrees. The lower your temperature, the longer you’ll want to bake your oxtails.

Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. Although originally taken from oxen, most oxtails are cut from cattle and are either beef or veal. The oxtail has a large center bone that has meat all around.

Others who process their meat locally still face expensive shipping costs. The cost to grow, process, and ship out oxtail also makes it expensive. With supply already low and minimal, it drives up the price of the meat. Others looking to join the craze also order and eat oxtail. They post pictures of their dishes on Instagram and share recipes with one another.