Oxtail
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Oxtail is the culinary name for the tail of a beef animal. (Formerly, it referred only to the tail of an ox, a castrated bull.) The oxtail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale.
Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed [1] or braised. It is a good stock base for a soup. Oxtail is the main ingredient of the Italian dish coda alla vaccinara.
In the United States, oxtail has the meat-cutting classification NAMP 1791.
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