Slaughtered during the peak of the fresh forage season, this meat has excellent texture and fat marbling. Before oxtail became popular, butchers would often toss oxtail and other undesirable meats into the scrap bin. Those who follow the nose-to-tail eating philosophy have increased the demand for oxtail meat. They discovered that the meat could have an incredible tenderness and intense flavor that the other cuts of meat couldn’t replicate.
A typical Oxtail will weigh around 7 to 8 pounds and is a combination of the tail bone, surrounding meat, and a nice fat layer.It’s meat is luscious and rich. As previously mentioned, oxtails can be found at boutique butchers and sometimes in local butcher shops, depending on the regional taste for oxtails. You may also be able to find oxtails at specialty grocers or even big-name grocery stores in your area. It’s best to perform a quick internet search for the best place to find oxtails near you. You may even find a grocery delivery service that will deliver oxtails, along with other groceries, to you. The meat is done when it simply falls off the bone, it really shouldn’t take any effort to take it off!
The oxtail has a large center bone that has meat all around. Oxtail is sold in sections, and since oxtail is really a tail, it is thick at one end and thin at the other, so you will get some pieces that are meatier. But keep in mind that since the oxtail consists of mainly bone, cartilage, and connective tissue, it has very little meat overall.
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.
These castrated or neutered bulls were called oxen. In Spain, the late cookbook author Penelope Casas, a writer that taught me somuch, wrote of an oxtail stew named “Rabo de Toro a la Andaluza.” i am vegan in spanish Andaluza is a land of bulls and bullfighters. There in Córdoba, the former capital city of the Moors, this dish flourished. Oxtail is the generic name for any kind of cattle’s tail.