What are oxtails made of?

Composition of oxtails

• Main components: The composition of the oxtail includes:

  • Oxtail meat
  • Vertebrae (tail bone)
  • Muscle
  • Fat
  • Connective tissue layers

• High collagen content: Oxtails are rich in collagena structural protein which contributes to their:

  • Distinctive texture
  • Taste complexity
  • Gelatinous quality once cooked

• Fat distribution: Oxtail meat contains a generous amount of marbling (intramuscular fat), which:

  • Improves flavor
  • Contributes to the melting texture when well cooked

• Bone structure: The presence of tail bone (vertebrae) in oxtails add to the overall composition and influence cooking methods

Nutritional profile

• Protein content: Oxtails are an excellent source of protein, containing:

  • 65g of protein per tail (240 g portion)
  • 41g of protein per serving (Member’s Mark brand)

• Fat content: Oxtail meat has a high fat content:

  • 34g total fat per tail (240 g portion)
  • 18g of fat per serving (Member’s Mark brand)

• Calorie density: Oxtails are high in calories:

  • 583 calories per tail (240 g portion)
  • 336 calories per serving (Member’s Mark brand)

• Micronutrients: Oxtail meat provides various essential nutrients:

  • Minerals: Iron, zinc, selenium and phosphorus
  • Vitamins: B complex vitamins, including B12
  • Potassium: 806.4 mg per serving (17% DV)

Culinary features

• Unique texture: When properly cooked, oxtails develop:

  • Soft, gelatinous texture
  • Succulent mouth

• Rich flavor profile: Oxtail meat is known for:

  • Deep, Robust Beef Flavor
  • Complex and tasty taste

• Cooking methods: Oxtails are best suited for:

  • Slow cooking techniques
  • Braise
  • Stew
  • Cooking time 2-3 hours or more

• Versatility: Oxtail meat can be used in various dishes:

  • Soups
  • Stews
  • Braised dishes

Health Considerations

• Benefits of Collagen: The high collagen content of oxtails may promote:

  • Joint health
  • Skin health
  • Hair health
  • Digestion

• Omega-3 fatty acids: Grass-fed oxtail meat is richer in:

  • Omega-3 fatty acids (anti-inflammatory properties)
  • Conjugated linoleic acid (CLA)

• Portion control: Due to their high calorie and fat content, it is important to practice conscious portion control by eating oxtails

FAQs

What exactly are oxtails made of?

Oxtails are made with oxtail meat from cattle. The composition of the oxtail includes layers of vertebrae (tail bones), muscle, fat and connective tissue. They have a high collagen content, which gives oxtail meat its unique texture and flavor when cooked.

Is the oxtail just the tail of an ox?

Although its name suggests it comes from ox, oxtail actually refers to the tail of all livestock, including cows and bulls. The composition of oxtail is the same regardless of the specific bovine source, consisting of oxtail meat, bones, and connective tissues.

What parts of the cow does oxtail come from?

Oxtail comes exclusively from the tail of the cow. Oxtail meat is cut into sections, usually 2 to 4 inches long, and includes the vertebrae, surrounding muscles, fat and connective tissues. This unique composition contributes to the distinctive texture and flavor of oxtail dishes.

Why is oxtail so tasty?

The rich flavor of oxtail is due to its unique composition. Oxtail meat contains a generous amount of marbling (intramuscular fat) and a high collagen content. When cooked slowly, these elements break down, resulting in a deep, robust beef flavor and a tender, gelatinous texture that is highly regarded in culinary circles.

Is oxtail nutritious?

Yes, oxtail is nutritious. Oxtail meat is an excellent source of protein, providing approximately 65g per tail (240g serving). It also contains essential minerals like iron, zinc, and selenium, as well as B-complex vitamins. However, it is also high in fat and calories, so portion control is important. The high collagen content may provide additional benefits for joint, skin, and digestive health.