Beef cut: where it is, price, recipes
Oxtail
Stacked vertebrae, each ringed with muscle and gelatin. Coda alla vaccinara in Rome, brown stew oxtail in Jamaica, kare-kare in Manila. No cuisine that found it ever gave it up.
- Stewed
- Braised
- Boiled
$6/ lb
- In French
- Queue de bœuf
- Where it sits
- Tail. Oxtail invented whole dishes on its own: oxtail soup on one side, Flemish hochepot on the other.
- Tenderness
- 1/5
- Flavor
- 5/5
- Marbling
- 4/5
- Price
- $6 / lb ·
- Actual size
- ~60 cm
Compared with its neighbors
Compared with Silverside / bottom round, Oxtail is less tender (1/5 vs 2/5), more flavorful (5/5 vs 4/5), more marbled (4/5 vs 1/5) and costs $2 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Oxtail | 1/5 | 5/5 | 4/5 | $6 / lb | Stewed, Braised, Boiled |
| Silverside / bottom round | 2/5 | 4/5 | 1/5 | $8 / lb | Braised, Roasted, Stewed |
