Although originally obtained from oxen, most oxtails are now cut from beef or veal-containing cattle. The oxtail features a huge, meat-filled bone at its middle.
After skinning, the oxtail retains a substantial amount of meat, albeit it is slightly sinewy. Because of this, oxtail is best prepared by braising, stewing, or making a soup. Some chefs prefer using oxtails as the base for beef broths and stock due to its robust beef flavour and high gelatin content, which gives soups and sauces a velvety texture.