Every joint of the tail concentrates gelatin and marrow. That is why a long-simmered oxtail broth turns milky white rather than staying clear — it is emulsified collagen, not fat.
Profile
Tenderness28
Marbling40
Umami90
Price46
Pairs with
Long-simmered broth95
Braising80
Recommended cooking
3h+Simmer it out
The finish line is when the marrow has fully surrendered and the broth has gone opaque.
How to pick it
Choose thick joints with a cross-section where the marrow fills the bone completely.
Signature dishes
Grading & naming
Joints should be evenly cut; grade rarely printed — buy on fat and smell.
Nutrition · Per 100 g raw edible portion
262kcalCalories
20gProtein
20gFat
8gSaturated fat
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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.