Most oxtails are cut from cattle and are either beef or veal, despite the fact that they were originally taken from oxen. The oxtail features a huge core bone that is surrounded by meat.
The oxtail has a considerable amount of meat left after being peeled, albeit it is quite sinewy. As a result, braising, stewing, or souping oxtail is the finest way to prepare it. Because oxtails have a strong beef flavour and a lot of gelatin, which gives soups and sauces a rich mouth feel, some chefs choose to use them as the base for beef broths and stock.