Oxtails come from the tail of cattle. Originally, the term "oxtail" referred specifically to the tail of an ox, which is a castrated adult male cattle, but today it broadly means the tail of any cattle, including cows, bulls, or steers
. The tail is cut into shorter sections, each containing bone and surrounded by meat. Oxtails typically weigh around 3.5 kilograms (8 pounds) and are prized for their rich, gelatinous meat, which is ideal for slow cooking methods such as braising and stewing
. Despite the name, oxtails are not from a special breed or type of animal called an ox; rather, it is a culinary term for the tail cut from regular cattle
