Super source
Protein
22.9 g · 46% DV target
A gelatin-rich, bone-in cut of beef that yields a deep, savory depth and silky mouthfeel when slow-cooked, serving as a calorie-dense protein source.
Oxtail is a culinary byproduct of beef processing that is frequently used to add specific taste and texture to soups and stews .1011
Oxtail soup is classified as a lower-potassium option compared to vegetable or tomato-based soups, making it a practical choice for individuals monitoring their potassium intake for kidney health .412
Because it is a bone-in cut of meat, oxtail is often used in smooth or blended diets, such as those required for managing bowel obstructions, provided it is prepared in a strained or liquid soup form .8
While oxtail is a traditional component of Caribbean and Nordic cuisines, it is categorized by the USDA as a protein food that contributes to the "solid fats" portion of dietary intake .7910
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
22.9 g · 46% DV target
13.3 g · 17% DV target
5.46 g · 27% DV target
Not a benefit — best kept low
0.24 mg · 18% DV target
4.96 mg · 31% DV target
0.37 mg · 22% DV target
Seasonality has not been estimated for this ingredient yet.
As a beef product, it has a high carbon footprint, though utilizing it supports nose-to-tail eating.
Historically, oxtail referred specifically to the tail of an ox, but today it describes the tail of any cattle, regardless of sex.