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BEEF · Cut · Compare

Shank vs Oxtail

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

ShankOxtail
Tenderness 26 28
Marbling 30 40
Umami 80 90
Price 30 46
Shank
JoeSmack · Public domain

Shank

Shin · jarret · osso buco

Leg muscle, and essentially a block of collagen. Under pressure or in a sous vide bath it converts completely into gelatin, at which point a spoon will cut it.

Pressure 40 minCook it right through

Look for tendon that is translucent rather than chalky, and meat that springs back when pressed.

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Oxtail
FotoosVanRobin · CC BY-SA 2.0

Oxtail

Tail · queue de bœuf · rabo

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.

3h+Simmer it out

Choose thick joints with a cross-section where the marrow fills the bone completely.

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Which one to buy

  • Better forShank : Oxtail
  • Braised in soyShank90 : —
  • StewsShank85 : —
  • Bone brothShank75 : —
  • Long-simmered brothOxtail— : 95
  • BraisingOxtail— : 80

Other comparisons

→Chuck vs Brisket→Chuck vs Shank→Chuck vs Head & cheek→Ribeye vs Striploin→Ribeye vs Short plate→Ribeye vs Sirloin→Striploin vs Sirloin→Striploin vs Flank

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.