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