Oxtails
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Oxtail is a nutrient-dense meat that provides high-quality protein and essential minerals like iron and B12. While it is rich in collagen which supports joint health, it is also high in saturated fat and calories (240 per 100g), so it should be enjoyed in moderation as part of a balanced diet.
Oxtail is exceptionally rich in collagen, which is beneficial for skin elasticity, hair, nails, and joint health. It also provides significant amounts of Vitamin B12 for nerve function and iron, which is essential for oxygen transport and preventing anemia.
A 100g serving of oxtail contains approximately 19.5g of protein and 18.5g of fat. It contains zero carbohydrates, making it a high-protein, high-fat animal product suitable for various dietary needs.
Yes, oxtail is excellent for a ketogenic or low-carb diet because it contains 0g of carbohydrates and a high fat content. The fat-to-protein ratio makes it a popular choice for those looking to maintain ketosis while consuming high-quality animal fats.
In its raw, natural state, oxtail is 100% gluten-free. However, when eating oxtail dishes at restaurants, be cautious as they are often braised in sauces thickened with flour or flavored with soy sauce, which may contain gluten.
Oxtail is a tough, bony cut that requires long, slow cooking to break down the connective tissue. It is best prepared by braising, stewing, or using a pressure cooker or slow cooker until the meat is tender and falling off the bone.
Oxtail has a very rich, deep beefy flavor that is more intense than most other cuts of beef. Because of its high collagen and fat content, it creates a silky, gelatinous mouthfeel and produces a thick, savory gravy when slow-cooked.
Oxtails is a versatile ingredient found in cuisines around the world. With 240 calories per 100g and 19.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →If oxtail is unavailable, the best substitutes are beef shanks, short ribs, or neck bones. These cuts have a similar ratio of bone, connective tissue, and fat, which provides the same rich flavor and gelatinous texture when braised.
Raw oxtail should be stored in the coldest part of the refrigerator and used within 3 to 5 days. For longer storage, it can be frozen for up to 12 months; once cooked, it stays fresh in the fridge for 3 to 4 days.
Oxtail is naturally high in connective tissue and collagen. When cooked slowly over low heat, this collagen breaks down into gelatin, which gives the meat its tender texture and creates a rich, thick consistency in stews and soups.
