The oxtail is the caudal appendage of cattle. It is made up of bone surrounded by flesh. It is a gelatinous and very tasty meat which has recently reappeared on our tables after having been neglected for a long time.

Considered a tripe product, it is a simmering meat that goes particularly well with stews, stews or stews because its bone pleasantly flavors these preparations. It is also used to make the famous English oxtail soup.

The tail is made up of vertebrae (without spinal cord) surrounded by very soft meat and a lot of fat. Careful degreasing is necessary before cooking. We only use the top of the tail: the last vertebrae are always removed because the quantity of meat there is insignificant. It is the basis of the famous Anglo-Saxon oxtail soup. Veal often enhances a stew. As for the pork tail, it is prepared like pig's trotter, breaded and grilled.