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Oxtail is the culinary name for the tail of cattle. Once exclusively from oxen (castrated male cattle), oxtail can now come from either male or female beef cattle. It is a bony, gelatin-rich cut that is typically skinned and cut into short lengths for sale. Oxtail is used in various cuisines around the world, often in slow-cooked dishes like stews, soups, and braises. The long cooking time allows the tough connective tissues to break down, resulting in a rich, flavorful, and tender meat. It is a popular ingredient in dishes such as oxtail soup, oxtail stew, and Jamaican oxtail.