Also called
🇲🇽Rabo de res🇦🇷🇵🇹Rabo🇫🇷Queue de bœuf🇪🇸Rabo de toro🇧🇷Rabo de boi🇮🇹Coda di bue🇩🇪Ochsenschwanz
Oxtail consists of the tail of the animal, cross-cut into segments. It is rich in collagen, bone marrow, and gelatin, which dissolve during long cooking to create intensely flavored, silky sauces and stews. The meat itself is sparse but deeply flavorful. Oxtail stew is a beloved dish across Latin America, Europe, and beyond.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Oxtail | |
| 🇬🇧United Kingdom | Oxtailprimary | Classic British dish: oxtail stew |
| 🇲🇽Mexico | Rabo de res | |
| 🇦🇷Argentina | Rabo | |
| 🇫🇷France | Queue de bœuf | |
| 🇪🇸Spain | Rabo de toro | Rabo de toro estofado is a classic Andalusian dish |
| 🇵🇹Portugal | Rabo | |
| 🇧🇷Brazil | Rabo de boi | |
| 🇮🇹Italy | Coda di bue | Featured in coda alla vaccinara, a Roman braise. |
| 🇩🇪Germany | Ochsenschwanz |
Find Oxtail near you
Ask your butcher for Oxtail. It's most likely to be stocked by a good local butcher.
Find a good local butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
