Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale.
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a good stock base for a soup.