Oxtail, Beef

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Originally, oxtail referred to the skinned tail of an ox, but over time the definition has changed and is now used to reference the tail meat of beef or veal. The oxtail contains many bones, but it has a lot of flavor. Depending on the age of the animal, the meat can be tough so the oxtail is usually cooked slowly for a long period of time. It is most commonly used in soups and stews.

USDA Nutrition Facts

Calories164
Protein8g
Total Fat10g
Total Carbohydrates9g
Dietary Fiber1g
Sugars0g
Potassium172mg
Sodium425mg
Cholesterol32mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories251
Protein18g
Total Fat18g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium145mg
Sodium1134mg
Cholesterol98mg
Serving Size1 oz
Calories198
Protein14g
Total Fat14g
Total Carbohydrates0g
Dietary Fiber0g
Potassium297mg
Sodium1217mg
Cholesterol54mg

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