Oxtail is the culinary term for the tail of cattle, typically from beef cattle. It is a bony, gelatin-rich cut of meat that is often used in soups and stews. When cooked slowly, oxtail becomes tender and flavorful, making it a popular ingredient in various cuisines around the world. This cut of meat is known for its rich taste and is commonly used in dishes like oxtail soup and oxtail stew. It is often braised or slow-cooked to enhance its natural flavors, and the resulting broth is thick and hearty, making it a comforting meal option.