Why Are Oxtails So Expensive?

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In case you didn’t know, oxtails consist of the irregular sections of a cow or pig’s tail.

They have a meaty texture that’s similar to beef short ribs.

They’re often used in stews and soups as well as braises, but when cooked properly, their flavor is delicious.

But even though they’re an inexpensive cut, you still shouldn’t be able to get them at your local grocery store or restaurant.

Why is that?


Why are oxtails so expensive?

Although they can be found in many different cuts, oxtails are most commonly associated with the tailbone area.

This is where the oxtail comes from, and because of this, oxtails are a very high-priced cut.

It’s also the part of the animal that has the most fat content, which means it takes longer for the meat to cook through.

So while other cuts might take an hour, oxtails can take closer to three hours to become tender enough to eat.

The high price of oxtails isn’t just due to how long it takes to cook.

You can find them in supermarkets and butcher shops, but they’ll usually be labeled as “oxtail stew,” “oxtail soup,” or something along those lines.

If you see a recipe calling for oxtails, chances are it uses a lot of ingredients that aren’t readily available at your local supermarket.

For example, if you can only get oxtails, then you’d need to add some stock, wine, and mushrooms.

And let’s face it – that’s going to cost money!

So why does it cost so much to buy oxtails?

Well, there are two main reasons.

First, they’re an expensive commodity.

To produce one pound of oxtails, you’ll need about 6 pounds (2 kg) of bones.

The remaining 4 pounds (1.8 kg) will be made up of connective tissue, cartilage, and fat.

That’s a lot more than what you’d use to make a traditional stew or pot roast.

Second, they’re hard to find.

Oxtails don’t come from every part of the animal, so it’s difficult to source them without ordering them online from a vendor who specializes in them.

Because of these factors, oxtails are generally considered a luxury item.

However, there are a few places where you can find them in stores.

One place that sells them is a specialty butcher shop, but they’re typically quite expensive.

Another option is to order them online from a company like Szechuan King or Peking Duck.

These companies sell wholesale quantities of oxtail products, so they can afford to charge a premium for them.

Now that we know why they’re expensive, let’s move onto another question: What is the difference between Swiss steak and regular steak?


How are oxtails made?

Oxtails come from the rear end of an animal, most commonly cows, pigs, or sheep.

The oxtail is also known as the “cow kidney,” “hog jowl,” or “sheep tail.”

You can tell by looking at the oxtail whether it came from a whole or half-castrated animal.

From there, the oxtail goes through several steps before it ends up on your plate.

First, the oxtail is cleaned.

Then it’s trimmed into smaller pieces.

This process includes removing any excess fat and gristle, then cutting off the tips and cleaning out any blood vessels or sinew.

Next, the oxtail is boiled (or simmered) until tender using salt, sugar, and water.

After this, it’s seasoned with soy sauce, sesame oil, garlic, ginger, black pepper, and other spices.

Finally, the oxtail is seared over high heat until browned and crispy.

There is no set recipe for cooking oxtails, but here are some general guidelines:

Cooking times vary according to the size of the oxtail and how much fat remains after trimming.

In general, medium to large oxtails will take about 30 minutes to 1 hour to cook, while small ones should only take 15 to 20 minutes.

The best way to test if the oxtail has reached its desired doneness is to pierce the thickest part with a fork.

If the juices run clear, the oxtail is done. If not, continue cooking until the liquid runs clear.

Once the oxtail has been cooked, it can be served immediately or stored in the fridge for up to one week.

What is the difference between oxtails and other meats?

Oxtails are fatty, which is part of what makes them so good.

If you think about it, there aren’t many cuts of meat that are rich in fat.

That’s one reason why you can buy a whole chicken for $3 at most supermarkets.

If you look closer, however, you’ll notice that most meat comes from animals that were raised on grain, rather than grass like chickens.

That means that, while they may be cheap per pound, the cost of raising those animals isn’t cheap.

So if you want to eat meat without paying through the nose for it, you should consider buying your meat from organic farms.

And if you’re looking for something more specific, such as wild-caught fish, grass-fed beef, or free-range poultry, you should check out these tips on how to find sustainable food.

In addition to being fatty, oxtails have another quality that sets them apart from other cuts of meat.

Most people think that oxtails are tough, but that’s only true if you cook them improperly.

The problem is that most people don’t know how to do that.

Luckily, we’ve rounded up some of our favorite recipes for cooking oxtails below.

You might also be wondering whether or not oxtails taste different than other types of meat.

While some cuts of meat are leaner than others, all meat has a certain amount of fat.

It’s just that some cuts contain more fat than others.

For example, chicken breast doesn’t typically have much fat, but turkey breast does.

When it comes to oxtails, there are two things that determine the flavor.

First off, you need to choose fresh oxtails over frozen ones.

Frozen oxtails will take longer to cook, but they won’t lose any of their moisture during the process.

In fact, frozen oxtails tend to be juicier than fresh ones.

The second thing to watch out for is the size of the bone.

Large bones will give your stew or soup a stronger flavor.

You can tell this by comparing the size of the bone to the diameter of the meat around it.

A large bone will hold more meat than a small one, so you’ll get more flavor with the same amount of oxtails.

Now let’s talk about the differences between oxtails and other meats.

There are quite a few, actually, so let’s start with one of the most obvious: price.

Oxtails are expensive because they’re hard to come by, and you can’t just go to the supermarket and pick up a bag of them.

What is the nutritional value of oxtails?

Oxtails are high in protein, low in fat, and contain more than 100% of the recommended daily amount (RDA) of iron per serving.

That means they can help boost your immune system and prevent iron deficiency anemia.

They also contain vitamin B12, which helps improve blood circulation and maintain healthy nerves.

These nutrients make them a great addition to any diet.

Oxtails also contain zinc, manganese, phosphorus, copper, selenium, and potassium.

Zinc promotes growth and development, while manganese and phosphorus support bone health.

Copper and selenium support the body’s antioxidant defenses and vitamin E production, respectively.

As far as calories go, oxtails are relatively calorie-light.

The average portion contains around 310 calories and 10 grams of fat.

These numbers vary based on how the oxtail is prepared.

For instance, if you choose to grill them, you’ll need to add extra butter and oil to the pan to keep them from drying out.

If you want to cook them in broth, you should look for one with a lower sodium content.

In general, the leaner the part of the animal you’re eating, the less fat there will be in the oxtail.

This is because the fattier cuts of meat have been removed during processing.

In fact, some people opt to eat only the oxtails themselves, since they contain a lot of collagen and gelatin.

The collagen found in oxtails gives them a chewy consistency, and this quality makes them ideal for adding to soups and stews.

They also pair well with vegetables and spices such as garlic and onion.

How long do oxtails take to cook?

Oxtails take about four hours to cook from start to finish.

The time required depends on how much water you add, how big your pieces are, and whether you use oxtails or stew meat (which are smaller cuts).

You can start cooking your oxtails right after you buy them from the butcher, but if you want to speed up the process, marinate them before you put them in the oven.

This will help tenderize the tough outer layer of the meat.

It also means you won’t need to add as much liquid to the pot during the cooking process.

You just pour off some of the fat that rises to the top while the oxtails simmer and then add more water when necessary.

The other thing you can do to speed up the process is to pre-soak the oxtails in a mixture of water, salt, and vinegar overnight.

It should reduce the amount of time it takes to cook the oxtails by half.

Soaking the meat makes it easier to remove the bones, which are hard to chew without breaking down the meat, and it also adds flavor to the meat.

If you don’t soak the oxtails, you might end up having to cook them longer than you would like.

For best results, try to choose the oxtails that are closest to being bone-free.

The closer the oxtails are to being bone-free, the less time they’ll need to cook.

Here are some tips on how to cook oxtails:

Cut the oxtails into bite-sized pieces.

Place each piece of oxtail in a bowl, cover with 1/4 cup of water, and let sit for 15 minutes.

In the same bowl, mix together 1 tablespoon of kosher salt, 1 teaspoon of black pepper, and 2 tablespoons of brown sugar.

Drain the oxtails and pat dry with paper towels.

Add enough vegetable oil to a large skillet to reach a depth of one inch.

Heat the pan over medium heat until hot.

Add the oxtails and sear them for 3 to 4 minutes per side.

Reduce the heat to low and continue to cook the oxtails for another hour.

After an hour has passed, turn the oxtails again.

Cook the oxtails for another 30 minutes.

Check the internal temperature of the oxtails with a thermometer, and if it reaches 145 degrees F, the oxtails are done.

Remove the oxtails from the pan and set aside to cool for 10 minutes.

Stir in the remaining 1/4 cup of water and 1 tablespoon of sherry vinegar.

Continue to stir the oxtails until the sauce thickens to your liking.

Serve the oxtails with rice and steamed vegetables, such as broccoli or green beans.

What is the best way to cook oxtails?

Oxtails are very inexpensive cuts of meat, but if you don’t know how to cook them, they can easily go bad.

This is especially true if you buy them from the butcher shop because they don’t always come packaged right.

You want to make sure that they’re vacuum-sealed and free of any blood or other bacteria.

If there’s any sign of contamination, throw them away immediately.

The next step is to wash them thoroughly under cold running water.

The more you scrub, the better.

Make sure to remove all of the hair and fat from the oxtails too.

You should also trim off any excess skin.

Once you’ve cleaned them, rinse them again.

It’s important that you do this before cooking them.

Next, place the oxtails into a large pot filled with enough water so that they’re completely covered by about 1 inch of liquid.

Bring the water to a boil over medium heat.

As soon as the water comes to a full rolling boil, turn the heat down to low.

Let the oxtails simmer for 45 minutes.

After they’ve been simmering for 45 minutes, drain the oxtails and let them cool slightly.

Now that they’re cooled, you can put them into whatever sauce you want.

In this case, we’ll use a simple tomato sauce.

To start, pour 2 cups of water into a small skillet and bring it to a boil over medium heat.

Once the water has reached a boil, add 3 tablespoons of olive oil, 1 tablespoon of butter, and 1 teaspoon of salt.

Reduce the heat to low and let the mixture simmer for 15 minutes.

After 15 minutes, remove the oxtails from the pan using tongs and set them aside.

Add another cup of water to the pan and increase the heat to high.

When the water begins to boil, reduce the heat to low, add the oxtails, and return the pan to a simmer.

Cook the oxtails until they’re tender, about 30 minutes.

While the oxtails are simmering, combine 4 cups of water and 2 tablespoons of sugar in a separate bowl.

Stir until the sugar dissolves.

Remove the oxtails from the pan and discard the water.

Add the oxtails to the sugar water and stir to coat them evenly.

Place the oxtails back into the pan and cover them with aluminum foil.

Turn the heat to medium and let the oxtails simmer for 40 minutes.

Remove the oxtails from the pan and let them cool for 5 minutes.

Meanwhile, preheat the oven to 350 degrees Fahrenheit.

Place the oxtails in a baking dish and bake them for 20 minutes.

Take the oxtails out of the oven and serve them warm with your favorite sauce.

What are some recipes that include oxtails?

Oxtails aren’t just a cheap cut of meat, they can also be a great addition to any meal.

Here are some of our favorite recipes that include them:

Oxtail stew (or pot roast)

Oxtail soup

Oxtail stew with polenta

Oxtail bolognese

Oxtail tagine

Oxtail and potato casserole

Oxtail and barley soup

Oxtail and black bean chili

Oxtail and mushroom stroganoff

Oxtail and pepper stew

Spaghetti carbonara

Pork belly stir fry

Bourguignon sauce with oxtail

Now that we know what kind of recipes use oxtails, let’s talk about how to cook them right.

Are oxtails good for you?

Oxtails are considered a delicacy in China, where they’re served in many different ways.

The most common way to eat them is as part of a stew called “jia wei bao jie” (pronounced “zhah-way bow choy”), which literally means “swallow the bone broth.”

It’s a traditional Chinese dish that’s served throughout the year.

You can also find oxtails at dim sum restaurants during the spring festival season.

The oxtail is believed to help improve blood circulation and boost immunity, while its high iron content makes it a great source of protein.

In fact, oxtails contain more than twice as much iron per ounce as chicken breasts and liver.

And because of their low fat content, oxtails are also considered a healthy alternative to fatty cuts like bacon and pork belly.

What do oxtails taste like?

Oxtails are leaner than other cuts of beef because they have little fat content.

This makes them less tender than other cuts, which can make them hard to chew if you don’t cook them long enough.

So, we recommend making sure you cook them for a minimum of two hours and preferably four hours.

The best way to enjoy oxtails is to eat them raw.

When you buy them, look for ones that aren’t too fatty (you want to avoid those that have excess grease).

Then, remove the bone from each piece before cooking.

Afterward, season the meat with salt and pepper and sear it over high heat until browned.

It’s important to note that oxtails are very tough, so you may need to cut them into smaller pieces before searing them.

If you do this, keep in mind that you should use a lower temperature setting on the stovetop to prevent burning the meat.

And, if you plan to serve your oxtails as part of a stew, it’s also important to add more liquid to help break down the tough fibers.

But what about the flavor?

It turns out that oxtails taste more like chicken than anything else.

Tips for cooking oxtails

When you’re ready to cook your oxtails, start by cutting them into small pieces.

You can either slice them yourself or ask your butcher to do it.

Then, you’ll need to remove the bones from each piece.

Once you’ve done this, add a few tablespoons of oil to a pan over medium-high heat.

Season the oxtails with salt and pepper and then place them in the pan.

Sear them for 5 minutes per side to give them a nice golden color.

Add a bit of water to the pan to create steam so that the oxtails don’t burn during cooking.

Cook them for 30 minutes total.

After that, turn off the heat and let the oxtails cool in the pan for about 10 minutes.

Remove them from the pan and set aside.

Now, return the pan to the stovetop and pour in 2 cups of stock.

Bring the mixture to a boil and reduce the heat to low.

Simmer the oxtails for another hour.

The longer the better!

You can increase the time if you think the oxtails need more time to cook.

Once the oxtails are finished, drain them and set them aside to cool.

Once they’re cooled, you can prepare your favorite sauce for them.

If you prefer, you can skip this step and just toss the oxtails in a bowl with olive oil, salt, and pepper.

Serve them hot or cold.

Where can I buy oxtails?

Oxtails are actually very popular in China, where they’re considered a delicacy.

In fact, they’re so popular there that most people don’t realize how expensive they really are until they travel to other countries.

For example, in New York City, you can easily find oxtails at many Chinese restaurants for $10 per pound.

That works out to about $25 per serving, which isn’t bad, but it’s still twice what you’d pay in China.

You can also find them at some supermarkets, but they’ll cost you around $20 per pound.

So if you want to try this tasty dish, you should definitely plan ahead.

Where can I buy oxtails in NYC?

You might think that oxtails would be easy to find in Chinatown, but unfortunately, they aren’t.

It takes a lot of work to source these bones from the right butcher and then cook them correctly.

If you want oxtails, you’re better off heading to a specialty shop like The Meatball Shop in Manhattan or any of the Asian markets in Brooklyn.

The good news is that oxtails are available online.

You can order them through Amazon, but you should expect to pay significantly more than you would in a traditional restaurant.

The reason is that most of the time, the oxtail comes frozen, which means that it’s already been cooked.

This gives the meat a rich taste, but it doesn’t give it the same chewiness that you get from eating raw oxtails.

Slow Cooker Oxtails and Potatoes

Slow Cooker Oxtails and Potatoes Recipe

This is the method for cooking Oxtails and Potatoes in the Slow Cooker that results in soft, delicious meat. After trying them, you'll want to do it again!
Prep Time 10 minutes
Total Time 12 hours 10 minutes
Servings 4
Calories 553 kcal


  • 8 to 10 Oxtails
  • 12 potatoes
  • 1 12- oz cream of mushroom soup
  • salt
  • pepper


  • In the bottom of a crock pot, put the potatoes and oxtails.
  • Add mushroom soup on top.
  • For 10 to 12 hours, cook on low. Serve hot and season with salt & pepper to taste.



Calories: 553kcalCarbohydrates: 116gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 695mgPotassium: 2806mgFiber: 14gSugar: 5gVitamin A: 13IUVitamin C: 126mgCalcium: 81mgIron: 6mg
Tried this recipe?Let us know how it was!

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