Why Has Oxtail Become So Expensive
Oxtail is one of the most expensive cuts of meat because of its availability, demand, and preparation. It is only a small portion of the cow and requires a large amount of cooking time. They are extremely high in fat and their price has skyrocketed over the few years because of their demand.
Given that oxtails aren’t a lot of meat, the price might surprise you. If you order an oxtail at a restaurant, it will be so expensive that it contains a large percentage of bones. If you go to a restaurant and order oxtail service, it will definitely be expensive due to the high bone ratio. You can see why restaurants charge so much more for oxtail dishes than regular beef dishes.
Since the supply is still limited, the price of oxtail meat is high. With an already low and minimal supply, the price of oxtail meat is rising. As a result, demand exceeds supply, resulting in a high price for the oxtail.
Slaughter costs significantly affect its high price. The cost of their cooking skills is also reflected in the high price of oxtail meat. In particular, high-end restaurants will pay their chefs a hefty amount of money if they can cook oxtail meat.
If your local butcher isn’t in high demand for oxtails, they may even be willing to negotiate a lower price. Asian or European stores sell oxtails as a traditional food and buy meat in bulk so they can sell them at more reasonable prices than the butchers at the grocery store.
Merchants may charge more for oxtail than for other cuts of meat. Because there is so little tail meat around, oxtail is more expensive than most bull parts.
This explains why oxtail is a highly specialized and limited cut of beef. Note that the slaughter of the oxtail is difficult compared to the slaughter of other parts of the cow because the meat comes from a difficult area to curve. Because this meat comes from a difficult area to bend, butchering an oxtail is more of a challenge than working with other parts of the cow. Because a cow has only one tail, oxtail is a noticeably poor cut of meat compared to breast or rump.
| Advantages | Disadvantages |
| It is highly rich in collagen | It is rich in fat |
| It is essential protein for out body’s development | It is high in cholestrol |
| It is perfect energy source for carnivore diet | Oxtail is expensive |
In fact, an oxtail can come from any kind of cattle, which is why you may sometimes see it labeled as a cowtail. The problem is that veal tail is even smaller than the meat that can be obtained from oxtail. However, it’s cheaper, so you can buy a few extra pounds and get more meat than if you bought oxtail.
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In fact, oxtail is often used on its own to make stock because it is such a jelly-like and rich meat. A pound of meat is a jelly-like steak, which means that once cooked, the oxtail melts in your mouth. This is a modest cut, from which, with the right preparation, you can get a great dish.
Today, with tons of seasoning and processing, oxtail has become a unique flavor not found in any other meat. Over time, people discovered new ways to cook oxtail and realized that it is quite aromatic and has a unique tenderness that surpasses all other cuts of meat. The history of oxtail consumption probably started in Spain 100 years ago, today more and more people are discovering how good it is and this is increasing the demand.
This has led to a global trend called “eat from head to tail”, one of which is eating oxtail as people discover how delicious it can be. People who adhere to the nose and tail eating philosophy have increased the demand for oxtail meat. Another reason oxtails are in high demand is the “start-to-tail” philosophy of nutrition, which advocates eating every edible part of an animal to reduce food waste for animals.
Unlike other cuts of meat, oxtail is taken from a small portion of the animal. Oxtail is a relatively fatty meat, with about 14 grams of fat and 260 calories per 100 grams, due to the high amount of bone marrow in it, according to Livestrong. Most of what you buy is bone-in, and the meat is well cooked and plump, so oxtail products are good for slow cooking.
It takes at least three to four hours to cook the perfect oxtail. You can anticipate most oxtail recipes that take one to three hours to cook. Some oxtail dishes can take two to five hours to cook. It can take 3 to 5 hours for oxtail to be tender and the meat to separate from the bones.
This is because when you cook oxtail, you want to cook it slowly to get that sticky feeling you get when the meat falls off the bone. Oxtail has a very high gelatin content, so you want to cook it very slowly and over very low heat, and that’s when you kick the meat off the bones and feel the sticky feeling in your hands.
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In most restaurants, oxtail is expensive because it takes a long time for chefs to cook it. The cost of growing, processing and shipping oxtail also makes it expensive. Its persistence and cultural popularity partly explain the cost, but what makes oxtail really expensive is supply and demand.
Most producers ship oxtail faster than other meats to ensure quality, and faster shipping will increase the cost of the meat. This makes oxtail expensive because it takes more effort for farmers to produce high quality oxtail. Breeding, processing and shipping oxtail is extremely expensive. Oxtail is mostly expensive due to a combination of low supply and high demand.
When there is more demand for oxtail, you should expect a higher price. Being a scarce type of meat, there are not enough oxtails to sell in bulk. Not enough oxtail meat to make wholesale prices possible.
Restaurants have no choice but to buy oxtails in small quantities at once, as they only sell by the pound. You may have noticed that oxtails are quite expensive compared to other types of meat. If you want to enjoy a good stewed oxtail or other recipe, then you may find that oxtail is expensive. As a result of this limited supply, even a small portion of oxtail can be quite expensive, and one pound of meat can cost between five and ten US dollars.
Is eating Oxtail good for you?
Oxtail is the culinary term for the tail of cattle. Oxtail is highly rich in Collagen, an essential protein for our body’s development and repair. Oxtail is high in fat, so it’s a perfect energy source for a Paleo, Ketogenic, or Carnivore Diet. With more than 70% fat, Oxtail is excellent for anyone on a diet.
What is a good substitute for oxtails?
Beef shanks, beef short ribs on the bone, veal neck, and veal shank are all alternatives to oxtails. Because the meat-to-bone ratio in most of these cuts is larger than in oxtails, 1.4 to 1.6 kg will serve eight people.
Is beef shank and oxtail the same?
The front shanks of cattle are used to make beef shanks, which are lean cuts of meat. It’s a hard cut of beef that has to be braised to tenderize. Oxtail is a delicious, fatty piece of meat derived from the cow’s tail. To become tender, it’s frequently braised or cooked.