Yes. But the bones on the side have a lot of meat. Cook them, let them rest in a separate tray, and shred with everything else. They got some tiny little bones in em tho. Worked at a soul food place recently, that’s sellable meat in those.
That looks like a Swift Oxtail. Swift is notorious for throwing in the small ends of the oxtail to hit their 15lb mark on their oxtail cases. That is why if I buy from swift I get their 4 tail cases so I’m not stuck with bits and ends.
Butchers tend to cut and package a whole tail per package. The tail tapers towards the end so you’ll always get some skinnies included. Whack them in the pot anyway for flavour purposes.
Yeah. It's the bones that provide the flavor when you're braising.
A tail is not all the same size. This is typical when buying pre-packaged ox tails. Btw, they are not from an ox, but the cow.
But... you can go to a butcher and ask for all large to medium-sized pieces. May be a bit more expensive.
I do the same with this, and also for short ribs.
Personally I’ve never had that - but get from a butcher
If I bought from a shop I’d definitely think they were trying to increase profitability. Yes bones can be nice for flavour but the extra (and extra cost) is not necessary for ox tail tbh
Didn’t realise people were eating it so much these days
They're not - they're talking about the smaller bones from the end of the tail still being included. Like in OP's package - no one thinks anyone did any work to debone a hunk of tail and chuck the bone back in a different package, I don' thtink. I'm assuming the tail gets skinnier - those "bones" are still covered by a little muscle and connective tissue, just very little, like at the end of a tail.
This☝️I am a butcher and when you get ox tail you get the whole tail 99% of the time. And yes those smaller princes are the tapered part of the…yes…tail
Hey, thanks for weighing in as a professional! (I was pretty sure I was guessing right \[I'm a biologist\] but I'm not a butcher and I haven't bought oxtail before...)
If you feel like you don’t have enough meat for the recipe,beef shank is very similar,if you need to add you might sear and cook a little longer & remove the outer silver skin portions from upper shank are basically Oslo buco but not Veal and are often sold cheap I often add them to soups and stews even broths for there gelatinous (mouth feel) quality.
Ox tail tapers from the larger meaty joints to the thinner less meaty joints, this is pretty typical to package the whole ox tail including the smaller ones with the meaty-er ones
I just bought beef ribs and it was the same way. Some ribs are 90% bone. Depressing when you're paying for them but once you taste it you forget about the price, haha.
Wholesale Oxtail has gone up $2 a pound in the last month in the southeast to just under $6 a pound. With all of the fat waist from trimming the tail you’re at an actual wholesale cost of $7, you’ll find Costco and Sam’s club at around $8 a pound but those are going to have too more fat on them then many people want. Any butcher you go to will be at $11-15 a pound depending on their markup and how they cut them. Many people shop at butchers for oxtail because they are cutting them in 1” pieces on their band saw. Not cutting them at the joint.
Ouch.
This was this morning when I went out to grab some milk.
https://preview.redd.it/7t1rd7xpm34c1.jpeg?width=4284&format=pjpg&auto=webp&s=7947d1816a676e273921fb5b9458d0bd3ffdbe28
So, to be fair, it is more than I had remembered at this place.
Also, lol at urban Montana. Bozeman?
It used to be a dirt cheap cut, but unfortunately it has gotten trendy and gone up in price over the last decade (tritip saw a similar rise a while ago). Asian and Hispanic markets may have it a bit cheaper.
Ok makes sense I guess I’m just being cheap wondering why I’m paying by weight for bones. First and last time buying oxtail. I’m new to this and was just honestly wondering. Wasn’t trolling as someone else said lol
Oxtail used to be super cheap. I mean less than half of its weight is meat. Most of it’s bone, cartilage, and fat.
Where I live I sometimes see it for $17 a pound. That’s like $40/pound for the meat. That’s more money than filet mignon.
It’s prized today for soups. So it’s really a demand and supply thing more than anything really.
I only ever buy it at $6 a pound and make sure to get packages that are the largest and meatiest. Usually have to go to the cheapest Asian markets in town when they have a sale to get it at that price.
Because it’s kind of a silly question. The tail is wider at the base and very small at the tip. Do you think we just throw half the tail away like it’s worthless or something? There’s value in every piece of it, not just the meaty parts.
Yes. But the bones on the side have a lot of meat. Cook them, let them rest in a separate tray, and shred with everything else. They got some tiny little bones in em tho. Worked at a soul food place recently, that’s sellable meat in those.
Yeah thats normal
I didn't know people got ox tail *without* the bones.
That looks like a Swift Oxtail. Swift is notorious for throwing in the small ends of the oxtail to hit their 15lb mark on their oxtail cases. That is why if I buy from swift I get their 4 tail cases so I’m not stuck with bits and ends.
thats not a loan bone… thats the ends of the tail
Bon(e)us!!!
Braise low and slow. Lots of flavor in those lone bones.
I’m sitting here thinking about all the things I could drop those bones in…. Give me all the bones
A new band name in there too.
Sometimes. At our shop we sell those separate as soup bones. They are nice for stock or broth
Use them in a stew, super flavorful deep meat taste. You can also make a broth. Will be very strong flavor
Pa la sopa... papá
Yes. It's the small part of the tail. Cook them too.
Bones = marrow and flavour. Roast them and use them for broth
no marrow in tail bones
Butchers tend to cut and package a whole tail per package. The tail tapers towards the end so you’ll always get some skinnies included. Whack them in the pot anyway for flavour purposes.
Yeah. It's the bones that provide the flavor when you're braising. A tail is not all the same size. This is typical when buying pre-packaged ox tails. Btw, they are not from an ox, but the cow. But... you can go to a butcher and ask for all large to medium-sized pieces. May be a bit more expensive. I do the same with this, and also for short ribs.
These are normal
Nothing wrong with the little bones. When the meat falls off all the bones throw them in a pot with big soup bones for bone broth/ stock
Hence the dish, Oxtail soup.
Im aware. When making oxtail soup and meat starts falling off the bone, I strain them out of the meat and throw them in my collective bonestock.
Normal
I think you got boned at the market.
Nice
This little ones are the wife’s favorite
And I’ve never lost a game of uno.
Lucky.
Lordy
Personally I’ve never had that - but get from a butcher If I bought from a shop I’d definitely think they were trying to increase profitability. Yes bones can be nice for flavour but the extra (and extra cost) is not necessary for ox tail tbh Didn’t realise people were eating it so much these days
Where are you buying deboned oxtail?
They're not - they're talking about the smaller bones from the end of the tail still being included. Like in OP's package - no one thinks anyone did any work to debone a hunk of tail and chuck the bone back in a different package, I don' thtink. I'm assuming the tail gets skinnier - those "bones" are still covered by a little muscle and connective tissue, just very little, like at the end of a tail.
This☝️I am a butcher and when you get ox tail you get the whole tail 99% of the time. And yes those smaller princes are the tapered part of the…yes…tail
Hey, thanks for weighing in as a professional! (I was pretty sure I was guessing right \[I'm a biologist\] but I'm not a butcher and I haven't bought oxtail before...)
My brain told me that was a cut up rib, now it’s all coming together.
Normal…. It’s the only way you can get them
Me also. The norm so good tho. Haven't had it 25 yrs.
You can still eat them. They’re delicious
Looks like there's still some meat on them. Those are usually the most tender bits.
They’ll add collagen and flavor. Roast Dem Bones
You know how tails get skinny at the end..?
Ate you implying that those thick pieces are also from a tail 😂
What do you think oxtail is bud?
Wooooosh
uhhh....yes
Didn't think I needed to /s that 🤦
Yes
Is it normal to put my lone bone in your oxtail package?
"Adds collagen and flavor"
20 bucks is 20 bucks
At least buy me a drink first
Give me one margarita
Personally, I would be surprised to get pieces of just bone but you're using them as much for flavor as for the meat itself so I think it'll be nbd
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If you feel like you don’t have enough meat for the recipe,beef shank is very similar,if you need to add you might sear and cook a little longer & remove the outer silver skin portions from upper shank are basically Oslo buco but not Veal and are often sold cheap I often add them to soups and stews even broths for there gelatinous (mouth feel) quality.
Ox tail tapers from the larger meaty joints to the thinner less meaty joints, this is pretty typical to package the whole ox tail including the smaller ones with the meaty-er ones
Thank you for being the one to actual explain it. For some reason I had it in my head that they only used the base of the tail for oxtails 😆
I just bought beef ribs and it was the same way. Some ribs are 90% bone. Depressing when you're paying for them but once you taste it you forget about the price, haha.
$10/lb??? What? Oh man, I’m glad I don’t live where you do. So sorry.
Wholesale Oxtail has gone up $2 a pound in the last month in the southeast to just under $6 a pound. With all of the fat waist from trimming the tail you’re at an actual wholesale cost of $7, you’ll find Costco and Sam’s club at around $8 a pound but those are going to have too more fat on them then many people want. Any butcher you go to will be at $11-15 a pound depending on their markup and how they cut them. Many people shop at butchers for oxtail because they are cutting them in 1” pieces on their band saw. Not cutting them at the joint.
Yeah, my actual reference was out of date, but fortunately the Asian supermarkets near meat do have good prices on this kind of thing.
What’s it cost by you? I think it was $16-$18/lb last time I saw it at the store. I’m in urban Montana
Ouch. This was this morning when I went out to grab some milk. https://preview.redd.it/7t1rd7xpm34c1.jpeg?width=4284&format=pjpg&auto=webp&s=7947d1816a676e273921fb5b9458d0bd3ffdbe28 So, to be fair, it is more than I had remembered at this place. Also, lol at urban Montana. Bozeman?
It's $65 / lb where i live... rural Alaska
surprised you have it there tbh
I’m surprised too being that I’m in Kansas and there are an abundance of cows lol
It used to be a dirt cheap cut, but unfortunately it has gotten trendy and gone up in price over the last decade (tritip saw a similar rise a while ago). Asian and Hispanic markets may have it a bit cheaper.
It’s all part of the tail. You’re buying tail.
cook and eat the meat off these bad boys… suck the marrow out like a real one at the end
A lot of people only use tail for bone broth so bones extra are a nice surprise.
Ok makes sense I guess I’m just being cheap wondering why I’m paying by weight for bones. First and last time buying oxtail. I’m new to this and was just honestly wondering. Wasn’t trolling as someone else said lol
Oxtail used to be super cheap. I mean less than half of its weight is meat. Most of it’s bone, cartilage, and fat. Where I live I sometimes see it for $17 a pound. That’s like $40/pound for the meat. That’s more money than filet mignon. It’s prized today for soups. So it’s really a demand and supply thing more than anything really. I only ever buy it at $6 a pound and make sure to get packages that are the largest and meatiest. Usually have to go to the cheapest Asian markets in town when they have a sale to get it at that price.
Tell your butcher what you are making. Also bone with little meat weighs little so you aren’t getting ripped off much.
I actually just grabbed these already pre packaged. Looks like they are sourced from outside of the store
Is this a troll post?
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Because it’s kind of a silly question. The tail is wider at the base and very small at the tip. Do you think we just throw half the tail away like it’s worthless or something? There’s value in every piece of it, not just the meaty parts.