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Nutritional Value of Oxtails

Published Sep,17 2011 | By Isabelle Hannigan

Oxtail is the common name for a cow’s tail. It is used in a variety of cuisines, including traditional Jamaican and Chinese recipes. Oxtail is most often served as part of a stew or a soup, as the fat, cartilage and bone marrow add plenty of flavor.

Isabelle Hannigan has been a professional writer since 2004, with articles appearing in nationally distributed newspapers such as "The National Post." She is a registered dietitian and sports nutritionist, and has worked for the University of Guelph and Athlete's World. Hannigan holds a B.S. in biochemistry from McMaster University and an M.S. in nutritional sciences from the University of Guelph.