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9 Meat Cuts You Should Be Cooking

Jacky Hayward | Chef's Blade


Oxtail is traditionally the tail of an ox, a castrated steer, and completes the nose to tail movement. Oxtail, like many of the cuts in this article is a tougher, well marbled meat. What makes it different, however, is how close it is to the bone — the meat encircles vertebrae and includes a lot of iron-rich marrow. Because they are so fatty, chefs often cook oxtail ahead, skim the fat off, and reheat to be served.

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