This item
Oxtail
- Round tail sections in graduating sizes
- Pale central bone surrounded by red meat
- Muscle and connective tissue wrap each joint
Meat
Oxtail
Round tail sections in graduating sizes; Pale central bone surrounded by red meat; Muscle and connective tissue wrap each joint.
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3 identity clues
- Round tail sections in graduating sizes
- Pale central bone surrounded by red meat
- Muscle and connective tissue wrap each joint
Names in other languages
- 繁體中文
- 牛尾
- English
- Oxtail
- Bahasa Indonesia
- Buntut sapi
- Tagalog
- Buntot ng baka
How to identify it
Check these features together: Round tail sections in graduating sizes; Pale central bone surrounded by red meat; Muscle and connective tissue wrap each joint. Colour alone is not sufficient. For packaged Oxtail, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common confusion
Compare
Pig Tail
- Long tail narrowing toward the tip
- Pale pink-white outer skin
- A chain of small vertebrae through the centre
How to identify it
Oxtail: Round tail sections in graduating sizes. For Pig Tail, look for long tail narrowing toward the tip. Confirm the original name, ingredients or use as well; colour does not make the products interchangeable.
Common Hong Kong household uses
Slow-simmer for soup or braised oxtail.
Choosing & preparing
Buy sections cut at the joints, confirm the oxtail label and check for loose bone chips. Separate raw and cooked food and utensils; wash hands and clean surfaces after raw handling, and cook thoroughly.
Storage
Refrigerate at 4°C or below in a covered leak-proof container beneath ready-to-eat food; follow the date, freeze when needed and thaw in the refrigerator.
Helper tip
For Oxtail, check round tail sections in graduating sizes. If uncertain, verify the label or ask the employer before using it.
Useful market phrase
唔該，我想要牛尾，請幫我確認名稱同用途。Meaning: I would like Oxtail, please. Help me confirm its name and use.
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