Oxtail: Nutrition, Gelatin, Saturated Fat and Is Oxtail Healthy?

Oxtail is the tail of beef cattle, cut into thick, bony rounds and cooked slowly until the meat falls off the bone and the liquid turns rich and sticky. The USDA SR Legacy database has no oxtail entry, so exact oxtail nutrition numbers are not available from that source, but closely related USDA entries show the general picture: a fatty, collagen-rich cut with solid protein and a large share of saturated fat. This guide covers what oxtail is, the nearest USDA values, why oxtail broth sets like jelly, what the Dietary Guidelines say about saturated fat, how to cook oxtail safely, and whether oxtail is healthy for you.

Peptide Labs does not sell meat products. This article is general nutrition information, not medical advice. For a lean beef organ that cooks quickly, see our sibling beef heart guide.

What is oxtail?

The name is old: oxtail once came from oxen, but today it is simply beef tail from cattle of either sex. Butchers cut it crosswise between the vertebrae, so each piece is a round of bone surrounded by meat, fat and a lot of connective tissue. The thick pieces near the base have the most meat, while the thin tip pieces are mostly bone. Oxtail is central to Jamaican oxtail stew, Korean oxtail soup, Italian coda alla vaccinara and many other slow-cooked dishes.

Oxtail nutrition: what USDA data shows

We searched the USDA SR Legacy food list for oxtail, ox tail and beef tail and found no entry. Rather than guess, here are two clearly labeled stand-ins, per 3-ounce (85 g) cooked portion, with percent Daily Value based on FDA reference values. Pork tail is the same body part from a different animal; braised beef short ribs are a fatty, bone-adjacent beef cut that is cooked the same way. Real oxtail will differ from both.

Two things stand out. Both stand-ins are high in fat and saturated fat, and a beef cut like short ribs brings meaningful zinc and B12. Oxtail meat is beef, so its vitamin and mineral profile is likely to sit closer to beef than to pork, but how much fat ends up on your plate depends heavily on trimming and on whether you skim the cooking liquid. The sodium in any oxtail dish comes mostly from the salt, stock and sauces in the recipe, not the meat.

Why oxtail broth turns to jelly

Oxtail is full of collagen, the main protein of connective tissue. Gelatin is collagen that has been partly broken down by heat, which is how commercial gelatin is made from hides and bones. During hours of moist cooking, some of the collagen in oxtail dissolves into the liquid as gelatin, and that is why a chilled oxtail stew sets into a soft jelly and why the sauce feels glossy and thick. Our gelatin guide and bone broth guide explain the same chemistry.

Gelatin is still protein, but not a complete one. In USDA data, unsweetened dry gelatin (FDC 169599) is 85.6 grams of protein per 100 grams and contains no tryptophan, an essential amino acid, so it cannot replace other protein foods. Research on collagen supplements is a separate subject, covered in our hydrolyzed collagen article; no one has measured how much gelatin a home pot of oxtail actually delivers, and this article makes no joint or skin claims for it.

Is oxtail healthy? Saturated fat and other points

Oxtail can be part of a varied diet, but it is a rich cut. The Dietary Guidelines for Americans 2020-2025 advise keeping saturated fat to less than 10 percent of calories per day starting at age 2, and recommend limiting foods and beverages higher in added sugars, saturated fat and sodium. The FDA Daily Value for saturated fat is 20 grams, and in the USDA stand-ins above a single portion supplies roughly half of that. Practical ways to keep oxtail lighter are kitchen steps, not health promises: trim visible fat before browning, chill the finished stew so the fat hardens on top and lift it off, and serve oxtail alongside vegetables, beans or grains.

Like other meats, oxtail contains purines; see foods high in purines if you have gout. Its cholesterol sits in the same range as other fatty beef cuts in USDA data (see foods high in cholesterol). For leaner beef choices, our beef heart, bison and grass-fed beef guides compare options, and beef tallow covers rendered beef fat.

One allergy note: the CDC lists gelatin among the ingredients that may contain alpha-gal, the sugar behind alpha-gal syndrome, a meat allergy linked to tick bites. People with that diagnosis should ask their allergist about beef and gelatin-rich dishes such as oxtail stew.

How to cook oxtail

• Brown first: sear the pieces in a heavy pot for color and flavor, then pour off excess fat.
• Braise or stew: cover with liquid and simmer gently for several hours until the meat is very tender.
• Pressure cooker: a pressure cooker shortens the time a great deal and still gives a gelled sauce.
• Cook ahead: a stew made a day early is easy to de-fat once the fat has set on top in the fridge.
• Watch the salt: stock cubes, soy sauce and seasoning blends add most of the sodium.

For safety, the FoodSafety.gov chart lists 145 degrees Fahrenheit with a 3-minute rest for whole beef steaks, roasts and chops. Braised oxtail is normally cooked far past that point simply to become tender. Cool leftovers promptly, refrigerate them, and reheat to 165 degrees Fahrenheit, the chart’s temperature for leftovers.

Frequently Asked Questions

Peptide Labs is a supplement store and does not sell oxtail. Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Beef Heart: Nutrition, Cooking Tips and Is Beef Heart Healthy?, Bone Broth: Benefits, Nutrition, Collagen and Safety, Steak: Nutrition by Cut, Sirloin vs Ribeye and Safe Cooking.