As you might have guessed, the ox tail comes from the tail of the cow. Back in the day, ox were raised and processed more commonly than cows, hence the name, but the term is used to cover all varieties now, including cow. The ox tail tastes best when cooked using slow methods, with lower heat. It's great for soups/stews but can also be sliced after slow roasting and make amazing sandwiches that the whole family is guaranteed to enjoy.
