What do beef shank and oxtail have in common? They both come from the cow. Beef shanks come from the lower part of the animal’s leg, and oxtails come from the tail area.
Despite their similarities, there are some major differences between the two cuts. Here is a guide that will help you understand these differences and decide which one is right for you.
What is beef shank?
Beef shanks are taken from the lower leg of the animal and typically contain a lot of connective tissue. They are tough, lean, and typically used for stocks.
What is oxtail?
Oxtail is a cut of meat that comes from the tail area. The tail is a cow’s appendage that is usually removed at slaughter. Cow tails can be from two to four feet long and weigh about 10 pounds each. A
s the tail is not a commonly consumed part of the animal, oxtails are more affordable than other cuts, such as rib or sirloin meat.
The differences between beef shank and oxtail
Oxtails come from the tail area and are more likely to be used in soups or stews. This cut is great for making a hearty broth, but you might need to add some vegetables to make it more palatable.
– Beef shank:
Beef Shank is good for long cooking times and is often served with root vegetables, like carrots and potatoes.
This dish typically benefits from low heat and moist heat, so it’s best if you cover your pot when cooking them in order to retain the moisture in your meal.
Beef shanks are best cooked at 300 degrees Fahrenheit for about 3 hours or until they’re tender enough that you can easily remove them with two forks.
You will know that they’re ready when they seem soft and have lost much of their raw color.
Beef shank is a lean cut of beef that comes from the front shanks. It’s a tough cut of beef that requires braising to become tender.
Oxtail is a meaty, fatty cut of meat that comes from the tail of the cow. It’s usually braised or stewed to become tender. Depending on your cooking style, this may be the perfect cut to cook for you!
Oxtail has a rich, meaty flavor and an incredibly tender texture. Oxtail can be stewed, braised, or added to soups and stews. When braised, oxtail can become meltingly tender and flavorful.
Oxtail has a lot of connective tissue and therefore requires long cooking times and low temperatures to break down. When cooked properly, it can become meltingly tender and flavorful.
Oxtail is usually sold whole, with the bone still attached. Once cooked, the marrow inside the bone can be extracted by spreading it apart with a fork or spoon.