Oxtail

The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. Because of the tail's high amount of bone and cartilage and a small amount of meat, it does need to be cooked low and slow for the best results.

Check out this more in depth look at Grass Fed Oxtail:  https://www.thespruceeats.com/...