Oxtail meat

Meat

Item Rating: 62/100

1 serving (100 grams) contains 262 calories, 21.0 grams of protein, 18.0 grams of fat, and 0.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		623.8
% Daily Value*
Total Fat		42.9 g	55%
	Saturated Fat	16.9 g	84%
	Polyunsaturated Fat	0 g
Cholesterol		214.3 mg	71%
Sodium		135.7 mg	5%
Total Carbohydrates		0 g	0%
	Dietary Fiber	0 g	0%
	Sugars	0 g
protein		50 g	100%
Vitamin D		0 mcg	0%
Calcium		26.2 mg	2%
Iron		6.2 mg	34%
Potassium		485.7 mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🥓 Keto friendly

🍯 Low sugar

🧂 Low sodium

🧂 Low salt

🧈 High saturated fat

🥩 High protein

🍞 Low carbs

Source of Calories

Fat: 386 cal (65.9%)

Protein: 200 cal (34.1%)

Carbs: 0 cal (0.0%)

About Oxtail meat

Oxtail refers to the tail of cattle and is commonly used in slow-cooked dishes like stews and soups. Originating as a traditional peasant food in Western Europe, it has become a delicacy in cuisines such as Jamaican, Filipino, and Korean. Oxtail is rich in connective tissue, which breaks down during cooking to produce collagen-rich gelatin, adding depth to dishes. It is a nutrient-dense protein source, offering iron, zinc, and B vitamins, all essential for bodily functions. A 3-ounce (85g) serving of cooked oxtail provides around 260 calories, 20g of protein, and 9.5g of fat, mainly made up of healthy monounsaturated fats. However, given its fatty composition, moderation is key.

Health Benefits

• High in protein (20g per 3-ounce serving) to support muscle repair and growth.
• Rich in iron, providing approximately 15% of the Recommended Daily Intake (RDI), essential for oxygen transport in the blood.
• Contains zinc, offering about 30% of the RDI, which is crucial for immune function and wound healing.

Dietary Considerations

Allergens: None known

Suitable for: Ketogenic diet, paleo diet, low-carb diet

Not suitable for: Vegetarian diet, vegan diet, low-fat diet

Selection and Storage

Store raw oxtail in an airtight container in the refrigerator for up to 2 days or freeze for up to 6 months. For best results, slow-cook the meat to enhance tenderness and fully extract the nutrients from the bone.

Common Questions About Oxtail meat Nutrition

Is oxtail meat high in protein?

Yes, oxtail meat is a good source of protein, providing approximately 30 grams per 100 grams of cooked meat. This makes it a great option for those looking to support muscle repair and growth. However, it is also high in fat, so portion control is important.

Can I eat oxtail meat on a keto diet?

Yes, oxtail meat is compatible with a keto diet as it is low in carbohydrates and rich in fat and protein. A typical serving contains less than 1 gram of carbs per 100 grams, making it ideal for maintaining ketosis when paired with keto-friendly sides like leafy greens or low-carb vegetables.

What are the health benefits and concerns of eating oxtail meat?

Oxtail meat is rich in collagen, which can support joint and skin health, and contains iron and B vitamins that are beneficial for energy production. However, it is high in saturated fat, with approximately 10 grams per 100 grams, which may be a concern for individuals managing heart health or cholesterol levels.

How much oxtail meat should I serve per person?

Oxtail meat is typically served as part of a soup or stew. Due to its high fat content and richness, it is recommended to serve 4-6 ounces (about 113-170 grams) of cooked oxtail meat per person. This amount balances flavor, nutrition, and satiety without excessive calories.

How does oxtail meat compare to other cuts of beef?

Oxtail meat is fattier and richer in flavor compared to leaner cuts like sirloin or ribeye. It is often used in stews and soups due to its gelatinous texture when slow-cooked, which differs from the firmer texture of steak cuts. While oxtail has higher fat content, its collagen and unique texture distinguish it from other beef options.

Data Sources & Scientific References