Does Cow Tail Have Protein? Unpacking the Nutritional Facts of Oxtail

December 3, 2025 •

3 min read

A 100g serving of cooked oxtail can provide over 25 grams of protein, confirming it as a significant source of this essential macronutrient. Often overlooked for more conventional cuts, the culinary and nutritional value of cow tail, or oxtail, is substantial.

Quick Summary

Oxtail is a protein-rich cut of beef, high in collagen that breaks down into gelatin when slow-cooked, providing a thick, flavorful broth. It is also a good source of iron, zinc, and B vitamins, making it a nutrient-dense addition to a balanced diet.

Key Points

Protein Richness: Yes, cow tail (oxtail) is a significant source of protein, with a 100g serving often exceeding 25 grams.
Collagen Powerhouse: It is exceptionally high in collagen, a protein that transforms into gelatin when slow-cooked, benefiting joint and skin health.
Nutrient Density: Oxtail is packed with important minerals like iron and zinc, along with essential B vitamins.
Healthier with Moderation: Due to its higher fat content, it is best enjoyed in moderation and can be made healthier by trimming excess fat and controlling sodium during cooking.
Ideal for Slow Cooking: This cut of meat is most flavorful and tender when slow-cooked or braised, which also maximizes the extraction of beneficial collagen.
Culinary Versatility: Oxtail is used in a variety of international cuisines for hearty stews, rich soups, and flavor-packed broths.

Oxtail: A Nutritional Breakdown

Yes, cow tail—more commonly known as oxtail—is an excellent source of protein, but it offers far more than just muscle-building amino acids. This cut of beef is a nutritional powerhouse, especially when prepared using traditional slow-cooking methods. The high bone and connective tissue content, rich with collagen, contribute significantly to its unique nutritional profile, flavor, and texture when cooked.

The Protein and Collagen Connection

Beyond standard protein, the primary protein component in oxtail is collagen. This structural protein is abundant in connective tissues and, when subjected to slow, moist heat over several hours, it breaks down into gelatin. This process is what gives oxtail stews and soups their signature silky, rich texture. This gelatin is rich in specific amino acids, like glycine and proline, which play a crucial role in the body's healing processes.

Amino Acid Content: The gelatin from cooked oxtail is particularly high in glycine, an amino acid known for its benefits for sleep quality and liver detoxification.
Nutrient Extraction: Slow cooking effectively extracts not only the collagen but also minerals from the bones and marrow into the broth, creating a more nutrient-dense meal.

Essential Vitamins and Minerals

Oxtail provides a substantial dose of vital micronutrients that are often less prevalent in leaner muscle meats. A 100g serving contains important vitamins and minerals essential for bodily functions.

Iron: Oxtail is a rich source of iron, a mineral critical for oxygen transport in the blood and the prevention of anemia.
Zinc: This cut offers a significant amount of zinc, which is crucial for immune function and cell growth.
B Vitamins: Oxtail also provides a good supply of B vitamins, including B12, which supports nerve function and energy production.

Oxtail vs. Other Beef Cuts: A Comparison

To appreciate the unique nutritional value of oxtail, it helps to compare it with more common cuts of beef. While cuts like sirloin offer a higher meat-to-bone ratio and are excellent for grilling, oxtail is unparalleled for creating rich, gelatinous broths and stews.


Feature	Oxtail (Cooked)	Sirloin Steak (Cooked)
Protein	High (over 25g per 100g)	High (approx. 29g per 100g)
Collagen	Very high; breaks down into gelatin when cooked	Low; mostly muscle fibers
Fat Content	Moderate to High, depending on preparation	Leaner cut; fat varies with grade
Best Cooking Method	Slow-cooking (braising, stewing)	Quick-cooking (grilling, pan-searing)
Flavor Profile	Deep, rich, beefy with a gelatinous mouthfeel	Classic, savory beef flavor
Yield	Low meat-to-bone ratio	High meat-to-bone ratio

Culinary Versatility and Health Considerations

Despite its high protein and nutrient content, oxtail can be calorie-dense and high in saturated fat, especially depending on the preparation method. For a healthier option, it is recommended to trim excess fat before cooking and use low-sodium broths. Pairing it with plenty of vegetables and whole grains helps create a more balanced and nutritious meal.

Common Dishes and How to Prepare

Oxtail's deep, savory flavor and tender meat make it a favorite in many cuisines worldwide. It is a versatile ingredient that truly shines with patience and proper slow-cooking techniques.

Stewing and Braising: The most popular methods. A Jamaican oxtail stew or a classic oxtail casserole are perfect examples of how to achieve fall-off-the-bone tenderness.
Soup and Broth: Simmering oxtail for hours with aromatics creates an incredibly flavorful and nourishing broth, prized in many cultures for its flavor and potential health benefits for joint health.
Stocks and Sauces: The natural gelatin from the bones is ideal for making rich, thick stocks and sauces that can be the base for other dishes.

Conclusion

In short, cow tail is a potent source of protein, but its nutritional contribution extends far beyond that single macronutrient. With its high collagen content, which transforms into health-boosting gelatin during slow cooking, and its rich supply of essential vitamins and minerals like iron and zinc, oxtail is a nutrient-dense food. When prepared mindfully, this flavorful cut of beef can be a delicious and valuable addition to a balanced diet, offering numerous benefits for muscle repair, joint health, and overall well-being. By exploring slow-cooked recipes, home cooks can unlock the full flavor and health potential of this underrated cut of meat.

Here is some additional information on grass-fed beef nutrition.

Frequently Asked Questions

Yes, oxtail is considered a very good source of high-quality protein, which is essential for muscle growth, repair, and overall body function.

Besides typical muscle protein, oxtail is particularly rich in collagen, a structural protein found in connective tissues that breaks down into nutrient-rich gelatin when cooked slowly.

Yes, slow-cooking methods like braising or stewing are ideal for oxtail. They tenderize the meat and break down collagen into gelatin, creating a richer, more flavorful, and nutrient-dense broth.

Oxtail is a relatively fatty cut of meat, and its high saturated fat content should be considered, especially if you are watching your fat intake or managing heart health.

Beyond protein, oxtail is a good source of iron, zinc, and B vitamins. The high collagen content, when cooked, also provides benefits for joint health, skin elasticity, and gut health.

While lean cuts like sirloin offer a higher muscle protein ratio, oxtail's protein comes with the added benefit of high collagen and nutrient-rich bone marrow, which provides a different set of health benefits and flavor.

The best method is to slow-cook or braise oxtail for an extended period. This process not only tenderizes the tough muscle fibers but also extracts the maximum amount of collagen and nutrients into the broth.