It is the culinary name for the tail of a cow. It is a bony, muscular cut. Because the tail does a lot of work, it has a high concentration of connective tissue (collagen).
Key Characteristics
Flavor: It has a very beefy, deep, and rich flavor, much more intense than standard muscle cuts like sirloin or ribeye.
Texture: When cooked properly (low and slow), the collagen breaks down into gelatin. This makes the meat incredibly tender and creates a luscious, silky sauce. It is not a “steak-like” texture; it is falling-off-the-bone tender.
Appearance: It is sold cut into thick pieces (vertebrae). Each piece has a high ratio of bone to meat, along with some fat.
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