Side by side
RoundOxtail
Tenderness
36
28
Marbling
22
40
Umami
62
90
Price
34
46
Round
Topside & silverside · tende de tranche · tapa
The hind leg. It works hard for a living, so it carries almost no fat and the highest protein density on the carcass. That is exactly why raw beef dishes are cut from here.
60°CSous vide preferred
For anything served raw, buy from a counter that can tell you the slaughter date and choose the clearest, brightest colour.
Oxtail
Tail · queue de bœuf · rabo
Every joint of the tail concentrates gelatin and marrow. That is why a long-simmered oxtail broth turns milky white rather than staying clear — it is emulsified collagen, not fat.
3h+Simmer it out
Choose thick joints with a cross-section where the marrow fills the bone completely.
Which one to buy
- Better forRound : Oxtail
- Raw beef dishesRound90 : —
- Braised in soyRound85 : —
- JerkyRound70 : —
- Long-simmered brothOxtail— : 95
- BraisingOxtail— : 80
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.