Why are Ox tails called Ox tails?

It is a simple mis-nomer, as you are correct in the modern day source. But it goes to the original source of the tail used in Osso Bucco, old ox no longer able to work the fields under the yoke. The owner might as well get one more good use out of him in the form of food for the Roman spread.

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It is a simple mis-nomer, as you are correct in the modern day source. But it goes to the original source of the tail used in Osso Bucco, old ox no longer able to work the fields under the yoke. The owner might as well get one more good use out of him in the form of food for the Roman spread

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Was the tail the only thing worth eating off of the ox? I've never heard of any other ox meat preparation.

How many people know where a gooseneck comes from on a beef animal, or why a Boston butt is not the butt at all?

In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt".

What PBeard said.

Nothing is wrong with any other part of the ox, except the shite is going to be TOUGH as all get out, they were after all beasts of burden. The cook times would be extremely long and slow. Tail just has one funtion for the most part, swishing the tail of the animal to get rid of flies.

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Nothing is wrong with any other part of the ox, except the shite is going to be TOUGH as all get out, they were after all beasts of burden. The cook times would be extremely long and slow. Tail just has one funtion for the most part, swishing the tail of the animal to get rid of flies.

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I was thinking it was possibly something like this. Problem is, the cow tails sold as ox tails are far from the most tender parts of beef.

They take forever to cook until tender.

I didn't say the tail sat there doing nothing, so it would be tender as all get out. When was the last time you saw a cow NOT swishing that thing. But in terms of the ook time for OB, it is that way for two reasons, the firts is obvious, and the second is to allow for the marrow to seep out of the center, mix with the liquids and act a flavor andthickening/gelling agent in broth.

Yes, the tail is the thing used for OB. Where are you eating it at that they are not using tail? OB is a very "smallish" circular medallion of meat with a vertabrae at its center, and a hole in the middle of the bone where the marrow once resided.

The tail is going to produce a better flavor than the shank due to the maturity of the animal when slaughtered. Baby veal acquires its flavors from the methodology and ingredients in/bywhich it is cooked. The tail version also has a certain appearance, it generally has four lobes of meat around the vertabrae due to its shape of four projections from its center.