Oxtail, once regarded as an inexpensive meat option, has seen a significant price increase, now costing up to $14 per pound. This change can be attributed to various factors, including the high costs associated with raising cattle, limited supply since a single cow yields only a small amount of this cut, and increased consumer demand, particularly in gourmet dining. Oxtail's appeal in a variety of traditional and modern dishes has contributed to its newfound popularity, compelling many to reconsider their purchasing habits in light of these price changes.
Raising cattle is expensive, a cow’s tail is small, and oxtail’s higher bone-to-meat ratio means it's typically sold in larger quantities, driving up prices.
Oxtail has transformed from a cheap meat to a popular ingredient due to demand for gourmet dishes, contributing to a recent price surge, now about $14 per pound.
The rising popularity of nose-to-tail dining has elevated oxtail’s status in culinary circles, transitioning it from humble beginnings to a sought-after cut in gourmet recipes.
Finding fresh oxtail can be challenging due to limited supply and high demand, often requiring special orders from ethnic markets, further increasing its cost.
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