Oxtail is the meat from the tail of cattle. The English says ox, but in the kitchen it means cow meat — not only old work oxen. The tail is bony, with rings of meat and a lot of tough bits that hold it together. If you cook it slowly in liquid for a long time, those bits melt and the soup becomes thick, shiny, and rich. That is why oxtail soup and oxtail stew are the usual dishes: you would not often grill oxtail like a steak. In Taiwan, 牛尾湯 is already a well-loved slow soup, so you know the food even if the English word is new. The English is just ox plus tail, said as one word. It is ordinary food language, not fancy, though the dish itself feels hearty and special.

牛尾（多指牛尾肉，用來熬湯）