Oxtail meat, commonly referred to as "oxtail," is the portion of the cow located in the tail area, comprising both meat and bone. In Japanese, it is called "teiru" (テール), which is derived from the English word "tail." This part has many fibers and little fat, but is rich in collagen and gelatin, providing a deep flavor and tender texture when cooked. Traditionally, oxtail is used in long-simmered dishes or stews. Representative dishes include Korea's "korigomtang," France's "pot-au-feu," and Italy's "osso buco." During cooking, the flavor from the bones infuses the broth, resulting in a rich and deep stock. Recently, it has also become popular as a grilled dish. There are methods of thinly slicing the meat with the bone attached and grilling it, and although labor-intensive, separating the bone from the meat and grilling only the meat. The grilled version offers a unique, savory taste and a distinct chewy texture, making it popular. Oxtail is also highly nutritious. It is rich in protein, iron, and collagen, which is good for joint health, making it beneficial for health. Therefore, oxtail is loved as a wonderful ingredient that provides both flavor and nutrition.