The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. The oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture.
Beef liver is nutrient dense and has numerous health benefits. In addition to their good vitamin profile, animal livers such as beef liver are also rich in minerals, including zinc, iron, phosphorus, selenium, and copper. These minerals are good for the body in the following ways: Zinc supports the immune system. The liver has a very rich and earthy flavor.