Meat · Cut · Short entry
Queue (oxtail)
Oxtail: bony, rich and very gelatinous; braised, or simmered for soup and pot-au-feu. In France it is sold as a produit tripier (offal).
A tail rather than a limb shank
The queue is the bovine tail. Its bony core is surrounded by meat, with a thicker and fleshier base than the tip. Interbev classifies it among produits tripiers and describes it as a gelatinous cut used in slow dishes.
The taper matters when comparing portions: pieces from different points along the tail do not all have the same size or proportion of meat. Oxtail is distinct from a cross-cut limb shank, even though both contain bone and are commonly slow-cooked.