The cow's tail is attached to the final vertebrae of the animal's tail. It is made up of bones and cartilage, which is why it is often a very gelatinous meat with a very intense flavor. Being attached to the bone, it is a fatty and flavorful meat. Properties and benefits: Cow's tail meat is characterized by its high collagen content, which helps prevent the wear and tear of our body tissues and joints. It provides vitamins from the B group, which help maintain a good functioning of our metabolism and obtain energy quickly. Thanks to the phosphorus, iron, and calcium it contains, it helps maintain strong bones and teeth, as well as prevent diseases such as anemia. Nutritional value per 100 grams: Calories 544kcal Fat 36g Saturated fat 14g Sugar 4.3g Salt 1g Storage and tips: Always keep it in the refrigerator for a maximum of 3 days. Cow's tail should never be deboned before cooking. Let it rest for a minimum of 2 hours once cooked. It does not tolerate quick cooking methods well. For the cow's tail to be tender, the cooking time should not be less than 6 hours. The wine used to cook the tail should be a full-bodied red wine, and it is important to make a cut at the joint before cooking. With these three tips, you will make a tender cow's tail stew. Recipe and uses in the kitchen: To make the traditional cow's tail stew, first season the meat pieces with salt and pepper and brown them in oil. In a pot, sauté an onion, two cloves of garlic, two carrots, and a little cabbage, and when they are tender, add the cow's tail. Add beef broth and let it simmer for 6 or 7 hours. Once cooked, blend the vegetables to obtain a smooth and thick sauce.