Food · Fermented foods
Ushi-tail (Beef Oxtail)
牛 副生物 尾 (Ushi-tail)
Also known as: Ushi-tail, Oxtail, Beef tail, 牛尾, テール
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| Category | Food |
|---|---|
| Japanese labeling name | 牛 副生物 尾 |
| Common Japanese notations | 牛尾, テール, オックステール |
| Origin | Beef oxtail |
| Typical functions | Tail soup (slow-simmered) — Korean-influenced kkori-gomtang and Western oxtail soup, Collagen functional positioning |
| Regulatory status in Japan | Standard food labeling. Imported origin (USA, Australia, Korea) disclosure. Not a designated allergen. |
Ushi-tail (牛尾 / テール) is beef oxtail — used for Korean-influenced kkori-gomtang and Western oxtail soup. Collagen functional positioning.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Frozen oxtail retail
What it is
Beef oxtail.
Typical uses in Japanese products
Tail soup, gomtang.
Collagen functional.
For OEM: foodservice and ready-meal supply.
Regulatory classification in Japan
Standard food labeling. Origin disclosure. Not a designated allergen.
Regulatory classification in other markets
| EU | Established global oxtail market. |
|---|---|
| USA | Established US oxtail market. |
| China | Established trade. |
| Korea | Major Korean kkori-gomtang tradition. |
Example products
Example finished products will be added after verification.
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — 牛 副生物 尾
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.