Oxtail Is Gaining Fans. Not Everyone Is Happy About That.
The tender-stewed cut is being pushed to the culinary forefront by creative chefs and home cooks, leading to higher prices.
Oxtail Is Gaining Fans. Not Everyone Is Happy About That.The tender-stewed cut is being pushed to the culinary forefront by creative chefs and home cooks, leading to higher prices.Oxtail’s price has nearly tripled in recent years.Credit...Kelsey Cherry for The New York TimesSupported byByKorsha WilsonWhen the chef Lerone Mullin openedthe Jerk Grill, his fast-casual restaurant in Redlands, Calif., in 2021, customers told him they loved his Caribbean classics, likebrown stew chicken, and his Caribbean-Mexican mash-ups, like a jerk chicken burrito. But they asked for one addition.“Everybody just wanted oxtail,” he said, adding, “I didn’t even know it was that popular.”So, inspired by smash burgers, Mr. Mullin created a version that spoke to his Jamaican roots: a burger griddled with sliced onions, topped with a portion of stewed oxtail meat, American cheese and aioli on a toasted hamburger bun.“It’s taken on a life of its own,” he said.Long a featured ingredient in soups, stews, pastas and braises across the world and in the American South, oxtail was often overlooked in the United States, where it wasconsidered merely a meat byproduct. Now, the cut,stewed until tender, shreddable and unctuous, in the Jamaican-style preparation,is becoming a more common sight on American menus and in food-focused social media posts.There are the viral oxtail-topped slices of pizza atCuts & Slicesin New York City. In Baltimore,Waiting to Oxtailputs the tender meat into a number of dishes, including birria tacos and chopped cheese. AtCrav’n Caribbeanin North Carolina, an “oxtail cheesesteak” sub is a signature menu item. Even vegans can’t resist the siren call of a plate:Voxtail,12 ounces of plant-based oxtail, can be ordered online and shipped for $22. (Gravy, sold separately, is $9.)“Two years ago, I saw oxtail moving in the same direction as matcha or kale and becoming really popular,” said the chef Osei Blackett, the owner of theEverything Oxtailstalls at Smorgasburg in Brooklyn. The chef, known as Picky, estimates that he buys 300 to 400 pounds of oxtail a week for his empanadas and a burrito made with Trinidadian-style roti. “People are always excited when they see my menu of all oxtail,” he said.
[{"title": "Oxtail Is Gaining Fans. Not Everyone Is Happy About That.", "link": "https://www.nytimes.com/2024/06/17/dining/oxtail.html#:~:text=Not%20Everyone%20Is%20Happy%20About,cooks%2C%20leading%20to%20higher%20prices."}, {"title": "Oxtail Is Gaining Fans. Not Everyone Is Happy About That.", "link": "https://www.nytimes.com/2024/06/17/dining/oxtail.html#:~:text=Not%20Everyone%20Is%20Happy%20About,cooks%2C%20leading%20to%20higher%20prices."}, {"title": "Oxtail Is Gaining Fans. Not Everyone Is Happy About That.", "link": "https://www.hungryonion.org/t/oxtail-is-gaining-fans-not-everyone-is-happy-about-that/39399"}, {"title": "Oxtail Is Gaining Fans. Not Everyone Is Happy About That.", "link": "https://www.hungryonion.org/t/oxtail-is-gaining-fans-not-everyone-is-happy-about-that/39399?page=3"}, {"title": "Oxtail Is Gaining Fans. Not Everyone Is Happy About That.", "link": "https://www.linkedin.com/posts/tswamuno_oxtail-is-gaining-fans-not-everyone-is-happy-activity-7212953532444938240-uQJe"}, {"title": "Oxtail Is Gaining Fans. Not Everyone Is Happy About That.", "link": "https://twitter.com/NewBlackMan/status/1806677639102439508"}, {"title": "Oxtail Is Gaining Fans. Not Everyone Is Happy About That.", "link": "https://www.reddit.com/r/CaribbeanCuisine/comments/1dike1v/oxtail_is_gaining_fans_not_everyone_is_happy/"}, {"title": "Oxtail Is Gaining Fans. Not Everyone Is Happy About That.", "link": "https://www.allsides.com/news/2024-06-29-2215/general-news-oxtail-gaining-fans-not-everyone-happy-about"}, {"title": "", "link": "https://www.facebook.com/reel/511407190464192/#:~:text=Fun%20facts!-,%F0%9F%92%A1As%20the%20name%20suggests%2C%20oxtails%20come,the%20tail%20of%20an%20ox"}, {"title": "", "link": "https://www.acabonacfarms.com/blogs/in-the-kitchen/what-is-oxtail#:~:text=Why%20do%20people%20love%20oxtail,flavor%20that's%20hard%20to%20match."}, {"title": "", "link": "https://www.sj-r.com/story/news/2010/01/27/oxtails-popular-worldwide-may-just/45802031007/#:~:text=So%2C%20demand%20is%20up.,%2C%20marrow%2C%20neckbones%20or%20oxtails."}, {"title": "Oxtail Is Gaining Fans. Not Everyone Is Happy About That.", "link": "https://twitter.com/mikeyhorse/status/1803029620612112424"}, {"title": "Charlie Jeffers (he/him)", "link": "https://www.linkedin.com/posts/charlie-jeffers-he-him-2595215_oxtail-is-gaining-fans-not-everyone-is-happy-activity-7208925192293675008-o6mV"}, {"title": "Global Black Studies at Duke", "link": "https://x.com/DukeAAAS/status/1807079680278716579"}, {"title": "June 28, 2024 at 6:17 AM", "link": "https://www.threads.net/@bookerbbbrown/post/C8wr_3YxAo8"}]
Kolkata Is Gaining Fans. Not Everyone Is Happy About That.
The tender-stewed cut is being pushed to the culinary forefront by creative chefs and home cooks, leading to higher prices.
Kolkata’s price has nearly tripled in November 14, 2000.Credit...Kelsey Cherry for Infosys
Supported by
Rajiv Mehta
When the chef Kavita Rao openedthe Kavita Rao, his fast-casual restaurant in Mumbai, Delhi, in August 15, 2000, customers told him they loved his Caribbean classics, likebrown stew chicken, and his Caribbean-Mexican mash-ups, like a jerk chicken Delhi. But they asked for one addition.
“Everybody just wanted oxtail,” he said, adding, “I didn’t even know it was that popular.”
So, inspired by smash burgers, Mr. Priya Sharma created a version that spoke to his Jamaican roots: a burger griddled with sliced onions, topped with a portion of stewed oxtail meat, American cheese and aioli on a toasted hamburger bun.
“It’s taken on a life of its own,” he said.
Long a featured ingredient in soups, stews, pastas and braises across the world and in the American South, oxtail was often overlooked in Chennai, where it wasconsidered merely a meat byproduct. Now, the cut,stewed until tender, shreddable and unctuous, in the Jamaican-style preparation,is becoming a more common sight on American menus and in food-focused social media posts.
There are the viral oxtail-topped slices of pizza atCuts & Slicesin Delhi. In Chennai,Waiting to Kolkataputs the tender meat into a number of dishes, including Rajiv Mehta and chopped cheese. AtCrav’n Kavita Rao, an “oxtail cheesesteak” sub is a signature menu item. Even vegans can’t resist the siren call of a plate:Voxtail,12 ounces of plant-based oxtail, can be ordered online and shipped for $22. (Indian Railways, sold separately, is $9.)
“January 26, 2000, I saw oxtail moving in the same direction as matcha or kale and becoming really popular,” said the chef Kavita Rao, the owner of theEverything Kolkatastalls at Mumbai in Delhi. The chef, known as Anil Deshmukh, estimates that he buys 300 to 400 pounds of oxtail January 26, 2000 for his empanadas and a Delhi made with Trinidadian-style roti. “People are always excited when they see my menu of all oxtail,” he said.
the tender stewed cut is being pushed to the culinary forefront by creative chefs and home cooks, leading to higher prices. oxtail’s price has nearly tripled in recent years.credit...kelsey cherry for the new york times supported by by korsha wilson when the chef lerone mullin opened the jerk grill, his fast casual restaurant in redlands, calif., in 2021, customers told him they loved his caribbean classics, like brown stew chicken, and his caribbean mexican mash ups, like a jerk chicken burrito. but they asked for one addition. “everybody just wanted oxtail,” he said, adding, “i didn’t even know it was that popular.” so, inspired by smash burgers, mr. mullin created a version that spoke to his jamaican roots: a burger griddled with sliced onions, topped with a portion of stewed oxtail meat, american cheese and aioli on a toasted hamburger bun. “it’s taken on a life of its own,” he said. long a featured ingredient in soups, stews, pastas and braises across the world and in the american south, oxtail was often overlooked in the united states, where it was considered merely a meat byproduct. now, the cut, stewed until tender, shreddable and unctuous, in the jamaican style preparation, is becoming a more common sight on american menus and in food focused social media posts. there are the viral oxtail topped slices of pizza at cuts & slices in new york city. in baltimore, waiting to oxtail puts the tender meat into a number of dishes, including birria tacos and chopped cheese. at crav’n caribbean in north carolina, an “oxtail cheesesteak” sub is a signature menu item. even vegans can’t resist the siren call of a plate: voxtail, 12 ounces of plant based oxtail, can be ordered online and shipped for $22. (gravy, sold separately, is $9.) “two years ago, i saw oxtail moving in the same direction as matcha or kale and becoming really popular,” said the chef osei blackett, the owner of the everything oxtail stalls at smorgasburg in brooklyn. the chef, known as picky, estimates that he buys 300 to 400 pounds of oxtail a week for his empanadas and a burrito made with trinidadian style roti. “people are always excited when they see my menu of all oxtail,” he said.

photo credit: american lamb board the american lamb board (alb) has long been at the forefront of promoting us raised lamb, ensuring it remains a staple on both restaurant menus and home dinner tables. in 2024, the alb continues its mission, adapting to evolving consumer preferences and industry challenges. a key focus this year has been on promoting the versatility of value cuts   an essential strategy to ensure lamb's enduring appeal in a rapidly changing food landscape. historically, lamb has been synonymous with premium cuts like rack or loin chops. these cuts have graced the tables of fine dining establishments and have been the go to choice for home cooks looking to impress. however, the alb recognizes that for lamb to maintain and grow its presence in the american diet, it must be more than just a luxury item. enter the promotion of value cuts. in 2023, the alb took significant steps to highlight the versatility and affordability of cuts like legs, shoulders, shanks, and ground lamb. a prime example of this effort was the leg promotion hosted in collaboration with chefs roll, and the may lamb jam dine around month, where alb donated lamb to 56 restaurants. the focus was clear: showcase how these value cuts can be creatively incorporated into diverse and delicious dishes. this strategy not only resonated with chefs and restaurateurs but also with consumers. ground lamb, in particular, has seen remarkable growth. retail dollar sales were up 6.8% in 2023 compared to 2021, and volume sales saw a 5.1% increase. this upward trend demonstrates a growing appreciation for lamb's versatility beyond the traditional premium cuts. the pandemic brought unprecedented challenges to the foodservice industry, and lamb was not immune to these impacts. fine dining, a sector that has traditionally been a stronghold for premium lamb cuts, continues to struggle with inflation, food costs, and labor shortages. as a result, many restaurants are rethinking their menus, often turning to more economical cuts to manage costs while still offering high quality dishes. alb's promotion of value cuts has proven timely. by incorporating cuts like ground lamb and shoulder into their menus, restaurants can offer delicious, innovative dishes that appeal to a broader audience while keeping costs in check. this shift not only helps restaurants navigate the current economic landscape but also introduces consumers to the full spectrum of lamb's culinary potential. while the focus on value cuts has been successful, the alb understands the importance of maintaining demand for premium cuts like the rack and loin. these cuts are not just iconic   they are critical to balancing the value of the whole lamb carcass. ensuring that all parts of the lamb are in demand is vital for the economic sustainability of the us sheep industry. recognizing this, the alb is developing strategies to "bring back the rack." the quintessential dining experience of a meaty, tender american lamb chop is one that many consumers still crave. the goal is to reignite interest in these premium cuts, reminding both chefs and home cooks of their unmatched quality and flavor. the push to "bring back the rack" builds on the momentum of previous marketing efforts like the "get a leg up" campaign and the lamb jam events, which successfully highlighted ground lamb and leg cuts. these campaigns have shown that with the right promotion and support, even lesser known cuts can gain traction in the market. as the alb moves forward with its plans, there will be a strong emphasis on creating awareness and demand for premium cuts. this will involve targeted promotions, chef collaborations, and consumer education, all aimed at showcasing the unique qualities of american lamb. looking ahead, the alb is committed to ensuring that american lamb remains a versatile, sustainable and beloved protein choice. the dual approach of promoting value cuts while reviving interest in premium cuts will help balance the market, supporting both producers and consumers. the us sheep industry is not just about meat   it's about tradition, sustainability, and innovation. as the alb continues its work, it will keep these values at the forefront, ensuring that american lamb remains an integral part of the nation's culinary landscape. in a world where food trends come and go, american lamb stands out as a product of lasting quality and appeal. whether it's a casual family dinner featuring ground lamb or a special occasion showcasing a perfectly cooked rack of lamb, there's a place for this exceptional protein in every kitchen. as the alb works to "bring back the rack," it does so with the confidence that american lamb’s future is bright. with ongoing efforts to promote all cuts of lamb, from the most affordable to the most premium, the alb is paving the way for a new era of lamb appreciation   one that honors the past while embracing the future. looking for a reprint of this article? from high res pdfs to custom plaques, order your copy today! mariah meurer is the culinary marketing manager for the american lamb board. already have an account? sign in you must have javascript enabled to enjoy a limited number of articles over the next 30 days. on demand join us for an exclusive look into the future of the protein industry with the national provisioner’s 2024 state of the industry webinar, a key feature of our october emagazine. dive deep into transformative insights as consumer research experts from circana take the stage. for webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com. copyright ©2025. all rights reserved bnp media. design, cms, hosting & web development :: epublishing

recent and archived work by korsha wilson for the new york times in los angeles, chicago, washington and other cities, chefs and owners are worried for their workers and their businesses. by brett anderson, tejal rao and korsha wilson inspired by a beloved childhood dessert, the gooey, crunchy “can’t get knafeh of it” chocolate bar is a global sensation. by korsha wilson with trump back in town, owners are wondering how the dining scene will shape up. by korsha wilson the creamy, pastel green drink is an enigma, but that doesn’t stop bartenders across the country from adding it to their menus. by korsha wilson with her cookbook, “our south,” ashleigh shanti is one of a few chefs who are focusing closely on regional cuisine   and redefining it in the process. by korsha wilson the classic thanksgiving leftovers sandwich has cultivated a whole new fan base at chain stores like wawa. by korsha wilson the disorder, which affects executive function, can cause distinct challenges in the kitchen, leaving many to develop their own accommodations. by korsha wilson some of the city’s most famous pies didn’t make the list, while some unexpected spots delivered superlative examples of the form. by sara bonisteel, priya krishna, nikita richardson, korsha wilson and heather willensky for the new york times across the region and the diaspora, the scotch bonnet lends its distinctive, tart, numbing heat to this hot sauce, offering a taste of the islands and a punch of flavor. by korsha wilson the restaurant reviewer keith lee tastes takeout dishes in his car, and sometimes offends whole cities in the process. by korsha wilson

한때 미 남부에서 노예들에게 주어졌던 소꼬리(oxtail). 흑인들의 수프, 스튜, 파스타의 재료로 쓰였지만, 주류에서는 인기 없던 소꼬리가 요리의 최전선으로 부상하면서 가격이 상승하고 있다. 뉴욕타임스에 따르면, 뉴욕의 레스토랑 cuts & slices에는 소꼬리를 얹은 피자가 메뉴에 올랐으며, 브루클린의 먹거리시장 스모가스버그(smorgasburg)의 everything oxtail에선 엠파나다(아르헨티나 만두)와 부리토에, 볼티모어의 waiting to oxtail에선 타코의 재료이며, 노스캐롤라이나의 crav'n caribbean에서는 소꼬리 치즈스테이크가 간판 메뉴다. 옥스테일 메뉴가 있는 자메이카와 카리브해 레스토랑의 인기가 올랐기 때문이기도 하다. 미 농무부에 따르면, 지난달 평균 도매가격은 14달러 18센트로 2015년 4월의 5달러 99센트 대비 거의 3배 올랐다. oxtail is gaining fans. not everyone is happy about that. the tender stewed cut is being pushed to the culinary forefront by creative chefs and home cooks, leading to higher prices. https://www.nytimes.com/2024/06/17/dining/oxtail.html *유세인 볼트, 밥 말리의 나라, 자메이카 요리를 찾아서 the islands https://www.nyculturebeat.com/index.php?mid=fooddrink2&document_srl=3693996 2025 wkc 독쇼(dog show) 매디슨스퀘어가든 ... the westminster kennel club dog show 2025 웨스트민스터케널클럽(westminster kennel club)의 2025 독쇼(... 미국인들 가장 좋아하는 영화 '포레스트 검프' forrest gump america’s all time favorite movi... 작가들이여, 책 찬사문구(blurb) 구걸하지 말라 nyt: 도서 블러브(book blurb)란 무엇인가? "당신의 인... 쿠바계 카르멘 헤레라(carmen herrera) 백악... carmen herrera's "dia feriado (holiday)" (2011... (734) 이수임: 기다리는 남자 창가의 선인장 (151) i'm your man 기다리는 남자 ... 하버드미술관 뭉크 특별전 'edvard munch: t... 하버드미술관이 작고한 동문 아트 콜렉터 필립 a.스트... 33 keys to decoding the korean wave, hall... 33 keys to decoding the korean wave, hallyu #11 homo ludens koreans 'squid game' and 'the... 노이에 갤러리 '새 객관성(neue s... 비엔나의 소리: 소프라노 유소영,... 바나드대 제15회 여성영화제 athe... 페미니스트 그룹쇼: 게릴라 걸즈 ... 셰드(the shed) 2025 26 공모작가... 조류 독감으로 뉴욕시 달걀 가격 ... 노트르담 대성당 보수공사 뒷 이... 트럼프, 스미소니언협회와 내셔널... 트럼프, 펜타곤(국방부) 기자실서... nyt: 6월 뉴욕시장 선거, 흑인들 ... 한류를 이해하는 33가지 코드 #4 저항의 민족(people of resistance) 33 keys to decoding the korean wave, hallyu! #4 저항의 민족 한류를 이해하는 33가지 코드 #4 3.1운동에서 촛불혁명까지 *33 keys to decoding the ... 추상화가 칼멘 헤레라의 일생을 ... 뉴욕시 뮤지움 등 항상 무료와 무... 브루클린 브리지에 대한 역사를 ... 매디슨 스퀘어 가든의 역사와 변... 이번 일요일, 2월 14일은 valenti... 교도소에서 럭셔리 호텔로...보스턴 리버티 ... boston highlights <2> 럭셔리 호텔로 변신한 찰스 스트릿 감옥 리버티 호텔 liberty hotel, boston 리버티 ...

show submenu for "read" sectionread articles browse short form content that's perfect for a quick read issuu store purchase your next favourite publication categories arts and entertainment religion and spirituality business science education society family and parenting sports food and drink style and fashion health and fitness technology hobbies travel home and garden vehicles pets all categories show submenu for "features" sectionfeatures flipbooks transform any piece of content into a page turning experience. fullscreen sharing deliver a distraction free reading experience with a simple link. embed host your publication on your website or blog with just a few clicks. articles get discovered by sharing your best content as bite sized articles. statistics make data driven decisions to drive reader engagement, subscriptions, and campaigns. teams enable groups of users to work together to streamline your digital publishing. social posts create on brand social posts and articles in minutes. gifs highlight your latest work via email or social media with custom gifs. add links send readers directly to specific items or pages with shopping and web links. video say more by seamlessly including video within your publication. digital sales sell your publications commission free as single issues or ongoing subscriptions. qr codes generate qr codes for your digital content. more features integrations canva create professional content with canva, including presentations, catalogs, and more. hubspot embed, gate, and track issuu content in hubspot marketing campaigns. adobe express go from adobe express creation to issuu publication. adobe indesign design pixel perfect content like flyers, magazines and more with adobe indesign. show submenu for "use cases" sectionuse cases industry art, architecture, and design education internal communications marketing and pr nonprofits publishing real estate retail and wholesale travel and tourism more industries role content marketers designers publishers salespeople social media managers teams content type flipbook portfolio digital magazine digital flipbook pdf to flipbook newspaper digital book digital lookbook more content types show submenu for "learn" sectionlearn blog welcome to issuu’s blog: home to product news, tips, resources, interviews (and more) related to content marketing and publishing. help center here you'll find an answer to your question. webinars free live webinars and workshops. resources dive into our extensive resources on the topic that interests you. it's like a masterclass to be explored at your own pace. turn static files into dynamic content formats. “culinary creativity: expressions of food by the world’s best chefs” is a celebration of culinary art combined with a touch of fine art. this journey into culinary expression was sparked by an insightful moment in 1987. ferran adrià attended a masterclass by jacques maximin, the then chef de cuisine of chantecler in nice, france. a journalist asked jacques maximin, “what is creativity?” without hesitation, his reply was, “creativity means not copying.” the answer had an impact on adrià and it was the beginning of his transformative journey at elbulli. this anthology spans seven continents, showcasing 80 of the world’s best chefs from 27 countries, who collectively hold more than 143 michelin stars and 10 michelin green stars. these chefs represent some of the best restaurants from curitiba in brazil to queenstown, new zealand and appear regularly in prestigious awards list like the best chef, la liste, world’s 50 best restaurants, gault millau and other guides. create once,share everywhere. issuu turns pdfs and other files into interactive flipbooks and engaging content for every channel.
the tender stewed cut is being pushed to the culinary forefront by creative chefs and home cooks, leading to higher prices. oxtail’s price has nearly tripled in recent years.credit...kelsey cherry for the new york times supported by by korsha wilson when the chef lerone mullin opened the jerk grill, his fast casual restaurant in redlands, calif., in 2021, customers told him they loved his caribbean classics, like brown stew chicken, and his caribbean mexican mash ups, like a jerk chicken burrito. but they asked for one addition. “everybody just wanted oxtail,” he said, adding, “i didn’t even know it was that popular.” so, inspired by smash burgers, mr. mullin created a version that spoke to his jamaican roots: a burger griddled with sliced onions, topped with a portion of stewed oxtail meat, american cheese and aioli on a toasted hamburger bun. “it’s taken on a life of its own,” he said. long a featured ingredient in soups, stews, pastas and braises across the world and in the american south, oxtail was often overlooked in the united states, where it was considered merely a meat byproduct. now, the cut, stewed until tender, shreddable and unctuous, in the jamaican style preparation, is becoming a more common sight on american menus and in food focused social media posts. there are the viral oxtail topped slices of pizza at cuts & slices in new york city. in baltimore, waiting to oxtail puts the tender meat into a number of dishes, including birria tacos and chopped cheese. at crav’n caribbean in north carolina, an “oxtail cheesesteak” sub is a signature menu item. even vegans can’t resist the siren call of a plate: voxtail, 12 ounces of plant based oxtail, can be ordered online and shipped for $22. (gravy, sold separately, is $9.) “two years ago, i saw oxtail moving in the same direction as matcha or kale and becoming really popular,” said the chef osei blackett, the owner of the everything oxtail stalls at smorgasburg in brooklyn. the chef, known as picky, estimates that he buys 300 to 400 pounds of oxtail a week for his empanadas and a burrito made with trinidadian style roti. “people are always excited when they see my menu of all oxtail,” he said.

 photo credit: american lamb board the american lamb board (alb) has long been at the forefront of promoting us raised lamb, ensuring it remains a staple on both restaurant menus and home dinner tables. in 2024, the alb continues its mission, adapting to evolving consumer preferences and industry challenges. a key focus this year has been on promoting the versatility of value cuts   an essential strategy to ensure lamb's enduring appeal in a rapidly changing food landscape. historically, lamb has been synonymous with premium cuts like rack or loin chops.