Buffalo ox tail (also oxtail) is the culinary name for the tail of the buffalo. An oxtail is skinned and cut into short lengths. Ox tail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew. It is a traditional stock base for a soup. Although traditional preparation usually involves hours of slow cooking, time may be shortened by using a pressure cooker. U.S. raised grass-fed buffalo.