This is the tail of cattle. The most used is the oxtail, mainly in stews, soups etc. It is not a high quality meat because of its hardness.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 6.3 g
Monounsaturated fatty acids 6.6 g
Polyunsaturated fatty acids 0.49 g
Cholesterol 70.0 mg
Calcium 8.1 mg
Iron 1.9 mg
Zinc 3.6 mg
Vitamin A 22.0 ug
Vitamin C 0.0 g
Folic acid 8.0 ug
Salt (Sodium) 61.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.