The meat of oxtail is lean but surrounded by a layer of firm white fat, which should be removed before cooking. The tails, which weigh around 1.4kg, are sold skinned and cut into 5cm pieces.

While it is categorised as offal, oxtail is meaty and should appeal to anyone who likes beef.

Long, slow methods are best for oxtail, so it is often braised with vegetables in a casserole, or made into soups, as is done in various countries including the Caribbean.

The joint can be boned and stuffed before cooking. It goes especially well with red wine and port, ginger, orange and olives, and when braised is excellent with mash.

Unless the retailer specifies otherwise, meat should be eaten within four days of purchase.

If purchased from a butcher, keep it loosely wrapped in foil or greaseproof paper; meat packed in gas-flush containers should be kept unopened. Store on the bottom shelf of the fridge.