Cow Tail Meat (Medium Size) – for Pepper Soup & Stews

Cow Tail Meat with Skin – Rich, Flavourful, and Perfect for Soups

Enjoy authentic taste and texture with Cow Tail Meat with Skin, a prized cut known for its rich collagen, deep flavour, and satisfying chew. It’s a key ingredient in traditional Nigerian dishes like cow tail pepper soup and ogbono soup, where it adds body and natural thickness to the broth.

The cow tail meat with skin price in Nigeria varies by size, freshness, and market location, but it’s one of the most economical beef parts for flavour-packed meals. Sold cleaned and ready to cook, this cut is loved for its versatility and slow-cooked tenderness.

In terms of nutrition, the cow tail meat benefits include high protein, collagen for skin and joint health, and minerals like zinc and iron that support immunity and vitality.

For cooking inspiration, a typical cow tail meat with skin recipe involves boiling the meat until tender, then seasoning it with pepper, onion, and native spices for a hearty, aromatic soup. It’s best enjoyed hot and served with rice, yams, or swallow.

When comparing cow tail vs oxtail, both are similar cuts from the tail region, but cow tail generally comes from local breeds and is thicker, while oxtail refers to beef tail from castrated oxen and is slightly leaner with a more refined flavour.

Cow tail, as the name suggests, is the tail of a cow. Because of the sweet flavor associated with the cow tail, it is heavily used for cow tail pepper soups and other local dishes.