Do you eat any other part of the ox than tail in US?

In the United States, people do eat other parts of the ox besides the tail. Here are some common cuts of ox meat that are consumed:

1. Ribeye Steak: This is a well-marbled and tender cut that comes from the rib section of the ox. It is known for its rich flavor and is often grilled, roasted, or pan-seared.

2. Strip Steak: Similar to ribeye steak, strip steak is cut from the short loin area. It is also well-marbled and flavorful, but slightly leaner than ribeye. Strip steaks are often cooked quickly over high heat to preserve their tenderness.

3. Tenderloin: This is one of the most tender cuts of ox meat and comes from the tenderloin muscle, which is located underneath the loin. Tenderloin is often grilled, roasted, or broiled and is considered a premium cut.

4. Chuck Roast: This cut is taken from the shoulder area of the ox. It is a flavorful and versatile cut that can be cooked in various ways, such as slow-cooking in stews, braising, or grilling.

5. Brisket: Brisket is a large, flat cut of meat from the breast of the ox. It is a well-marbled cut and is often slow-cooked or smoked to enhance its flavor. Brisket is a popular ingredient in dishes such as Texas-style barbecue and corned beef.

6. Ground Beef: This is a common form of ox meat that is made by grinding various trimmings and cuts of the ox. Ground beef is versatile and can be used in various dishes such as burgers, meatloaf, tacos, chili, and more.

These are just a few examples of the many parts of the ox that are consumed in the United States. Each cut has its unique flavor and texture, making it suitable for different culinary preparations.