Ekor lembu, or beef tail in Indonesian, is a distinctive and flavorful cut of meat renowned for its rich, gelatinous texture. Widely used in Indonesian cuisine, particularly in dishes like “Sop Buntut,” this cut lends itself well to slow-cooking methods. Sop Buntut is a popular oxtail soup prepared by simmering the beef tails with a combination of aromatic herbs, spices, and vegetables until the meat becomes exceptionally tender. The collagen-rich tail imparts a hearty and savory quality to the broth, making it a sought-after delicacy. Ekor lembu showcases the culinary diversity of Indonesia, where such cuts are cherished for their ability to elevate dishes with robust flavors and unique textures.