An assessment of the wound should be done weekly and be used to drive treatment decisions. Wound assessment includes: location, class/stage, size, base tissues, exudates, odor, edge/perimeter, pain and an evaluation for infection.
Oxtail: What It Is, And What To Do With It. This inspired me to write a post on this delicious but relatively unknown cut of meat. Oxtail is the tail of a cow. In olden days, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. The tail is skinned and cut into sections; each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail.
An oxtail is exactly what it sounds like: the tail of an ox. They are officially classified as offal, along with an assortment of organ meats, and like other offal, it has a long and illustrious culinary history. use a Dutch oven to cook my stew in. Heat the olive oil until hot. Take each oxtail and brown them in the olive oil. As they are done, transfer them in a bowl. Add the onion and garlic to the pan (keep your grease). Cook that until your onion is tender.