Ochsen

Ochsen is the plural form of Ochse in German, referring to an ox. An ox is a castrated male bovine (Bos taurus) that has been trained or kept for draft work or meat. Through castration and training, oxen tend to grow larger, steadier, and more docile than uncastrated males, making them suitable for pulling plows, carts, and other heavy loads.

Historically, teams of oxen were central to agriculture, mining, logging, and transport in many regions of Europe and beyond. They worked in pairs or larger teams, guided by a driver, and could operate on modest forage for long hours. Different breeds and regional practices developed to emphasize strength, endurance, or certain temperaments.

Today, the use of oxen is less widespread due to mechanization, but they remain important in some rural and mountainous areas, as well as in cultural events and traditional farming methods. Ox meat, derived from mature cattle used as oxen, is typically tougher than meat from younger cattle and is commonly prepared by slow cooking. In German-speaking contexts, Ochsen appears in historical descriptions and in culinary terms.