Just to expand slightly on my previous comment: the word "ox" is normally used to refer to "a castrated bull used as a draft animal". However, it can simply mean "a domesticated bovine animal kept for milk or meat; a cow or bull" (both definitions from Oxford online).
The following comment is from the
Oxford Companion to Food, under "beef":
"The word derives from Anglo-Norman
bœuf; less desirable parts of the animal are referred to in English with the Saxon prefix 'ox' (OXTAIL, OX-CHEEK, etc.), reflecting the social divide which existed in England after the Norman Conquest."
https://books.google.co.uk/books?id=RL6LAwAAQBAJ&pg=PA74By the way, Mrs Beeton has recipes for sheep's tongues and pig's tongues too, but I don't think those were usually tinned.