How to Debone Oxtail? I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html

It sounds great, but it calls for ground oxtail, which does not sound easy to produce. I have a set of cooking knives, but does anyone know if it will be feasible to attempt this without special equipment and/or a lot of knife skill? I was hoping to just get the meat from Whole Foods rather than a specialty butcher, so I can't count on them deboning it for me.
Let the butcher do it
This is roughly the bone structure of a mammal tail:

As you can see, it has very many small bones, with of course all the connective tissue. Unless you have solid knife skill, a very sharp boning knife (with the needle-like blade), a protective chain mail glove, and lots of patience, I would say something like this is better left for a professional butcher. Especially if you have not done much boning, this could easily end up in an injury.
For reference
Boning knives:

Chainmain butcher glove: