Cow Feet

Cow feet are low in fat and rich in collagen, making them an excellent choice for broths and stews. This cut contributes to a gelatinous, rich texture in dishes, enhancing the mouthfeel and health benefits of meals. Cow feet are particularly valued in cuisines where the extraction of maximum flavor and nutritional content is essential, making them a popular choice for culinary traditions around the world.

Used in traditional stews and soups for added richness, providing collagen-rich, flavorful addition to meals.

Cow feet, low in fat and rich in collagen, are a traditional ingredient in African Muslim, Middle Eastern, and South Asian cuisines. Used primarily in slow-cooked broths and stews, they provide a gelatinous richness to dishes, symbolizing resourcefulness and communal eating. These meals bring families together, offering comfort and a taste of home, cherished in communal and festive settings.