Cow Foot (large Cut)

Description

Cow Foot (Large Cut) is a collagen-rich cut prized for its gelatinous texture once slow-cooked — the classic choice for Nigerian cow foot pepper soup and Caribbean cow foot stew. This single large piece suits a smaller pot or when you want to add cow foot as a flavour-and-body booster alongside other meats rather than as the main bulk.

How to cook

• Thaw overnight in the fridge — never at room temperature.
• Clean thoroughly, then simmer low and slow for at least 1.5-2 hours (or pressure cook to speed this up) until the connective tissue has softened.
• Season with scotch bonnet, uziza, uda, ehuru and crayfish for pepper soup, or thyme and pimento for Caribbean-style stew.

Storage

• Keep frozen at -18°C until ready to cook. Defrost in the fridge, cook within 24 hours of thawing, and reach a minimum internal temperature of 75°C before serving.

Frequently asked

Is one piece enough for a pot of soup?

It depends on your pot size — one large piece works well as a flavour-and-body addition alongside other meats; for a cow-foot-forward soup, the x3 pack gives more meat per pot.

Is this meat halal?

Yes — this product is halal-certified, with certification displayed on the pack.