Cow Foot (small Cut)

Description

Cow Foot (Small Cut) is the same collagen-rich cut as our larger pieces, sized down for quicker cooking or smaller pots. It's the traditional choice for Nigerian cow foot pepper soup and Caribbean cow foot stew, where long simmering turns the connective tissue into a rich, sticky broth.

How to cook

• Thaw overnight in the fridge — never at room temperature.
• Clean thoroughly, then simmer low and slow until tender — smaller pieces cook a little faster than the large cut, though still benefit from at least an hour or more.
• Season with scotch bonnet, uziza, uda 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

How is the small cut different from the large cut?

Same cut of meat, just smaller pieces — they cook a little faster and suit smaller pots or quicker meals.

Is this meat halal?

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