Beef Foot Cut

Delivered fully deboned, blanched and cut into uniform pieces. The cutting process eliminates the need for chopping in the kitchen, exposing the marrow and tendons for maximum collagen release during cooking. Ideal for making thick and tonic broths.

Beef Foot Cut for B2B Wholesale

The standardized cut ensures optimal capacity in industrial kettles and easy dosing. The product is free of hooves and impurities, ready for immediate use in ready-to-eat or soup production lines.

Product Information

Packaging25 kg block in poly-bag
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: White-beige color without visible signs of deterioration.
Smell: Characteristic smell of fresh product.
Microbiological Criteria:TBC: < 5*10⁶ cfu/gr
Enterobacteriaceae: <500 cfu/gr
E. coli: <500 cfu/gr
Salmonella spp: Absent in 25gr
Allergen Declaration:There are no allergens, according to the LEDA/ALBA list (EU 1169/2011)

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)115 kcal
Protein (g)18 g
Total fat (g)4.5 g
Saturated fat (g)1.7 g
Carbohydrates (g)0 g
Sugars (g)0 g
Sodium (mg)60 mg
Salt (g)0.15 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale and broth production industries

It is widely used in restaurants for tripe and soups

Fresh & Freezable

What is the advantage of Beef Foot Cut?

Cutting the foot increases the surface area in contact with the water and exposes the pith. This allows for faster and more efficient extraction of gelatin and nutrients during boiling, reducing the time and energy required. In addition, the pieces stack better in industrial kettles, increasing the broth production capacity per batch.

Is the Beef Foot Cut suitable for the production of cold cuts?

The cut foot is the ideal raw material for the natural gelatin production industry. The cutting allows for maximum extraction of the natural collagen during boiling. This extract is used as a natural gelling agent, providing stability, gloss and consistency to cold cuts, without the need for artificial additives or preservatives.

How pure is the product?

The quality of our product is ensured through a multi-stage process. The Beef feet go through scalding, mechanical hair removal and then a final finishing and washing. This guarantees that the customer receives pieces that are spotless, white and free of hair or dirt, ready to go straight into the kettle without the need for additional cleaning or shaving in the kitchen.