Beef Leg

It refers to the lower end of the leg (from the knee down), completely dehaired and bleached. It is extremely rich in hard collagen, tendons and bones, without pure muscle meat. It is the pre-eminent source of natural pectin and broths with high nutritional value for the joints.

Beef Leg for B2B Wholesale

The product is delivered thoroughly cleaned of hairs and blanched, often cut into smaller pieces to fit into industrial kettles. It is the main raw material for artisanal tripe, gelatin and bone broth production.

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)110 kcal
Protein (g)17 g
Total fat (g)4 g
Saturated fat (g)1.5 g
Carbohydrates (g)0 g
Sugars (g)0 g
Sodium (mg)55 mg
Salt (g)0.14 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, gelatin industries and tripe manufacturers

It is widely used in restaurants for soups and stews

Fresh & Freezable

What is the difference between Beef foot and Veal Shank?

The “Foot” is the lower part of the limb and is different from the “Knot” which has meat. The Foot consists almost exclusively of skin, tendons and bones, without any gristle. Its value lies in its enormous collagen content, making it the top choice for the production of natural pectin, gelatin (aspic) and concentrated bone broths.

How is whiteness achieved in Beef Leg?

The whiteness of the foot is achieved through a rigorous industrial process. First, the feet are scalded at high temperatures to soften the skin. Then, they undergo mechanical epilation that completely removes the outer layer of skin and hair, revealing the clean, white dermis underneath. This process ensures a flawless aesthetic and hygienic product, ready for use.

Is it used for bone broth?

Beef trotters are the undisputed top choice for making bone broth. Unlike other bones, they contain the highest density of connective tissue, cartilage, and skin. During the long simmering, these components break down and release huge amounts of gelatin and collagen, creating a broth that sets like jelly when cooled – the ultimate sign of quality and nutritional value.