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Dont miss this opportunity while supplies last.
COW LEG
COW LEG is a collagen-rich, meaty cut from cattle, perfect for slow-cooked soups, stews, and broths. Packed with flavor and nutrients, it enhances traditional African dishes like pepper soup and isi ewu, delivering a gelatinous, tender texture when properly prepared.
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Description
COW LEG is a flavorful and nutritious cut of meat derived from the lower limb of cattle, prized for its rich collagen content, gelatinous texture, and deep, savory taste. Often used in traditional soups, stews, and broths, cow legs are slow-cooked to tender perfection, releasing a hearty, bone-deep flavor that enhances dishes like Nigerian pepper soup, isi ewu (spicy goat head), ogunfe (Yoruba delicacy), and other African or global bone broth recipes.
This cut includes meat, tendons, skin, and marrow bones, making it ideal for creating thick, nourishing broths with natural thickness from collagen. Cow leg is also packed with protein, minerals (like calcium and phosphorus), and is believed to support joint health due to its high gelatin content. Whether boiled, grilled, or used in spicy sauces, cow leg adds a satisfying chewiness and depth to meals.
| Category | Details |
|---|---|
| Product Name | Cow Leg (Beef Shin/Foot) |
| Cut Type | Bone-in, with meat, skin, tendons, and marrow |
| Origin | Sourced from grass-fed or grain-fed cattle (specify if applicable) |
| Weight Options | 1kg, 2kg, 5kg (whole or pre-cut pieces) |
| Processing | Cleaned, hair-removed, and cut into segments |
| Storage | Frozen (recommended) or Chilled (for immediate use) |
| Shelf Life | Frozen: 6–12 months • Chilled: 2–3 days |
| Nutritional Value (per 100g) | Calories: ~250kcal • Protein: 18g • Fat: 20g • Collagen: High |
| Best For | Pepper soup, stews, bone broth, isi ewu, ogunfe, grilled meat dishes |
| Certifications | Halal Certified • Veterinary Approved • FDA Compliant (if applicable) |
| Packaging | Vacuum-sealed (frozen) or foam tray + cling film (chilled) |
Additional information
| Weight | 4.5 kg |
|---|
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