Cow Heel is a traditional, collagen-rich cut commonly used in Caribbean and British cooking. When slow-cooked, it becomes tender and releases a natural gelatin that thickens soups and stews, adding a rich, hearty flavour and smooth texture to dishes like cow heel soup or pepper pot.
Cut up Cow Heel
| Country of Origin | Uruguay |
|---|---|
| Cases | 10-24 cases & 25+ cases |
