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Cow Foot

Cow foot is gelatin-rich beef offal commonly simmered in broths, stews, and braises.

Cow Foot — illustrative ingredient image

About Cow Foot

Beef trotters are the feet and lower-leg portions of cattle, usually cleaned and sold split or cut into pieces. They are valued in broths, soups, stews, braises, stocks, and other dishes where their skin, bones, and connective tissue add body. They are not a single lean muscle cut and usually contain only modest attached meat.

Raw trotters have a firm, bony appearance with skin, connective tissue, small bones, and sometimes attached meat. Their flavour is generally mild and becomes defined by the broth, aromatics, spices, and other ingredients used. Prolonged simmering softens the skin and connective tissue, creating a sticky, gelatinous texture and a richly textured cooking liquid.

They may appear as whole feet, split sections, or chopped pieces after hair and surface material have been removed. Cleaning, splitting, cutting, and bone removal change the visible form and edible portion. After cooking, the tender solids can be served separately or left in the broth, while chilling may make the gelatin set.

Ingredient type
whole food

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Where cow foot appears

10 linked foods

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Main dishes

Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for cow foot

Names and romanised forms to recognise on menus and labels.

English

beef trotters

English

beef feet

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Cow Foot nutrition & diet

Cow Foot nutritional value

Representative benchmark: Beef, not further specified

Representative nutrition benchmarkOfficial table values for a comparable food category, not a laboratory measurement of this exact ingredient.

Per 100 g of 100 g edible portion in the named official reference form.

Calories
154kcal
Protein
22.1g
Carbs
0.0g
Fat
7.2g

Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Establish whether the reference is for cleaned cattle feet with skin, bones, connective tissue, and hooves removed as applicable. Slow cooking in soup or stew transfers some material to broth, but the consumed edible portion varies substantially. Record discarded bones, skin, and added ingredients separately.

Compare the right form: Use a reference for cleaned cattle feet in the matching cooked form, distinguishing edible skin and connective tissue from bones, hooves, and broth.

Diet considerations

Beef feet are animal-derived cattle parts. Plain cooked feet suit meat-based patterns, while broth, soup, or stew recipes may add cereals, legumes, vegetables, sauces, or other animal ingredients. Compatibility therefore depends on preparation and shared cooking liquids; carbohydrate patterns reflect those additions and the portion of edible tissue consumed.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically incompatible
  • Pescatarian
    Typically incompatible
  • Keto
    May be compatible
  • Paleo
    May be compatible
  • Low-carb
    May be compatible
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically incompatible
The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet.
Pescatarian · Typically incompatible
The profile identifies land-animal meat or a derivative, which is excluded by this pescatarian definition.
Keto · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Pacific Nutrient Database 2020 — 01.1.2.2.1_99 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .