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Cow Heel

Cow heel is gelatin-rich beef offal commonly slow-cooked in soups, stews, and braises.

Cow Heel — illustrative ingredient image

About Cow Heel

Cow heel is the lower foot or heel section of cattle, consisting mainly of skin, connective tissue, and bones. It is used in long-simmered soups, stews, braises, and broths, where the softened connective tissue gives the liquid body. Exact cuts included under “heel” vary among markets and butchers.

Raw cow heel pieces are firm and bony. After extended cooking, the skin and connective tissue become tender, sticky, and gelatinous. The pieces may remain in the finished dish or contribute texture and flavour to the cooking liquid.

It is typically cleaned, trimmed, and cut before sale. Cow heel may be sold fresh, frozen, or partially processed, with the uncooked pieces retaining a distinctly bony appearance. Cooking softens the tissue and changes its texture substantially.

Ingredient type
whole food

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Where cow heel appears

1 linked foods

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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 heel

Names and romanised forms to recognise on menus and labels.

English

cow heel

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

Cow Heel nutrition & diet

Cow Heel nutritional value

Representative benchmark: Beef, offal, 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
170kcal
Protein
16.4g
Carbs
1.0g
Fat
11.2g

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 that the ingredient is cow heel rather than another beef cut, then match cleaned, cooked pieces with the stated bone, skin, connective tissue, and broth inclusion. Slow-cooked recipes may also add oil, vegetables, starches, or seasonings.

Compare the right form: A reference must identify cleaned cow heel and whether it represents raw material, cooked edible tissue, bones, skin, or broth.

Diet considerations

Cow heel is animal-derived beef offal. Compatibility changes with included skin, connective tissue, bones, stock, added meat, cereal thickeners, and accompaniments. Its diet pattern differs between plain slow-cooked portions and soups or braises containing grains, legumes, vegetables, animal fat, or coatings.

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 — 01.1.2.4.0_95 ↗. 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: .