AKA: Cow Foot, Cow Trotter
Primal: Organs (US)
Cooking Methods: Braise
Fat Content: Low
While cow Hoof may not be a popular cut in many countries, it has been served as a specialty meal in different parts of the world. This is a portion that mainly comprises cartilage, which when cooked acquires a gelatinous consistency and becomes sticky.
Before cooking, cow Hoof needs to be thoroughly cleaned, ensuring that it does not have hair or membranes contaminating it. Since a cow Hoof is quite large in size, it is typically chopped up into smaller pieces. Since this is not a meaty portion but one that contains bones and cartilage as its main components, it benefits greatly if left to simmer in a bath containing spices. In Indian and Pakistani cuisines, cow Hooves are left on simmer for several hours (preferably overnight) to yield a succulent meal with the gelatin falling off the bone.
Hoof is another name for cow's foot.
The word ‘hoof’ is taken from the Old English word ‘hof’ and Proto-Germanic word ‘hofaz’.
While this portion does not contain much fat and is extremely delicious when cooked right, it is very high in cholestrol, which is why it should not be consumed too often.Popular Dishes: Menudo, Caldo Pata, Paya (Indian/Pakistani), Stew, Soup
This information about Hoof was sourced from our meat cut app