Bulk Cow Legs Kg Berts

Product Overview Bulk Cow Legs refers to raw beef leg cuts (including cow foot/trotters and lower leg portions) sold by weight — in this case per kilogram — typically from Berts, a butcher or grocery meat supplier. Cow legs are a traditional and flavourful beef cut used in many global cuisines, especially African, Caribbean, Latin American and Asian cooking. They’re prized for their rich taste, collagen-rich connective tissue and gelatinous texture when cooked slowly, making them ideal for hearty soups, stews, broths and traditional dishes. Origin This is a fresh/raw beef product sold in bulk by weight — not a branded packaged item. Berts typically sells this at a butcher counter or refrigerated meat section, where cow legs are weighed and priced per kilogram. Cow legs come from the lower leg region of cattle, including bones, skin, connective tissues and some meat. Ingredients 100 % cow leg (beef leg and foot cuts) — including bone, connective tissue, skin, cartilage and some meat. No additives or preservatives unless indicated by the retailer. ⚠️ Not suitable for vegetarians/vegans; contains animal protein. Nutritional Information (approximate per 100 g cooked) Nutritional values vary a lot based on cooking method and exact parts included. Typical values for beef leg/cow foot cuts are approximated below: Energy: ~80–250 kcal per 100 g cooked (varies by cut composition) Protein: ~15–37 g Fat: ~5–15 g (mostly from connective tissue/marrow) Collagen/gelatin: high, especially after long cooking Cow leg cuts are typically moderate to high in protein and collagen, with gelatin forming during slow cooking that gives stews a rich mouthfeel. Usage Instructions Cow legs are best prepared with slow, moist cooking methods: Clean thoroughly: Rinse under cold water before cooking. Simmer or braise: Place in a pot with water/stock and aromatic spices, then simmer for several hours until the connective tissues break down and meat becomes tender. This releases rich flavour and gelatin into the broth. Use in soups and stews: Popular in pepper soup, beef soups, bone-broth, traditional stews or sauces. Season and serve: Add salt, herbs, vegetables or sauces toward the end of cooking. These cuts are generally not grilled or seared quickly because of the high connective tissue content; they benefit from slow, low heat. Storage Conditions Refrigerate raw: Keep at ≤ 4 °C and use within 1–2 days when fresh. Freeze for longer storage: If not used soon, freeze at –18 °C or lower and use within a few months. Thaw safely: Thaw in the refrigerator, not at room temperature, before cooking. Summary Bulk Cow Legs kg — Berts is a raw beef leg/foot cut sold by weight — rich in collagen, connective tissue and flavourful broth-forming potential. It’s most often used in slow-cooked soups, stews and broths, where long simmering breaks down the tissues into tender meat and gelatinous broth. Nutritionally, cow leg provides high protein and collagen, along with moderate calories and fat depending on preparation. Store it chilled or frozen until ready to cook.