COW HEELS

Cow heels, often referred to as cow heel or beef heel, are a type of meat cut taken from the lower leg of the cow. This cut includes the heel, shank, and sometimes part of the knee. Known for its rich flavor and gelatinous texture, cow heels are commonly used in slow-cooked dishes like stews, soups, and braises. The meat on cow heels is tough and requires extended cooking to become tender, making it ideal for recipes that involve long simmering. In many cuisines, cow heels are valued for their ability to create a flavorful, hearty broth and for the collagen they impart, which adds a silky texture to dishes.