Frozen Beef Feet

Overview

Beef feet are the collagen powerhouse of the by-product list — the foundation of West African and Caribbean cow-foot cuisine, Asian broth trade and gelatin extraction. BMGFoods.com exports cleaned, hair-free frozen beef feet, whole or cut.

BMGFoods.com supplies frozen beef feet produced in veterinary-certified, export-approved plants operating HACCP-based food-safety systems. Every consignment is blast frozen to a core temperature of −18 °C immediately after packing and travels through an unbroken, monitored cold chain from plant to your destination port. Specifications are agreed in writing at quotation stage and locked on the proforma invoice, so the product loaded is the product you contracted.

Detailed Description

Feet are scalded, dehaired, hoof-tip removed and flame-finished to a clean export presentation, supplied whole (typically 1.5–3 kg) or cross-cut into rounds per specification. The extreme collagen and cartilage content is precisely the value: hours of simmering yield the gelatinous broths and stews of cow-foot soup, khash and Asian tonic cuisine, while industrial buyers extract gelatin and collagen peptides.

Market Demand

Feet flow in volume to West Africa, the Caribbean and East Asia, with industrial gelatin demand underneath. Cleaning standard is the decisive quality spec — insist on fully dehaired, flame-finished presentation.

Applications

• West African retail and food service: cow-foot stew and soup trade
• Caribbean markets: cow heel soup demand
• Asian broth trade: collagen-rich soup and tonic programs
• Gelatin and collagen processors: industrial raw material

Specifications

Production Process & Inspection

Animals are received and rested under veterinary supervision and processed in accordance with the plant's approved procedures. Product destined for this specification is prepared on inspected cutting lines with in-process checks on trim, weight range and packing integrity. After packing, cartons pass metal detection, are blast frozen to −18 °C core temperature, and move into monitored cold storage pending container loading. Official veterinary inspection covers every production lot; independent pre-shipment inspection (SGS or equivalent) can be arranged on request, with a loading photo report covering product condition, temperatures and container seal.

Quality Assurance & Export Standards

Producing plants operate HACCP-based food-safety management with documented sanitation programs, full lot-level traceability from raw material to shipped carton, and microbiological and residue-monitoring plans aligned to importing-authority requirements. Export eligibility for frozen beef feet is confirmed per destination at quotation stage — we only offer product from plants approved for your market, so the veterinary health certificate matches your import permit requirements.

Packaging, Documentation & Shipping

Standard packing for this product is polyblock or bulk · 20–25 kg export carton, in export-grade cartons that are strapped and clearly labeled. Consignments ship in pre-cooled 40-foot high-cube reefer containers set at −18 °C, sealed after supervised loading. Documentation includes commercial invoice, packing list, bill of lading, veterinary health certificate and certificate of origin. Terms available: FOB, CFR or CIF to your destination port. Typical lead time is 20–35 days from confirmed order to vessel departure.

Frequently Asked Questions

Related Products

Buyers of frozen beef feet typically also source Frozen Beef Shank, Frozen Beef Tripe, Frozen Beef Oxtail, Frozen Beef Shin. See the full frozen beef range, learn about our export process, or read the Frozen Beef Export Guide.