Ox Feet

Ox feet are cleaned and supplied ready to cook — almost entirely bone, skin and connective tissue, bought for the gelatine they release rather than for any meat yield. We supply them cleaned whole, split, or cut to your specification, for stocks and consommés that need to set, and traditional slow-cooked dishes.

What it is

Feet are one of the most bone-and-connective-tissue-dense parts of the carcass, and kitchens order them specifically for that reason: they release large amounts of gelatine over long, slow simmering, giving stocks body that meat alone cannot provide.

How it is prepared

Cleaned whole, split, or cut to your specification. They arrive ready to go into the stockpot — no further cleaning is needed.

Typical trade use

Stocks and consommés that need to set, and traditional slow-cooked dishes and soups, are the standard uses, often alongside other cuts that need the body ox feet provide. Kitchens building a stock programme also stock our Ox Tail and Beef Head for the same purpose, and pair ox feet with our Beef Shin where a braising cut needs the same long simmer.

Ordering notes

Tell us whether you want them whole or split, and any specific cut your recipe requires. Browse the full Parts & Offal range, within the wider Beef category, for the rest of the order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

What are ox feet mainly used for?

Building body into stocks and consommés — they release large amounts of gelatine over long simmering, which meat cuts alone don’t provide.

Do ox feet arrive cleaned?

Yes — supplied cleaned and ready to cook.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.