Heel Muscle | Young Beef | ≈ 2 kg
A tough, collagen-rich cut from the lower leg that becomes deeply tender and gelatinous with long, slow cooking. From young cattle, it has a clean flavour that builds well with aromatics and braising liquid. It is ideal for slow braises, or stock.
Ingredients: Frozen meat. Average weight: 2 kg. Price: 550 EGP/kg
Weight & price disclaimer: Whole cuts are sold as single pieces with an approximate weight. The final prepared weight may vary slightly depending on the exact cut selected, which may result in a small adjustment to the final price — either slightly higher or lower.
A tough, collagen rich cut from the lower leg that turns deeply tender and gelatinous over long, slow cooking. From young cattle, with a clean flavour that builds with aromatics and braising liquid.
Young beef, handled through our professionally managed cold chain, so it reaches you clean, sealed, and in condition to cook with confidence. Keep frozen until the day before; thaw in the fridge, not at room temperature.
A braising and stock cut, give it hours of gentle, moist heat until it goes silky. It's not for a quick cook.
Suited for: slow braises and rich stocks. For a similar collagen rich slow cook, the grass fed oxtail or baladi shank; the heel muscle is a lean, boneless option.
Ingredients: young beef.
Average weight: 2kg (serves about 6).
Price: 550 EGP/kg.
Whole cuts are sold as single pieces at an approximate weight. Final prepared weight may vary slightly with the exact cut, which can adjust the final price up or down.