Cow Foot
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Cow Foot
A cow's trotters is the culinary term for the foot of cattle. The cuts are used in various dishes around the world, especially in Asian cuisine, Asian, African cuisine, African, French cuisine, French, and the Caribbean cuisine. Latin American cuisine also uses cow's trotters for several traditional dishes. Other than cattle, the trotters of other ungulates such as goat, Sheep's trotters, sheep and Pig's trotters, pig might also be consumed and used in certain dish of some cuisines' tradition. Description Cow's trotters do not contain any muscles or meat; other than bones and toe hoof, it mainly consists of skin, tendons and cartilage. In cuisine, the trotters' cuts are mainly valued for its unique texture—a gelatinous rather chewy soft texture of its tendons and skin, and also a rich broth produced from its bones. Nevertheless, to acquire a pleasant soft texture, a prolonged time of cooking, or pressure cooker might be employed in the process, this will extract the gelatins ...
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Fleckvieh
The Fleckvieh (, ) is a List of cattle breeds, breed of dual-purpose cattle suitable for both dairy cattle, milk and beef cattle, meat production. It originated in Central Europe in the 19th century from cross-breeding of local stock with Simmental (cattle), Simmental cattle imported from Switzerland. Today, the worldwide population is 41 million animals. History The Fleckvieh originated in the Austrian Empire and the Kingdom of Bavaria from cross-breeding of local stock with Simmental (cattle), Simmental cattle imported from Switzerland from about 1830. The Simmental had good dairy cattle, milk-producing and Working animal, draught qualities, and the resulting crosses were triple-purpose animals with milk, meat, and draught capabilities. The Fleckvieh is now a dual-purpose breed; it may be used for the production of beef or milk, or be crossed with dairy breeds or with beef breeds. It is reported from several European countries, including Austria, Belgium, Germany, the Nethe ...
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