Ankle and foot: skin, tendon and bone with very little muscle. Almost pure collagen, which is why it turns broths silky and why chilled versions set into jelly on their own. Germany roasts it, Korea braises it in soy and spices, and both end up somewhere gelatinous and addictive.
Profile
Tenderness28
Marbling45
Umami82
Price26
Pairs with
Braising92
Bone broth85
Roasting62
Recommended cooking
2–3hSimmer it soft
Done is when the skin yields to a spoon. Anything short of that and the collagen is still rubber rather than gel.
How to pick it
Pick hocks with unbroken skin and a clean cut through the bone; splintered ends cloud the broth.
Signature dishes
Grading & naming
Sold for skin and collagen more than grade — joints should be evenly cut and skin unblemished.
Nutrition · Per 100 g raw edible portion
230kcalCalories
18gProtein
17gFat
6gSaturated fat
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.