Frozen Chicken Paws

Frozen Chicken Paws are the foot portion of a chicken, cut below the lower leg so that the toes and a short section of the metatarsus remain. This compact, skin-and-tendon-rich specialty cut is used in slow-cooked dishes, soups and food manufacturing where the natural gelatinous texture of poultry feet is valued. A processed-paw order should specify whether the outer yellow epidermis and nails have been removed, together with the desired piece size and overall presentation.

Quality Details

Finished paws are assessed for clean skin, sound toe and pad condition, intact structure and consistent trimming. Important inspection points include residual cuticle, nails, calluses, bruising, fractures and foreign material. Sorting by weight and length can support a uniform retail or foodservice presentation; the grade and permitted defects should be defined for the contracted lot.

Wholesale Handling

Paws are generally packed in food-contact liners within frozen-food cartons and kept segregated from other cuts during processing. Cartons should identify the cut, lot and net weight. Individual size bands, freezing method, pack weights and destination-specific inspection requirements are commercial specifications to agree before shipment.

Specifications

Product

Frozen Chicken Paws

Category

Specialty Cuts

Condition

Frozen

Size range

Whole foot/paw with digits; trim and nail specification defined by buyer

Storage temperature

Frozen at -18°C (0°F) or colder — general cold-chain guidance

Transport temperature

Maintain frozen at -18°C (0°F) or colder; verify shipment setpoint

Additional Inspection Criteria

Inspect nail and outer-skin removal, pad cleanliness, digit integrity, discoloration and damage against the agreed processor grade.