Description
Chicken Paws are the feet of broiler chickens, consisting of the lower leg (shank), the metatarsus, and the four digits (toes) with their keratinized claws. This cut is classified separately from chicken legs in international trade due to its unique end-use markets, processing requirements, and significantly higher unit value per kilogram in Asian export markets.
In global poultry trade, this product falls under HS Code 0207.14 and is one of the most valuable chicken by-products. The outer yellow skin (keratinized epidermis) is typically removed for human consumption markets, while unpeeled paws are often directed to pet food processing. The high gelatin and collagen content makes them ideal for soups, dim sum, braised dishes, and premium natural dog chews.
H2: Chicken Paws Technical Specifications
Table
| Property | Specification | Standard |
|---|---|---|
| Product Name | Chicken Paws / Chicken Feet | — |
| Alternative Names | Chicken Feet, Patas de Pollo, Pied de Poulet, Ceker Ayam | — |
| HS Code | 0207.14 | Customs |
| Origin | Brazil, USA, Argentina, Thailand, Turkey, Poland | Traceability records |
| State | Frozen (IQF or block frozen) | — |
| Weight per Piece | 25 g – 50 g (A-grade standard) | Weighing scale |
| Length per Piece | 10 cm – 15 cm | Caliper |
| Skin Condition | Yellow skin off (peeled) or unpeeled | Visual |
| Nail Condition | Nails removed or intact (per specification) | Visual |
| Fat Content | 8% – 12% | Laboratory analysis |
| Protein Content | 18% – 22% | Laboratory analysis |
| Collagen Content | Very high (>25% of protein fraction) | Hydroxyproline assay |
| Moisture Content | 68% – 75% | Laboratory analysis |
| Freezing Temperature | –18°C to –22°C core | Cold chain monitoring |
| Shelf Life | 12 – 18 months at –18°C | Storage stability |
| Glazing (IQF) | 0% – 10% protective ice glaze | Net weight basis |
| Foreign Matter | None | Visual / X-ray |
| Microbiological | TVC < 10⁵ cfu/g; Salmonella absent in 25g | ISO 4833 / ISO 6579 |
H2: Processing Standards for Chicken Paws
Each batch of Chicken Paws undergoes rigorous processing to meet international food safety and import standards:
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Receiving & Inspection: Feet are inspected for lesions, bumblefoot, and proper detachment at the hock joint.
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Washing: High-pressure potable water rinse to remove surface debris and reduce microbial load.
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Outer Skin Removal (Optional): Hot-water scalding (58°C–62°C) followed by mechanical abrasion to remove the yellow keratinized outer skin for human consumption grades.
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Nail Removal (Optional): Automated clipping or manual trimming of keratinized claws per customer specification.
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Trimming: Removal of extraneous tendons, damaged toes, and residual outer skin fragments.
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Final Wash: Chilled potable water rinse to cool and clean the product post-scalding.
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Grading: Sorted by size, skin condition, and absence of defects; dark spots and bruises are removed.
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Freezing: IQF tunnel or blast freezing to –18°C core within 4 hours.
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Grading & Packing: Sorted by weight class; packed into food-grade polyethylene liners inside corrugated cartons.
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Metal Detection & Storage: Final inspection before transfer to –20°C export cold storage.
Certifications Available:
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HACCP (Hazard Analysis Critical Control Points)
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BRC (British Retail Consortium)
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ISO 22000:2018 Food Safety Management
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USDA FSIS Inspection (USA origin)
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SIF Certification (Brazil origin)
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EU Health Mark & TRACES (European origin)
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HALAL Certification (Islamic slaughter compliance)
H2: Quality Grades & Sizing for Chicken Paws
Table
| Grade | Description | Target Market |
|---|---|---|
| Grade A (Select) | Clean, yellow skin off, nails removed, no bruising, no dark spots, uniform size, bright color | Premium export to China, Vietnam, Hong Kong; dim sum restaurants |
| Grade B (Standard) | Minor skin remnants, slight color variation, minor cosmetic defects | Foodservice, general wholesale, Philippines, African markets |
| Grade C (Processing) | Unpeeled, higher fat, suitable for mechanical processing | Pet treats, hydrolyzed collagen, industrial rendering |
Sizing Categories:
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Small: 25 g – 30 g per piece
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Medium: 30 g – 40 g per piece
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Large: 40 g – 50 g+ per piece
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Jumbo: 50 g+ per piece (premium pricing)
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Mixed: Unsorted (processing grade)
Processing Options:
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Yellow Skin Off / Peeled: Scalded and abraded to remove outer keratin layer; standard for human consumption
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Unpeeled: Natural state with yellow skin intact; preferred for pet treat dehydration and some traditional recipes
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Nails On / Nails Off: Claws removed for premium human food markets; intact for pet chews
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Deep Peeled: Additional scraping for markets with strict cosmetic requirements
H2: Packaging & Cold Chain Logistics for Chicken Paws
Table
| Packaging Type | Net Weight | Configuration | Pallet Load |
|---|---|---|---|
| Carton with PE Liner | 10 kg | IQF or layer-packed | 100 cartons |
| Carton with PE Liner | 12 kg | IQF or layer-packed | 88 cartons |
| Carton with PE Liner | 15 kg | IQF or layer-packed | 72 cartons |
| Carton with PE Liner | 20 kg | Bulk IQF in poly liner | 64 cartons |
Packaging Features:
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Food-grade, 5-ply corrugated outer carton
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Double-walled polyethylene inner liner to prevent freezer burn
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IQF pieces individually frozen to prevent clumping
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Master carton labeling with production date, batch code, weight, origin, and HALAL stamp (where applicable)
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Palletized and shrink-wrapped; corner boards for stack stability
Shipping:
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Container Type: 40-foot high-cube reefer container
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Temperature Setting: –18°C continuous
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Loading: Stuffed at –20°C cold storage; pre-cooled container
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Transit Time: Up to 45 days sea freight with temperature logging
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Documentation: Health certificate, certificate of origin, packing list, commercial invoice, bill of lading, HALAL certificate
H2: Target Markets for Chicken Paws
Primary Import Regions:
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East Asia: China (largest global importer), Hong Kong, Taiwan, South Korea
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Southeast Asia: Vietnam, Philippines, Thailand, Singapore, Malaysia
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Sub-Saharan Africa: South Africa, Ghana, Nigeria, Angola
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Middle East: UAE, Saudi Arabia, Qatar (HALAL-certified volumes)
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Latin America: Mexico, Colombia, Peru
End-User Segments:
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Dim sum restaurants and Chinese banquet halls
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Street food vendors and night markets
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Supermarket retail chains (Asian grocery channels)
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Pet treat manufacturers (dehydrated and smoked paws)
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Collagen extraction and hydrolyzed protein facilities
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Wholesale meat markets and poultry distributors
H2: Why Source Chicken Paws From Us?
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Certified Supply Chain: Direct partnerships with SIF, USDA, EU, and HALAL-approved poultry processing plants
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Grade Consistency: Strict sorting by weight, skin condition, and absence of dark spots or bruising
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Custom Processing: Yellow skin off, nails off, deep peeled, or unpeeled per your market specification
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Flexible Packaging: 10kg retail cartons to 20kg bulk bags; private label options
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Export Documentation: Full veterinary, customs, and HALAL paperwork for 80+ destination countries
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Cold Chain Integrity: GPS-tracked reefers with automated temperature alerts
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Competitive Bulk Pricing: Transparent per-kg FOB and CIF pricing with volume rebates for quarterly contracts
H2: Storage & Handling Guidelines for Chicken Paws
Shelf Life: 12–18 months from production date at –18°C or below
Receiving Inspection:
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Verify container temperature upon arrival (must read –18°C or lower)
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Check carton integrity; reject any cartons with tears, wetness, or thawing signs
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Confirm net weight matches packing list; note any glazing variance (IQF)
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Inspect random samples for proper peeling, nail removal, and absence of dark spots
Warehouse Storage:
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Store at –18°C to –22°C in a dedicated frozen poultry cold room
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Maintain FIFO (First In, First Out) rotation
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Keep away from strong-smelling products to prevent odor absorption
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Do not stack pallets beyond 6 layers unless racking is engineered for higher loads
Thawing & Preparation:
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Thaw under refrigeration (0°C–4°C) for 12–24 hours before processing
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Do not thaw at room temperature; this promotes bacterial growth
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Once thawed, use within 48 hours; do not refreeze
H2: Frequently Asked Questions (FAQ)
Q: What is the minimum order quantity for wholesale chicken paws? A: MOQ is one pallet (typically 64–100 cartons). Trial shipments of 500 kg can be arranged for first-time buyers. Full 40-foot containers hold approximately 25–27 metric tons.
Q: What is the difference between yellow skin on and yellow skin off chicken paws? A: Yellow skin off means the outer keratinized epidermis has been removed through scalding and abrasion, leaving a clean white appearance required by most human consumption markets. Yellow skin on retains the natural outer layer and is typically used for pet treats or specific traditional preparations.
Q: Do you supply HALAL-certified chicken paws? A: Yes. We source from HALAL-certified processing plants in Brazil, Thailand, Turkey, and selected EU facilities. HALAL slaughter certificates and stamps are provided with every shipment.
Q: Are the nails removed or left intact? A: Both options are available. Nails off is standard for premium human food markets (China, Hong Kong, Vietnam). Nails on is acceptable for some foodservice and pet treat applications.
Q: What is the typical glazing percentage on IQF chicken paws? A: Standard glazing is 5%–10% by weight to prevent freezer burn during transport. Zero-glaze options are available. Net weight is always specified excluding glaze.
Q: What import permits do I need for frozen chicken paws? A: Requirements vary by destination country. China requires registration of the exporting plant with GACC (General Administration of Customs China). Common documents include a veterinary health certificate, certificate of origin, import license, and HALAL certificate. Our export team guides you through country-specific documentation.
H2: Order Chicken Paws Wholesale Today
Request your pallet or container quote. Our poultry export team will confirm grade availability, size specifications, and shipping schedules for your destination port. Full HACCP, BRC, and HALAL documentation provided with every shipment.
[Request Container Quote] | [Download Spec Sheet] | [Arrange Trial Shipment]
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