Quality
exactly the product I wanted.
Beef gelatine from grass-fed pasture cattle
No artificial flavours
Grass-fedpasture cattle
Rich incollagen
Versatile &neutral in taste
One-time purchase
€12,95€14,95
Incl. VAT · Shipping calculated at checkout
Legal notice
Food.
Pure beef gelatine without additives, a single ingredient.
Storage:
Store cool and dry. Close the pouch tightly after opening.
Shipping information
Germany:
3,99 € · free from 60 € · 1–3 working days
EU:
9,99 € · free from 150 € · 5–7 working days
Switzerland:
10 CHF · free from 250 CHF
5–7 working days (duty and tax unpaid)
Shipping with DHL.
Contents
Ingredients:
100 % beef gelatine (grass-fed, Switzerland).
Per pack:
250 g ≈ 25 servings · 500 g ≈ 50 servings
(approx. 10 g each).
Recommended use
Dosage:
1–2 tbsp (approx. 10–20 g) depending on the recipe. Rule of thumb: ~10 g gel around 500 ml of liquid.
Preparation:
Let it swell in cold liquid, then heat (do not boil) until the gelatine dissolves. Once cooled, the mixture sets.
Neutral in taste, ideal for broths, panna cotta, gummy bears or for thickening.
In stock - delivery 1-3 working days
What do our customers say?
91 % collagen protein.
We use a single ingredient, namely gelatine from grass-fed pasture cattle. It contains no sugar, no fat and no carbohydrates.
The building blocks of collagen.
Gelatine brings exactly the amino acids that make up collagen. Per 100 g there are around 18 g of glycine and about 11 g of hydroxyproline.
Collagen you can cook with.
Gelatine is collagen whose structure has been broken open by heat. That is exactly why it gels. Collagen peptides are broken down further and no longer gel.
Not just a kitchen helper. Also protein-rich collagen.
Warm you stir it into soups, sauces and gravy. Cold you use it to set desserts, gummy bears and aspic. Every tablespoon brings 9,1 g of collagen protein with it.
Neutral in taste.
Our gelatine is neutral in taste and colourless. It changes
neither the taste nor the look of your dish, it only gives it
the structure you need.
Quality that sets us apart from others.
Less powder needed
Same firmness with less powder.
Sets faster
Your mixture firms up more quickly.
Maximum stability
Keeps its shape and does not collapse.
Comparison values are typical guide figures for commercially available gelatine and vary depending on the type.
Recipes with our beef gelatine.
Gummy bearsCakesAspicsPanna
CottaMarsh-
mallows
What makes our gelatine so special?
How much gelatine do I need?
100 ml
1000 ml
0 g
Beef gelatine powder
≈ 0 tbsp
≈ 0 sheets
Guide values depending on the application. Conversion: 1 sheet ≈ 1,7 g powder · 1 tbsp ≈ 10 g. Always let it swell in cold liquid first, then heat (do not boil).
Product
in direct comparison.
| Gelatine Supermarket | Beef gelatine Carnivoro | Agar-Agar from algae | |
|---|---|---|---|
| Source | Pork | grass-fed beef | Red algae (plant-based) |
| Animal welfare / origin | Factory farming, unclear | grass-fed, transparent | plant-based |
| Purity | Origin often unclear | Lab-tested | Iodine content depending on origin |
| Melts in the mouth | yes (~35 °C) | yes (~35 °C) | no (~85 °C) |
| Texture | tender, elastic | tender, elastic | firm, sliceable |
| Preparation | swell, then heat | swell, then heat | boil (~90 °C) |
| Gels when | cooling (fridge) | cooling (fridge) | cooling (room temp.) |
Everything you probably still want to know:
Effects
How much protein does beef gelatine provide?
Beef gelatine consists of 91 percent protein. One tablespoon of 10 g gives you 9,1 g of pure collagen protein. That means 100 percent of the calories come from protein.
What is the protein in the gelatine good for?
Protein contributes to the maintenance of muscle mass.* Protein also contributes to the maintenance of normal bones.* *Authorised health claims under Reg. (EU) No 432/2012.
How to use
Can you taste the gelatine in food?
No. Our beef gelatine is neutral in taste and unflavoured. It changes neither the taste nor the colour of your recipe.
How do I replace leaf gelatine with gelatine powder?
As a rule of thumb, about six sheets of gelatine correspond to one tablespoon of powder of around 10 g. Both amounts set about 500 ml of liquid each. With delicate recipes, rather work your way up slowly.
How do I use gelatine in cold dishes?
Sprinkle the powder onto cold liquid and let it swell for five to ten minutes. Then heat the mixture until it becomes clear and put it in the fridge to set. That is how desserts, gummy bears and aspic succeed.
How do I use gelatine in warm dishes?
Sprinkle the powder slowly into the hot liquid and stir with a whisk while doing so. Keep stirring until everything has dissolved completely. After that you can serve straight away. This works in soups, sauces and gravy.
How much gelatine do I need for 500 ml of liquid?
One tablespoon of about 10 g is enough to gel 500 ml of liquid. Depending on the recipe and the firmness you want, you can adjust the amount up or down.
Product
Does the gelatine contain allergens?
No. Our beef gelatine is free from all 14 allergens subject to labelling in the EU. It contains neither gluten nor lactose.
Is the gelatine suitable for keto and carnivore?
Yes. It contains zero carbohydrates, zero sugar and zero fat. That makes it fit a ketogenic as well as a carnivore diet.
Which additives are included?
None. The ingredients list holds exactly one entry, namely beef gelatine. There is no sugar and no sweetener, no flavouring, no filler and no preservative.
Is the gelatine from pork?
No. Our gelatine comes 100 percent from cattle, specifically from grass-fed animals kept on pasture. We do not use pork gelatine.
What is the difference to collagen peptides?
Collagen peptides are broken down further than gelatine. That is why they also dissolve in cold drinks, but they no longer gel. For the kitchen you need gelatine, for cold drinks peptides are the better fit.
Is gelatine the same as collagen?
In essence yes. Gelatine is collagen whose structure has been broken open by heat. The amino acids stay the same in the process. It is precisely this broken-open structure that is the reason why gelatine can gel.
Practical
How long does the gelatine keep?
You will find the best before date printed on the back of the pouch. Stored dry and cool, gelatine powder is stable for a very long time.
How do I store the gelatine?
Store it cool and dry. Close the pouch tightly after opening so that the powder does not draw moisture. A fridge is not necessary.
How many servings does a pack contain?
The 250 g pouch contains 25 servings of 10 g each. The 500 g pouch accordingly contains 50 servings.
Origin & quality
What do grass-fed and pasture keeping mean?
The animals eat grass instead of concentrate feed such as maize or soy and spend their lives on pasture. That is the original feeding of cattle and the basis for our raw material quality.
Where does the beef gelatine come from?
Our cattle come from Switzerland. The cattle are kept on pasture and are fed 100 percent with grass.