It is one of the most tender cuts of veal. Sitting along the spine, its the least weight-bearing muscle yielding little or no fat or connective tissue. Recognised for its leanness, delicate flavour and tenderness, it can be further cut into portions for steaks and is best suited for hot fast cooking methods. Also good for roasting.
The quoted price is per 1kg
The prices of all weighted items are subject to change at the time of weighting
Best way to cook
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
Casserole: Meat cubes (Approx. 20 mm)covered in liquid and simmered on a low heat.