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Categories
Veal
The meat of calves slaughtered between 3 and 14 weeks, is delicate in flavour, pale greyish white in colour, firm and fine-grained, with a velvety texture. It has no marbling, and the small fat covering is firm and white. It is easily digestible, low in cholesterol and rich in vitamins and minerals. It has a subtle flavour and is highly regarded – and widely used – by chefs around the world.
Frozen
