Veal Courses

Specialties

Veal Cheek Cooked in its Sauce


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

3,7 kg (3 – 4 Pieces)

CASE:

3,7 kg (3 – 4 Pieces)

SALES UNIT:

kg

HOW TO COOK:


1. Cut while cold


2. Add sauce and heat

Veal Shank Cooked in its Sauce


STATUS:

Frozen. Already cooked.

EXPIRY DATE:

18 months since freezing.

TEMPERATURE:

Frozen product. Keep at -18 ºC. Do not refreeze after defrosting. Refrigerate after opening (+2 ºC) and consume within 3 days.

PRESENTATION:

1 Piece (Approx. 1,5 / 1,8 kg)

CASE:

Approx. 5 kg (3 Pieces)

SALES UNIT:

kg

HOW TO COOK:


1. Thaw


2. Oven 65 ºC approx. 15’.

Cover with demi-glace sauce


3. Oven 180 ºC approx. 30’

Stewed Beef Tail Sheet


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4 ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Sheet (720 g)

CASE:

4 Sheets

SALES UNIT:

Box

HOW TO COOK:


1. Cut while cold


2. Non-stick frying pan Brown the skin 5’ approx.


3. Oven 200 – 220 ºC approx.5’

Stewed Tail


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4 ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

4 kg

CASE:

4 kg

SALES UNIT:

kg

HOW TO COOK:

Way 1:


Stir over low heat

Way 2:


Perforate the tray. Microwave 2 – 3’

Veal Cheek Cooked in its Sauce


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4 ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Un. (550 g)

CASE:

6 Uns.

SALES UNIT:

Un.

HOW TO COOK:


1. Separate the juice in
tempered and handles


2. Heat the juice

Confited Beef Skirt Steak


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4 ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Piece (0,7 – 0,9 kg approx.)

CASE:

4 Pieces

SALES UNIT:

kg

HOW TO COOK


Temper

Oven 180 ºC approx. 15 – 20’

 Veal Tripe Stew


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4 ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

2,4 kg

CASE:

7,2 kg

SALES UNIT:

kg

HOW TO COOK:


Stir over low heat

Sous Vide Veal Shank Roll


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4 ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

Roll (1 kg)

CASE:

4 Uns.

SALES UNIT:

Un.

HOW TO COOK:


1. Separate the juice in
tempered and handles


2. Stir over low heat

Confited Veal Braised Short Ribs


STATUS:

Frozen. Already cooked.

EXPIRY DATE:

18 months since freezing.

TEMPERATURE:

Frozen product. Keep at -18 ºC. Do not refreeze after defrosting. Refrigerate after opening (+2 ºC) and consume within 3 days.

PRESENTATION:

1 Un. (Net weight 400 g – 500 g)

CASE:

8 Uns.

SALES UNIT:

Un.

HOW TO COOK:


1. Thaw for 24 hours in refrigerator.


2. Oven 180 ºC approx. 15 – 20´