About Veal: 

Veal is firm, pale red and edged by a small amount of firm white meat fat. Up to now the color of the meat has been considered an important characteristic. This is not so today.
The meat of calves has all the advantages that young beef has. In addition, it is also easily digested and is good for pan-frying.

Veal is pink to light red in color and lean. Chops from very young calves are usually smaller than pork chops. In comparison, the chops of a full-grown calf are larger than pork chops.

When purchasing veat watch for the following characteristics:

• The size of the Cut

• The color of the Cut

• The amount of fat

To the following themes we present costumer-infos:

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