Veal Cap

Name: Veal Cap
SKU: 26
Availability: InStock

SKU: 26

16,97 €/kg

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Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.5kg
Final Price:	8,49 €

88kg in stock

Cut Type *

Ground Meat Portions Slices Whole Μπουκιές

Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.5kg
Final Price:	8,49 €

~1 piece / 0.500g

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SKU: 26 Categories: Beef, For Stew / Oven, Minced Meat / Burgers, Fillets & Chops

Description

The “veal cap” is a select cut of veal meat, known for its tenderness and unique flavor.

It comes from the front part of the veal and contains medium to high fat, making it ideal for stews and sauces, as well as for ground meat preparation.

The pieces near the bone are more tender, while those closer to the outer surface are tougher and suitable for mince.

The veal cap can be cooked in various ways but is not suitable for grilling.

It is delivered fresh, ensuring its quality and freshness.

Tommy's Tips

Choose to cook veal cap slowly over moderate heat so the meat becomes tender and juicy.
For a more intense aroma, add fresh herbs like thyme, rosemary, or bay leaf towards the end of cooking.
When using the veal cap for ground meat, remove any tougher pieces for a softer texture.
For stew, allow the meat to simmer for a long time with sauce, onions, and spices to bring out rich flavors.
Veal cap is ideal for recipes requiring long, slow cooking as it needs time to soften and release its rich aromas.
It pairs well with a variety of dishes, from traditional stews to refined recipes with fresh herbs, always offering a flavorful and rich experience.

Cooking Tips

Cook the veal cap slowly in a pot with honey, onions, carrots, and red wine for 2-3 hours until tender and juicy.
Prepare a stew by simmering the veal cap with tomatoes, garlic, spices, and fresh herbs, serving it with mashed potatoes or rice.
Roast the veal cap in the oven, marinated with olive oil, lemon, and herbs, wrapped in parchment paper to retain its juices.
Cut the veal cap into small pieces to make flavorful meatballs with your choice of herbs and spices.
Alternatively, prepare a stuffed veal roll with spinach, cheese, and fresh herbs, baking it in the oven until golden brown.