Veal Sauté ±190g
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A very thin slice, ideal for escalopes (you can cut them in two) or simply sautéed to brown and serve as veal. see less
Veal Grenadin
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When roasted, it melts under the tongue. In the leg -- An incredible delight, tender and lean, fine and tasty meat for this free-range veal in Belgium. You can also choose a thinner cut and fry it on the grill or in a pan! see less