Chilled boneless veal hip part MEAT IS!

Chilled boneless hip part of veal MEAT IS! - tender and juicy meat of young bulls, saturated with useful substances. Veal dishes are considered delicacies - nutritious, aromatic and juicy. They often become the hallmark of high-end restaurants. The main value of veal is its high content of easily digestible protein, essential amino acids and iron. This product also contains such nutrients as potassium, calcium, selenium, zinc, magnesium, phosphorus, sodium, as well as vitamins A, C, PP and group B. Veal is a dietary product with low calorie content, therefore it is included in the diet. athletes and people watching their figure. Veal hip - premium meat. It is softer and more tender than beef. It also has the lowest cholesterol content compared to other types of meat. This product improves digestion, stimulates the secretion of gastric juice, normalizes blood composition, strengthens the immune system. Veal is very popular in the cuisines of France and Italy. It is customary to make steaks and escalopes from it, and it is also boiled, fried and baked in the oven. When baking, it should be borne in mind that such a product contains practically no fat, therefore, in order to maintain its softness, it is important to wrap the meat tightly in foil. Another dish that is usually prepared from the hip is meat broth. Dishes from the presented product go well with any side dishes - potatoes, cereals, pasta, legumes and fresh vegetables. You can emphasize the taste of veal with a sauce - classic, for example, honey-mustard, or berry, for example, lingonberry. Purchase a part of the hip boneless veal chilled MEAT IS! you can in Lukime online store. Composition: veal Brand: Meat Yes! Manufacturer: Parsit. Type of meat: veal. Type of product: lumpy. Type of lumpy meat: hip meat. Structure: boneless. Packing: vacuum packing. Storage mode: chilled. Storage conditions: store at a temperature from 0 ° C to + 4 ° C. Shelf life: 10 days Proteins: 19.4 g. Fats: 1.2 g. Caloric content: 88.4 kcal. Purpose: during heat treatment, bring to culinary readiness.