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Veal fillet

Description: A dietary product, unique not only for its taste qualities, but also for its beneficial properties. A properly cooked dish will give unsurpassed pleasure to a true gourmet.

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Veal Cream

Description: Deliciously tasty, juicy and tender meat with minimal fat content. Pre-pickled lamb gets a fascinating aroma and quickly reaches the ready. It is best suited for baking in the oven or frying, incl. Grilled.

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Thin edge of calfskin

Description: Meat, from which unmatched steaks are obtained. Barely visible layers of fat make it very tasty, tender and nutritious. Fried with spices in a frying pan it forms a beautiful crispy crust instantly melting in the mouth.

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Roast beef from veal

Description: Your chance to please your loved ones with an excellent dish from English cuisine. Excellent meat on the bone quite quickly comes to readiness in the oven. After baking, roast beef it is desirable to give 20 minutes "to have a rest", having covered it with a paper or a foil.

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Veil Shoulder

Description: Very tasty meat, suitable for preparing a variety of dishes. A veal scapula can be used to make a delicious stew, goulash or to make roast from it. It has a pleasant texture and excellent taste.

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Veal Shoulder

Description: Excellent meat without bone, which practically does not contain fat. The flesh of the calfskin can be prepared in various ways. It is best suited for extinguishing, cooking goulash, meat stew. Also, the pulp is ideal for making minced meat for home-made sausages.

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Ossopuko from veal

Description: Pieces of tender meat on the bone allow you to experience the whole charm of Italian cuisine. Ossobuko is perfectly complemented with vegetable garnish. The meat is delicious, with a delicate texture. Our special technology of cutting on a special saw allows us to fully preserve the tender bone marrow.

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Veal brisket

Description: A long time cooking calf brisket is more than compensated by a rich meat taste and aroma. After cooking, she gives the maximum of her aroma to the broth, which will not leave anyone indifferent. Breast is perfectly suitable for cooking light and fragrant soups.

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Veal neck

Description: This part of the veal is very suitable for preparing minced meat, as well as for long-term suppression. The meat is juicy and has a pleasant texture.

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Veal pulp

Description: Quickly boiled and allows you to prepare a very rich, tasty and nutritious broth. There is almost no fat in the pulp, but it remains very tender. Contains a large number of useful vitamins and trace elements makes it a must-have product in everyone's diet.

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Veal liver

Description: One of the most rich in vitamins and minerals useful by-products. Veal liver can be prepared in a variety of ways. Dishes from it always have a bright aroma and a delicate taste. Also from the liver you can cook excellent pastes.

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Heart veal

Description: It is a valuable ingredient for various salads and snacks. From a boiled veal heart, you get an excellent filling for different baking. Despite the low caloric content, this byproduct contains a huge amount of vitamins and valuable trace elements.