Veal cheeks are tough in texture, due to the muscle being used heavily in young cows, to suckle from their mother and eat grass. The best way to make ...
Veal cheeks are tough in texture, due to the muscle being used heavily in young cows, to suckle from their mother and eat grass. The best way to make veal cheeks deliciously tender is to braise the meat in a broth, adding both flavour and texture.
https://www.finefoodspecialist.co.uk/dutch-milk-trimmed-veal-cheek-fresh?___store=default4571Dutch Milk-Fed Veal Cheeks, Trimmed, Fresh, +/-750ghttps://www.finefoodspecialist.co.uk/media/catalog/product/v/e/veal_cheek_.jpg39.9539.95GBPInStock/Meat & Poultry/Meat & Poultry/Specialist Veal342381234<p>Veal cheeks are tough in texture, due to the muscle being used heavily in young cows, to suckle from their mother and eat grass. The best way to make veal cheeks deliciously tender is to braise the meat in a broth, adding both flavour and texture.</p> <p><strong>Origin:</strong> Holland </p>00add-to-cart
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