Cote de Veau

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Cote de Veau

Sourced by : Moen & Sons
Origin : Holland

Product details | Ingredients & Info | Advice

Great tasting veal rib steaks are far from boring - the Italians pound them until they get a huge steak around the bone, bread it and fry it in butter and olive oil; they call it 'Elephant's Ear'. As with all meat on the bone it benefits from deeper and more complex flavour when cooked. These steaks are nice and thick thus they are best cooked on a very hot cast iron skillet or pan and served nice and juicy. Leave them to rest for a few minutes before serving.

Moen and Sons source their veal from responsible farms. The animals are not caged or force-fed and the highest welfare standards are upheld.

Serves: 1-2