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Veal vacuum of Casa Ortega.
Our meats are filleted or portioned at the time of the order , as we have been doing since 1939 in our traditional butcher shops.
The cuts are sent vacuum packed guaranteeing the cold chain , ready to be consumed refrigerated or frozen and are properly labeled to ensure absolute traceability of the product.
The veal vacuum is a rather unknown cut. It is obtained from the lateral part of the beef, next to the ribs. Among its characteristics, we can say that it is a slightly more fibrous meat than the rest of the pieces. Because of this, its flavor is very tasty. It needs more cooking time than the rest of the pieces. With patience you will be able to enjoy a veal delicacy and roasted correctly, it is a very tender piece ; this cut is covered with two layers of external fat , giving it extra protection when roasting. Generally, this piece is barbecued, however, it is very versatile and offers an infinite number of possibilities. Another option is to remove the two layers of fat with which it is covered. In this way, we can make stuffed veal vacuumor obtain fillets.
