Veal entrail of Casa Ortega

this piece comes from the internal zone of theveal ribs, that is to say, we can say that it is the muscle of the diaphragm. Thus, from each calf, a maximum of two pieces of this fantastic meat are obtained. We must also highlight the great quality-price ratio. Its appearance is that it is a strip of meat, a little darker in color than the rest of the pieces of the animal. Its flavor is tasty and intense. It is very likely that once you try it, it will become one of your favorite pieces of veal. This piece is covered by a membrane on both sides that we remove before or after cooking, according to your preference. If you enjoy veal as much as we do, from Casa Ortega we recommend our veal entrecote or churrasco.