Boned veal chop
This generous and blue-veined rib provides a charming taste and a melting.
The Limousin Farm Calf reared under its mother is a unique and rare product that stands out from all other calves.
It takes a lot of time, patience and know-how to produce a Limousin Farmhouse Veal.
This traditional production and know-how are passed on from generation to generation to obtain this top-of-the-range meat.
It is this unique method of production that gives Limousin veal its white to pinkish colour with a very fine, marbled grain of meat and a satin, creamy white fat.
Very tender, its cooking reveals its fondant and flavour.
Fine gourmets will appreciate this quality meat.
In its vacuum pack, the meat can be stored 7 days in the fridge.
If the wrapping is open or pierced, only a maximum of 3 to 4 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
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