Roasted veal
Cut from the inner muscle of the thigh, the topside (or silverside) is ideal for roasts, thanks to the fineness and tenderness of the piece.
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.
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