Almost veal ±1.2kg

The quasi is a particularly tasty and soft piece. It can be grilled, pan-fried or roasted depending on whether it is cut into slices, cubes, escalope, steak or roasted. It is prepared in multiple ways.

To grill it quickly on the plancha, opt for strips of meat and sear them quickly: 1 to 2 minutes is enough.

Escalopes or steaks are cooked in a pan. In order to properly sear their surface and caramelize the juices which will maintain maximum juice inside, it is important, first, to quickly sear them over high heat and on both sides in very hot fat. Cooking continues over moderate heat, 2 to 5 minutes per side depending on the thickness and taste of each side, taking care to “feed” them by basting them regularly with the cooking juices. They are eaten plain, just salted and peppered but also accompanied by their cooking juices or a little sauce.

Cooked as a roast in the oven, it is preferable to cover it lightly to protect the meat from the heat of the oven. Before cooking it at 180° C maximum, 15 to 25 minutes per pound, quickly sear it over high heat on all sides in very hot fat: the caramelized juices will maintain maximum juice inside. .

Whatever the cooking method, it must be like veal, all finesse and delicacy. Grilled, pan-fried or roasted veal should be eaten barely pink or medium-rare, which helps preserve its softness.

Packaging: vacuum packed

Country of production France

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels allowing them to be kept cool throughout the journey.

Reference: 331350

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✔ between 24-06-2025 and 25-06-2025   with  DHL 24/48h