Milk veal souvlaki 500 gr

Milk veal souvlaki refers to veal meat that comes from animals that have been fed primarily milk, rather than grass or other forage, and is usually 6 to 8 months old. Milk veal (or "veal") is very tender, with a soft texture and a lighter color than traditional veal. It has a mild taste and is considered a high-quality product in the meat industry.

Product features:

• Tenderness : The meat is very tender, due to the limited mobility of the animals and their milk diet.
• Taste : It has a mild, buttery taste, which allows its use in many preparations, from simple to more complex recipes.
• Color : The color is lighter, pink to white, due to the limited exposure of the muscles to oxygen.

Cooking methods:

1. Grill or grill : Ideal for skewers. Cook at a high temperature for 2-3 minutes per side to create a nice crust without drying out the meat.
2. Slow roasting : At low temperatures (110-130°C) for a longer time to preserve tenderness.
3. Marinating : Can be marinated with olive oil, garlic, thyme, and lemon to enhance the flavor.
4. Breading and frying : In France, milk veal is breaded and fried in olive oil or butter for a richer taste.

Temperature and maintenance:

• Cooking temperature : The interior of the meat should reach 62-65°C for medium cooking.
• Storage : Fresh beef can be stored in the refrigerator at 0-4°C for 3-5 days. For longer preservation, it can be frozen at -18°C for up to 6 months.

Nutritional information per 100 g:

• Calories : 165 kcal
• Protein : 19.8 g.
• Fat : 9.3 g.
  • Saturated: 3.4 g.
  • Unsaturated: 5.9 g.
• Carbohydrates : 0 g.
• Cholesterol : 86 mg
• Sodium : 60 mg
• Iron : 1.1 mg
• Calcium : 11 mg

Dairy beef is an excellent source of protein and iron, and is low in calories and fat compared to regular beef.