Mouse Dutch milk veal

🐄🇳🇱🥩 Dutch Milk Veal Mouse

Dutch Veal Shank • Tender & Delicate Flavor • Ideal for Slow Cooking • Premium Veal Cut • Ready-to-Cook

Dutch Milk Veal is a premium cut of beef that comes from the lower part of the animal's leg (shin). Milk veal meat stands out for its tender texture, light color, and milder flavor , characteristics that make it particularly popular in European cuisine.

The cut of mouse is rich in natural collagen, which during slow cooking turns into gelatin and gives the dish a velvety texture and rich sauce . For this reason, it is often used in traditional recipes such as kokkinisto, lemonato, soups or giouvetsi .

Dairy veal from the Netherlands is known for its high quality breeding and careful processing of the meat, offering a product with consistent quality and exceptional tenderness .

📦 Product Features

• Cut: veal shank (shin)
• Origin: Netherlands
• Type of meat: milk-fed veal
• Texture: tender with natural collagen
• Ideal for: casseroles, soups, stews
• Packaging: vacuum with full traceability

💎 Why should you prefer it?

🐄 Tender meat from milk-fed veal
🥩 Smooth and refined taste
🍲 Ideal for slow cooking
🇳🇱 Quality breeding from Holland
🍽️ Perfect for traditional dishes

⚠️ Important

❗ The product is not ready to eat — full cooking is required before serving.

🔥 Cooking Method

Pot

1️⃣ Sauté the meat in olive oil until golden brown.
2️⃣ Add onion and garlic.
3️⃣ Deglaze with wine and add tomato or lemon depending on the recipe.
4️⃣ Simmer for about 1.5 – 2 hours until tender.

Oven / Casserole

• Bake at 170–180°C for about 2 hours until tender.

💡 Chef's Tip

Mouse becomes especially delicious when cooked slowly and at a low temperature , so that the collagen turns into natural gelatin that binds the sauce.

🍽️ Combinations & Serving

• Barley or yuvetsi
• Rice pilaf
• Mashed potatoes
• Pasta

🌏 Flavor Profile

✔ Gentle
✔ Rich
✔ Tender when cooked slowly

🧾 Nutritional Information (per 100g) (indicative)

• Energy: 165 kcal
• Protein: 27 g
• Fat: 7 g
• Saturated: 2.5 g
• Carbohydrates: 0 g
• Sugars: 0 g
• Salt: 0.11 g

❓ Frequently Asked Questions

What part of the animal does the mouse come from?

The mouse comes from the lower part of the leg (shin) of the calf , a cut rich in collagen that becomes especially tender with slow cooking.

How is milk-fed veal best cooked?

It is best cooked in a pot or casserole with slow cooking , so that it becomes very tender and the sauce thickens.

How long does it take to cook?

It usually takes about 1.5 to 2 hours on low heat until it softens.

What goes best with it?

It goes ideally with barley, rice, mashed potatoes or pasta , which absorb its sauce.

🏷️ Badges

🐄 Veal | 🇳🇱 Holland | 🍲 Slow Cook | 🥩 Premium Cut

Meta Description

Dutch milk-fed veal cheek, a tender cut ideal for slow cooking in a pot or oven.

Tags

veal shank, veal mouse, veal shank, suckling calf