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Περιγραφή
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:
- 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.
- Slow roasting : At low temperatures (110-130°C) for a longer time to preserve tenderness.
- Marinating : Can be marinated with olive oil, garlic, thyme, and lemon to enhance the flavor.
- 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.