Nua From Organic Veal of Greece

🐄🍖🇬🇷 Noa from Organic Greek Beef
Greek Organic Heifer Noua (Eye of Round) • Lean & Premium • Ideal for Roast & Pot • Ready-to-Cook

The Noa from Organic Veal of Greece is one of the cleanest, leanest and “gentle” cuts of veal. It comes from the leg (back) and stands out for its uniform fiber , fine texture and its ability to give juicy slices when cooked correctly. It is the cut that “writes” in oven rolls , lemon casserole , wine stew , but also in roast beef for a more refined result.

📖 Product Description

• Cut: Noa (eye of round / piece from the leg)
• Origin: Greece
• Breeding: Organic Heifer
• Very lean & clean piece , ideal for “thin” slices
• Suitable for: oven/roll, casserole, casserole dish, roast beef
• Ideal for: lemonade, red wine, wine, stuffed rolls, cold slices for sandwiches
• Packaged with traceability & quality certification

💎 Why should you prefer it?

🐄 Premium lean beef with a clean flavor and fine texture
🥩 Uniform cut that cuts perfectly into slices (ideal for serving)
🫕 Makes a nice sauce in a pot when cooked slowly with broth
🍋 Goes great with lemon, mustard, rosemary, bay leaf
🔥 Ideal for a roll that stays juicy with proper baking
🍽️ Perfect "Sunday" meat : served impressively and "standing" on the plate

⚠️ Important

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

🔥 Cooking Method (Juicy Roll in the Oven)

1️⃣ Take the meat out of the refrigerator for 20–30 minutes and wipe it well.
2️⃣ Brush with olive oil, salt, pepper, mustard (optional) and rosemary.
3️⃣ Sear in a hot pan for 2–3 minutes per side to “lock” the juices.
4️⃣ Place in a baking pan with onion/carrot, add a little wine and broth.
5️⃣ Bake covered at 170–180°C for 70–100 minutes (depending on weight).
6️⃣ Uncover 10–15 minutes at the end for browning.
7️⃣ Let it “rest” for 10–15 minutes before cutting into slices.

✅ Ready when the feta is tender and the juices run clear.

🫕 Casserole (Lemon / Wine – Slow)

• Saute lightly for color → add onion/garlic/bay leaf → deglaze with wine → broth until covered.
• Simmer for 1.5–2 hours over low heat, until tender.
• Add the sauce at the end (lemon or light cream/mustard).

💡 Chef's Tip

• Because it is lean , it needs a mild temperature and rest before cutting to stay juicy.
• For extra tenderness: marinate for 2–4 hours with olive oil, mustard, lemon and a little garlic.

🍽️ Combinations & Serving

• Baked potatoes/mashed potatoes
• Rice pilaf or barley
• Steamed or grilled vegetables (carrot, broccoli, zucchini)
• Wine: Agiorgitiko (red/wine-based) or Malagouzia (lemon-based/light sauce)

🌏 Flavor Profile

✔ Clean, fine, “elegant” beef
✔ Lean and balanced
✔ Juicy when cooked properly, ideal for slicing

🏷️ Badges

🐄 Beef | 🇬🇷 Greece | 🌿 Organic | 🥩 Lean Cut | 🔥 Oven & Pot | 🍋 Lemon Friendly | 🍽️ Family Roast

Noa from organic Greek veal, lean premium cut ideal for oven rolls or casseroles (lemon/wine). Raw product — full cooking is required before consumption.

Noir, Organic veal, Greek veal, Roll, Oven, Casserole, Lemonade, Wine, Roast beef, Lean