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Veal: refined in taste and rich in key nutrients

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kalfsvlees

TENDER AND JUICY: LEAN VEAL.

Veal is deliciously tender and juicy. Veal is leaner than beef and contains equally healthy proteins. At Jo Herbots we mainly process veal calves. Are you looking for a delicious piece of meat for your shelves that is lean, tender and easily digestible? Then veal is the perfect choice. This type of meat is one of the most important types produced in Belgium and Europe. Veal not only has a subtle and refined flavour, but is also rich in important nutrients.

Cow and Her Calf

What is the difference between veal and beef?

Both veal and beef come from male or female cattle. The age at which they are slaughtered determines the type of meat. Up to 8 months it is called veal, between 8 and 12 months it is called young beef and from 12 months it is beef.

Jo Herbots

Blanc de veau has a very delicate taste, with the most common parts being a veal oyster, a veal entrecote or a sweetbread. Be sure to also offer natural veal or grass-fed veal. We are enthusiastic and would be happy to tell you more about it at Jo Herbots.

 

In terms of taste and texture, veal and beef are incomparable. Veal has relatively little connective tissue and therefore a more tender texture than beef. This gives the meat a subtle and fine taste. The taste of beef– especially fresh – is less pronounced. For a more intense taste and finer texture, it is best to let this type of meat mature for a few weeks.

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Veal has a high nutritional value

In addition to the difference in taste, veal contains many important and healthy nutrients. Although it contains slightly less iron than beef, veal is rich in proteins, vitamin B3, B12 and zinc. The meat is easily digestible and therefore ideal for a balanced and healthy diet.

Jo Herbots chooses the short chain

As a progressive butcher shop, we choose as much as possible for the short chain and Belgian quality products. And that is also the case for the veal that we buy and cut ourselves in our butcher shop. You are always welcome to come to us for a delicious piece of tender veal.

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Easy to prepare and combine

Veal offers a great variety in the kitchen. For example, veal fillet or loin are suitable for baking or roasting. Veal neck and shank are ideal for stewing or cooking. The meat is not only easy to prepare but can also be endlessly combined with other ingredients, such as vegetables, pasta and sauces. This way, you offer your customers a tasty and versatile meat option.

 

Veal is preferably served pink. Your customer should let the meat come to room temperature beforehand. For a deliciously tender result, the customer should let the meat rest for a while under aluminum foil after frying. On our recipe page you will find a simple but delicious pure dish with veal fillet and sprouts-apple salad, which you can use in your store.

Jo Herbots

WOULD YOU LIKE TO HAVE MORE INFORMATION ABOUT OUR VEAL OR WOULD YOU LIKE TO TASTE OUR PRODUCTS?

Please contact us and we will look at the possibilities.

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