Description
The gelatin-rich heel of the veal leg for silky braises.
Best for: Braising, stews, soups.
Pale, tender milk-fed veal from specialist Dutch producers.
Supplied chilled and vacuum-packed (0–4 °C).
Netherlands
Fig. 01 — IMPS 350
Veal · Heel Muscle
Dutch Veal Heel Muscle
EGP 700 / kg
The gelatin-rich heel of the veal leg for silky braises.
Priced per kilo; whole pieces are weighed before delivery. Mix any cuts to reach the EGP 1,000 minimum order.
- Origin
- Netherlands
- IMPS / NAMP
- 350
- Avg. piece weight
- 0.8–1.5 kg
- Storage
- Chilled, 0–4 °C
- Slaughter
- Halal certified
- Chilled cuts travel at 0–4 °C and should go straight into the fridge. Use within 3 days of delivery, or freeze on the day.
- Frozen cuts travel at −18 °C. Thaw slowly in the fridge (allow about 24 hours per 2 kg) — never at room temperature.
- Whole primals are vacuum-packed. Keep them sealed until you are ready to portion.
- Prices are per kilo. Whole pieces vary in weight, so your final amount is confirmed on the scale before delivery.
Heel Muscle