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Carmangeria Ozana
Carmangeria Ozana Beef Brisket with Bone
ca. 0.54 kg3 DAYS AVERAGE FRESHNESS
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- Description
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Carmangeria Ozana Veal Breast with Bone.
Veal breast is a succulent and delicate cut of meat, usually sourced from young animals that have been fed on their mother's milk. The meat has a light pink or pale pink colour and is very tender and flavourful.
Veal breast is a popular choice in gourmet cuisine, being considered a delicacy. It can be cooked in many different ways, including frying, roasting or grilling. Due to its delicate texture, it is important to cook it over medium or medium-rare heat in order to preserve its juiciness and flavour.
It is a rich source of protein and nutrients, such as iron and vitamin B12. It can be served with side dishes such as grilled vegetables, mashed potatoes or risotto. A popular combination is also with sauces made from aromatic herbs or with red wine sauces.
Overall, veal breast is an excellent choice for those looking for a succulent, delicate and healthy meat, suitable for a special meal or a festive occasion.
Storage conditions
Store between 0 and 4 degrees.
To know
Because we care a lot about quality and hygiene standards, as well as the safety of our consumers, every Monday we sterilize the cutting and processing unit. Therefore, all our activity is stopped, including deliveries to Sezamo. We promise that you will find us with the same safe and quality products, starting from Tuesday.
About the producer
Founded in 1993, Carmangeria Ozana has aimed to attract customers through the quality of its products from the very beginning. We process meat from our own farm or from other top-tier partners in the Romanian industry, all at the highest quality.
The Top Chef MACELAR concept aims to create an environment in which Romanian butchers try to surpass the current practice of the industry in its various stages of production: general preparation, meat cutting, display and creative use of beef, pork, sheep and poultry products. In the two days of the event, on May 5 and 6, the competition enjoyed the best audience. There were six teams that competed with courage and determination for the grand trophy Top Chef MACELAR.
Over a period of three hours and a quarter, each competing team had at their disposal half a beef carcass, half a pork carcass, a whole lamb and five chicken carcasses, which they transformed into value-added products. The participating teams were able to provide their own spices, marinades and side dishes to finish the products designed to inspire and push the boundaries. The jury, made up of independent referees, selected by the organizers from among the most important specialists in the industry, scored each team based on technique and skills, workmanship, product innovation, overall finish and presentation.
In this field, innovation is very important, the category of semi-prepared, ready-to-cook, ready-to-eat products must be developed, as well as the cutting styles of meat in different categories, such as pork, chicken, beef or lamb. The positioning and presentation of these products is equally important. Romanians like already established products (mici, sausages, burgers), but research and well-trained people are needed to create new products, aligned with popular taste trends at a global level.
Durability
Piept de manzat.