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This is a high end Veal product beloved by serious Chefs and Culinarians around the world. 

Pan searing and finishing in the oven or grilling is the way to go. Don’t overcook- slightly pink in the middle is the goal.

Text me if you have questions

908-415-0252

Veal is difficult to find in any store these days. These thin cutlets are cut from the Top Round of Veal which results in a premium product. These thin cutlets will thaw quickly. Great for breaded veal dishes.

This is a delicacy in France. So much so that if I’m in a French Restaurant and Calves Brains are on the menu I’m ordering it with no hesitation. I would be glad to show you the preparation if your interested.

Sweetbreads are a delicacy in French cooking. They are the thymus gland of the Calf. I realize this doesn’t sound appetizing but they truly are delicious in the hands of a capable Chef. I’d be happy to give a demonstration to prove my point.