Veal blade house steak

Veal is easy to digest, low in cholesterol and rich in vitamins and minerals. A real piece of meat that fits into any menu. It has a mild flavour and is widely appreciated and used in international cuisines.

The veal blade is often stewed, but high-quality meat can be served red. The fat and membrane are removed from the blade. The sinew is also removed, leaving two 'slices' of meat or steak, often called house or flat iron steak.

Makes 1300g.