Veal milk-fed osso buco 2″

Description

Prepared from the whole leg, dwith a knife using the deboning by gravity method, the hock is detached with a knife from the leg at the tibia and femur articulation, the tibia bone heel side is cut with the saw in manner to see 50% of meat and 1″ of meat visible on feet side, the rear hock (center cut) is cut by saw into osso-buco slices of 2″ thick to fulfill the market’s needs.