Veal grain-fed osso buco 1.5″

Description

Prepared from the whole leg. With a kinife using the debonning by gravity method, the hock is detached from the leg at the tibia and femur articulation. The tibia bone heel side is cut with the saw in order to see 50% of meat and 1″ of visible meat on the feet side. The hind shank (cut center) is cut into slices of osso-buco 1 1/2″ thick and classified to meet the market needs.