Description
A tender cut from the upper part of the breast, with lots of cinter-muscular fibre , suiτable for stewing (‘stifado’, in tomato sauce, ‘giouvetsi’, in lemon sauce) or for minced meat, but it can also be braised or grilled.
10,40€ /Kg
Veal top sirloin cap of Greek husbandry. Cut from the chuck.
A tender cut from the upper part of the breast, with lots of cinter-muscular fibre , suiτable for stewing (‘stifado’, in tomato sauce, ‘giouvetsi’, in lemon sauce) or for minced meat, but it can also be braised or grilled.