Boneless veal calf face — the cheeks, jowl, and face meat of the calf, deboned and cleaned. A traditional French and Italian delicacy used in tête de veau (calf's head) preparations, pressed terrines, and richly flavored braises. The collagen content is extraordinary, and the flavor is more delicate than beef cheek with a silky, gelatinous result.
Cut Details Milk-fed veal | Specialty cut | Boneless face Traditional French/Italian preparation Fresh never frozen
Butcher's Tip: Blanch briefly before braising. Braise at 300°F in a court-bouillon for 2.5–3 hours to an internal temperature of 165°F+ until completely tender. Serve warm with sauce gribiche or sauce ravigote for the classic French tête de veau. Alternatively, press into a terrine and serve cold.
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Boneless veal calf face — the cheeks, jowl, and face meat of the calf, deboned and cleaned. A traditional French and Italian delicacy used in tête de veau (calf's head) preparations, pressed terrines, and richly flavored braises. The collagen content is extraordinary, and the flavor is more delicate than beef cheek with a silky, gelatinous result.
Cut Details Milk-fed veal | Specialty cut | Boneless face Traditional French/Italian preparation Fresh never frozen
Butcher's Tip: Blanch briefly before braising. Braise at 300°F in a court-bouillon for 2.5–3 hours to an internal temperature of 165°F+ until completely tender. Serve warm with sauce gribiche or sauce ravigote for the classic French tête de veau. Alternatively, press into a terrine and serve cold.
You can receive the package between November 01 and November 03
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