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POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

POUNDED BEEF WITH CITRUS FLAVOUR

In compliance with current legislation, the classification of beef has been simplified and reduced to only two categories: veal and adult bovines.

Veal
The younger animal, ranging in weight from 180 to 230 kg, and also with a quite variable age. Veal is fed milk exclusively, and its meat is very light and rosy coloured with a fine texture, low in fat and high in water content. This type of meat is very digestible.

Bullocks
The “typical” beef, from an uncastrated male of a weight varying from 400 to 600 kg and beyond, aged not more than two years, which has not lost its baby teeth. Its meat is bright reddish pink in colour with a fine fibre, low fat content and greater digestibility than veal.
It is a tasty meat, appreciated for its yield of lean, soft cuts.

Beef
Very close to the bullock, beef comes from animals over two years of age. The meat is compact with firm white fat, and redness of the meat is brighter if the animal is younger. Beef always has great flavour and the highest food value.