VEAL MEAT, is the very young beef that is slaughtered with less than a year of life usually at three months of age. Its flesh is soft and easy to digest. It contains saturated fats so it is not suitable for people with cardiovascular problems.

Almost always what we consume is the calf (male), since the females are those that are left to give more offspring and milk.

The first quality VEAL MEAT is rosé white, (if it is grey, not so fresh), firm to the touch. Its fat is scarce in creamy color. “Lechal” veal, because it has fed on only milk.

The VEAL MEAT of second quality, is darker, because it has been fed with mealy products and not with milk.

The VEAL MEAT of third quality is redder, the fat is more yellow and abundant. Usually these animals have already grazed.

The veal should always be prepared well cooked whatever its cooking method. Preferably in stews or grilled, because it does not have much juice.

Despite its classification by categories, all its meat is first for being very young animals.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because its lifespan is shortened), maximum 30 minutes not to interrupt “the cold chain” of Turkey, which prevents the proliferation of bacteria that cause disease.

If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells.

Also when you arrive at your destination, place them immediately in the refrigerator.


As a strong dish or as an ingredient in countless preparations (frying, stewing or baking), among others, because you can use any method of cooking.

The “Mamona” or “Veal a la Llanera” is a typical dish from Colombia and Venezuela, very delicious (roasted).


As soon as you get home with the meat, it should be portioned and packed in plastic bags according to the amount and weight you want for each meal. Then it freezes.  Its refrigerated duration is approximately 3 days. Frozen, 8-12 months approximately, without interrupting its freezing.


Freeze. Cool.


8-12 months approx. 3 days approx.


If the meat has been thawed, it should not be re-frozen.  

It is essential to wash with soap and water, anything that has touched raw meat (hands, containers, tables, inns, trays, etc.) before and after handling, even if the raw meat of another kind of animal is to be continued.

Always wash everything after each process.

The meats must be bought at the end of the market, so that the “cold chain” of the product is not lost. Also when you reach your destination, place them D immediately in the refrigerator.