Top Quality Veal - a Special Delight
Organic veal is an exclusive product of Tyrolean organic farms. The secret to its top quality is that the calves are kept under species-specific conditions on straw and are fed on fresh organic milk. A slow growth rate and plenty of time spent in free-range conditions make the meat of organic milk fed veal particularly tender and delicious. Our organic farmers contribute substantially to the preservation of our unique cultivated landscape.
Only the Best From Organic Farms
Biokalbl is a speciality from Tyrolean small-scale organic farming, a product that is created in harmony with nature. The number of animals on the farm depends on the size of the available pastures. The organic farmer keeps only as many animals as he is able to feed with food from his own production. All animal food must be organic, the strict regulations concerning animal husbandry must also be observed. The calves are kept in small groups on straw and are allowed to live according to their nature and the needs of their species. Antibiotics, growth enhancers and genetically manipulated foods are taboo for organic farmers.
Healthy Nutrition
A slow growth rate and sufficient movement strengthen the muscles of organic calves in a natural way. This makes the taste of Bio-Kalbl so unique. Organic milk fed veal is the perfect choice for those who prefer a light cuisine! Its meat has a dark pink to reddish colour because the calves get plenty of fibre from hay and straw. The colour of meat is a good indicator of its iron content. The darker the colour, the higher the iron content. The secret of this juicy, tender and finely marbled meat is that it hardly loses water during preparation. Bio- Kalbl is versatile in use and can be cooked, fried, stewed or braised. Unlike beef, veal does not need to be matured. It is ready for consumption after three to four days, which is usually the time it reaches the shops. Bio-Kalbl is a true delicacy and stands for top-quality.
Trust is Good, Control is Better
A system of consistent and independent controls ensures that Bio-Kalbl is produced according to the strict criteria of organic farming. Compliance with all directives and the flow of goods from the farm to the abattoir and on to retail is strictly monitored. The individual farms are regularly examined by officially authorised monitoring organisations and receive a certificate of approval. The quality certificate “Qualität Tirol“ (Quality Tyrol) guarantees top-quality and includes the designation of origin “Grown and Produced in Tyrol”.
The Right Way to Achieve Quality and Taste
Tyrolean Bio-Kalbl is fed on organic milk and kept on straw, it is particularly tasty and rich in vitamins and minerals.
Bio-Kalbl is available in all MPREIS stores.
Ingredients for 4 Persons:
700 g Minced Bio-Kalbl (gusto, shoulder, neck)
2 Slices of toast
1/16 l Tyrolean cream
1/16 l Veal or beef stock
1 Egg
“Qualität Tirol“ mountain farmer’s butter, cooking oil, parsley, nutmeg and salt
Preparation:
Soak toast in water and squeeze out excess water. Combine the minced meat, toast, egg, cream, chopped parsley and spices and mix well.
Form patties and use the back of a knife to press a structure into the surfaces. Heat oil in a pan and slowly fry the patties on both sides. Remove patties from the pan, deglaze with stock and reduce it. Add pieces of cold butter and let them melt. Do not bring the sauce back to the boil. Serve the Butterschnitzl with the sauce.
Tip: You can add a decorative element by pressing a grid pattern into the patties with a suitable kitchen utensil.
Ingredients for 4 persons:
1 Bio-Kalbl veal shoulder (approx. 1.7 kg)
750 g Root vegetables (onions, carrots, turnips, celery, parsley root, leeks)
1/2 l Veal or beef stock
1/2 White wine
1/8 l Tyrolean cream
1 Tablespoon flour (pastry flour)
Salt, pepper, parsley, bay leaf, sage, cooking oil
Preparation:
Heat oil in a pan, add diced root vegetables and fry them lightly. Remove vegetables and put them aside. Heat some more oil and fry the spiced meat briskly all over its surface. Then deglaze with wine and allow it to reduce almost completely. Add the stock, sage and bay leaf and roast the meat in the oven at approx. 150°C. Add the stir-fried vegetables after about 90 minutes and stew for another hour.
Lift the meat out of the pan and keep it warm. Mix cream with a little flour and stir the mix into the pan to thicken the sauce. Bring to the boil briefly. Add chopped parsley and season to taste.
Ingredients for 4 persons:
500g Bio-Kalbl escallops
1 Red capsicum
1/2 Chinese cabbage
1 Carrot
1 Onion
80g Bean sprouts
1/2 Broccoli or 150g Brussels sprouts
Salt, pepper
Ginger
Soy sauce
1 Chilli pepper
Some sesame seed oil
Preparation:
Cut the meat into thin stripes and marinate it for 10 minutes in chilli peppers and oil. Fry the meat in the Wok, remove it and keep it warm.
Cut capsicums, Chinese cabbage and onions into stripes, cut broccoli or Brussels sprouts coarsely and stir-fry the vegetables, season with salt and pepper.
Add the prepared meat. Mix with ginger, chilli peppers and soy sauce, serve immediately.
Preparation time: approx. 30 minutes
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