Veal French rack – 6 ribs, frenched (bone cleaned)

6-Rib Veal Rack

The 6-rib veal rack is the central part of the animal from which delicious ribs or steaks with bone, consisting of the tenderloin and sirloin, are obtained.

Veal is a white meat and in grilling the ribs it is necessary to ensure that they are neither too rare nor too well done so that they dry up: the goal is that they remain tender and succulent on the inside. Bahlmann’s philosophy is to select only healthy and strong calves from a muscular point of view. In this regard, large spaces and breeding practices that are respectful of the animals’ welfare make the difference.

Only a few carefully chosen local farms, with which Bahlmann establishes a mutual relationship of collaboration: the company listens to breeders’ point of view, proposes solutions and updates them on the development of new production techniques for caring for the calves. The key factor is that calves are local, so they do not suffer any stress related to travel (it is customary in this particular sector for calves to be born on European farms – primarily French and German – and for the animals to be transported to Italy and fattened locally).

The calves are carefully selected based on their sex, breed, age and weight: they are then transferred within Bahlmann’s farms where they can socialize with each other, spontaneously establishing their leadership and living a happy and stress-free life. Bahlmann provides guidelines that are carefully followed at every stage of production, including by the breeders from whom Bahlmann buys the animals. This takes place thanks to internal – but above all external – controls carried out by government bodies to ensure compliance with the applicable requirements.

The end result is a veal meat of incredible quality: sweet, delicious and refined!

The company

A natural diet rich in nutrients is an important aspect for a quality, genuine calf. To raise its calves, Bahlmann relies exclusively on self-produced feed: the calves are fed an ideal daily diet of milk together with mixtures of straw, müesli and grains.

Origin

Germany

Type

Veal meat

Format

vacuum-packed, in approximately 2.5 kg packs, fresh

Preparation

Depending on the specific cut, open the vacuum-packed product 1 or 2 hours before cooking, so as to oxygenate the meat, allow it to regain its original color and allow it to reach room temperature, the optimal conditions for fully appreciating the meat.

Specifications

Calf slaughtered at an age younger than 8 months

Born in: Germany

Bred in: Germany

Slaughtered in: Germany DE NI 10107 EG

Butchered in: Germany DE NI 10107 EG

Storage method: store between 0 and 4 °C

Company name and address: Hubert Bahlmann Gmbh & Co. KG-Muehlenweg 30-49699 Lindern, Germany

CE mark: DE NI 10107 EG

Ingredients that contain allergens are highlighted in BOLD.

Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.

Accuracy of the specified weight: the indicated weight may vary slightly based on the specific cut of the piece or the type of product.

For more information on the technical characteristics of the product, please contact our Customer Care team