67 © 2017 2019 DEMI GLACE – ALL NATURAL 75% REDUCTION Grain-Fed: 4lb Pure demi-glace is chef made in a real kitchen from Le Quebecois veal bones. No roux (cooked flour), other thickeners, preservatives or added salt are used, so this demi-glace has a pure flavor suitable for use as a base ingredient in a wide variety of sauces, soups, braises, stews & other recipes. More info and recipe ideas at www.vealdemi.com BUTCHER INFORMATION: Made from a higher gelatin bone blend – mixed bones PLUS marrow bones, neck bones, & scalded calf feet. Preservative free and glace de veau consistency (heavily reduced, but still liquid). Can be used straight from the tub or turned into veal stock by adding water. COOKING/PLATING TIPS: Demi-glace can be added to soups, braised dishes & sauces to introduce rich veal flavor, a desirable rich brown color, and a smoother mouthfeel (due to gelatin). Demi-glace is an essential ingredient in Sauce Espagnole, one of the five foundational “mother sauces” of classical French cuisine. INGREDIENTS: Veal bones (mixed bones, marrow bones, neck bones, scalded calf feet), water, carrots, onions, celery, tomato paste (tomatoes, salt, citric acid), leeks, and bay leaves. MENU TYPE: Medium Price Point. Can be used in dishes from around the world. GROUND Versatile and adaptable, ground veal can be used in traditional Italian preparations such as polettone (meatloaf), to create sauces such as bolognese or stuffed pastas, meatballs, burgers, kefta, and more. BUTCHER INFORMATION: 80/20 lean. COOKING/PLATING TIPS: Use ground veal as you would other ground meats: to create meatloaf or meatballs, stuffed pastas, sauces such as ragu or bolognese, kebabs and even burgers. MENU TYPE: Low to Medium Price Point. Ground veal is ideal for Italian restaurants and is adaptable to a variety of menus. 67