Veal Red Tail per LB (Fresh)

Gelatin and bone; the two most important constituents of stew or soup. To find these two in most generous proportions, look no more than ‘Veal Red Tail’. Traditionally called and obtained from ‘oxtail’, nowadays more popular Veal tail is tenderer, sweeter, subtler counterpart to mature oxtail. A hearty meal with ‘Veal Red Tail’ is waiting for you.