The Freddy Hirsch Group has a recognized reputation for the highest quality standards. It operates a world-class ingredients milling and blending facility in Cape Town which qualifies to take part in the internationally recognised AIB Food Safety program.
- The longer the meat is cooked, the drier the end product becomes.
- All cuts of veal except the shank and neck are suitable for dry heat cooking.
- When seasoning your meat only use salt on fat and not on the meat.