Midfield - Australian - Veal Liver. Grass-Fed Trimmed

Price: ฿790 per kg

What it is — and what it's famous for

Veal is famous with cooks who waste nothing — nutrient-dense, deeply flavoured meat that rewards confident, brief cooking or patient braising, and punishes hesitation with toughness if overheated. This is Midfield, Australian veal in Bangkok at ฿790/kg, to cook at home.

Flavour & texture

Intense, mineral and savoury, with a rich texture unlike ordinary muscle meat. Freshness, careful trimming, dry surfaces and accurate cooking keep the flavour clean and the texture tender.

How to cook

• Best methods: pan-sear, grill, or braise, depending on the piece.
• Prepare as the piece requires, pat very dry and season well. Sear liver and similar cuts briefly over high heat 2-3 minutes per side until just cooked; braise tongue, cheeks and tougher pieces gently until completely tender.
• Temperature: Cook liver to just piping hot with a blush or just-set centre as preferred, and other offal through until tender and piping hot. When in doubt, cook through fully.
• Rest & thaw: Rest 5 minutes for seared pieces, longer in braising liquid for slow pieces. Thaw overnight in the fridge and use promptly; offal is best cooked soon after thawing.

Serving & pairs with

Serve with onions, bacon, mash, mustard, herbs or rich pan sauces that suit its depth. Allow 150-250g per person, as offal is rich and a little satisfies.

Product details

• Brand / origin: Midfield, Australian
• Feed / grade: Grass-Fed, Grass-fed
• Pack: 1 Liver (0.65kg ±50g) ฿515