Greek veal turtougita 1kg

🥩 Greek Beef Tourtougita – Rich Flavor & Soft Texture for Slow-Cooked Dishes

The turtugita is cut from the rear part of the animal , near the rump , and contains plenty of collagen which, with proper cooking, turns into gelatin , giving it a soft texture and rich flavor .
This is a piece of Turkish delight when slow-cooked, ideal for oven-cooked dishes , stews , lemonade or braised dishes.

✅ 100% Greek Beef
✅ Fine cut with rich flavor
✅ Ideal for slow cooking & oven
✅ Rich in collagen and protein
✅ Soft, juicy and aromatic

🔪 A few words about cutting

The turtugita (also known as the “eye of knuckle” or “tritip section”) is located on the rear of the animal, near the knee .
It contains tight fibers and collagen , which make it ideal for slow cooking in an oven or pot .
When cooked properly, it becomes very soft and acquires a rich, full aroma .

🍳 How to cook it

• Casserole: Cook with tomato or lemon for 2-2.5 hours on low heat.

• Oven / Casserole: Bake at 170-180°C for 2.5-3 hours with potatoes or vegetables.

• Stew or Kokkinisto: Combine with onions, red wine and tomato.
  💡 The longer it simmers, the more delicious it becomes.

🍽️ Serve me

• Baked potatoes, rice or mashed potatoes

• Tomato or lemon sauce

• Fresh bread or trahana

• Serve with red wine or beer.

❄️ Maintenance

• Refrigerator: 0-4°C up to 3 days

• Freezing: -18°C up to 6 months

🧾 Nutritional Information (per 100g of product)

• Energy: ~185 kcal

• Protein: ~21 g

• Fat: ~11 g

• Saturated: ~4 g

• Carbohydrates: 0 g

• Sugars: 0 g

• Salt: 0.13 g

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