Delicious veal is available in the current FIRE&FOOD 02/22!

As a trained chef and master butcher, Karl-Heinz Drews aka Kalle is passionate about the international BBQ scene, including with the “Barbecue Kings” on DMAX. Seen internationally. www.karlheinzdrews.de


Veal comes from cattle that are no older than eight months. If the animal has not yet been weaned or has only just been weaned from milk, the meat is pale pink and has a fine structure with only a little silky, shiny, white fat. The meat from animals that already eat grass has a darker and coarser texture. Veal impresses with its tenderness. It is lean and does not have a distinctive taste of its own. But it absorbs the flavors of vegetables and herbs that are cooked with it excellently and goes well with hot spices and sauces.

FIRE&FOOD meat and grill expert Karl-Heinz “Kalle” Drews has put the meat of the young cattle in the spotlight for the current issue 02/22. His delicious recipes for Ossobuco, stuffed veal cutlets and stuffed
Saltimbocca with pearl barley risotto is waiting to be grilled by you! Simply amazing!

Look forward to the new issue of FIRE&FOOD! The official release date is April 29, 2022.