There were a lot of events in town lately, and one event was the launching of the “Angliss Gold Bobby Veal”. I had the pleasure of attending the event hosted by Angliss Food Sdn Bhd, one of the pioneers in the distribution of Halal temperature – controlled food products. The event exhibited their 1st ever Halal Chilled Veal in Malaysia at The Traders Hotel with the presence of food industry professionals and chefs.

Angliss Food was appointed by Pizern Marketing Sdn Bhd, the strategic partner of EP Marketing Sdn Bhd as the sole distributor of the Halal Bobby Veal.

Angliss Gold Bobby Veal Launch Event in Penang by what2seeonline.com

The event started off with a presentation from representatives of both the company, giving everyone a little more insight into these young cattle, including where the animal comes from, the breeding and aging process before it gets to our plate. We learned much about the different cuts of meat, with different kind of cooking – grilling, braising and roasting.

Veal has the least fat of all the red meats. The meat is from the male dairy calves about four to six months old that have been fed solely on milk. The calves have a live weight not more than 170 kg (average 100kg).

Angliss Gold Bobby Veal Launch Event in Penang by what2seeonline.com

Different cut comes with different tenderness and also different price tags…


The calves are halal slaughtered and chilled. Delivery of the meat to the neighboring states is much faster as EP Marketing has its own feedlot center in Rantau Panjang in Kelantan. This in turn guarantees freshness.

Angliss Gold Bobby Veal Launch Event in Penang by what2seeonline.com

Banner displaying the different cuts


Several cuts of meat were slow cooked by Chef Siva till rosy pink, with a lovely brown crust.

Angliss Gold Bobby Veal Launch Event in Penang by what2seeonline.com

Chef Siva hand cut the cooked veal

Angliss Gold Bobby Veal Launch Event in Penang by what2seeonline.com

Angliss Gold Bobby Veal Launch Event in Penang by what2seeonline.com

The meat of the young calf was tender, with a delicate mild beef taste. I leisurely savor every bite of it. I enjoyed the event, which enhanced me with much information to the origin of the meat.

Angliss Gold Bobby Veal Launch Event in Penang by what2seeonline.com

Beautiful meat with tender texture

As much as I liked eating the veal, I would love to have it with an assortment of greens too. I am really looking forward to seeing the restaurants and hoteliers introducing the veal in their menu.

Angliss Gold Bobby Veal Launch Event in Penang by what2seeonline.com

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This entry was posted on Saturday, August 21st, 2010 at 10:54 am and is filed under Events, George Town, Halal, Hotels, Launching, Penang. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

6 comments so far

 1 

wish i can try some of this beautiful meat!

CK Lam Reply:

It does looked tempting…perhaps you can try soon.

August 21st, 2010 at 12:25 pm
 2 

a lot of chefs are using other cut to replace the more popular cuts.

CK Lam Reply:

I am sure every chef uses the cuts that they find suitable for their customers :)

August 21st, 2010 at 1:16 pm
Christina Machado
 3 

hi, u have a lovely blog…i visited penang in July 2010 and liked it so much that i have booked tickets to see the CNY in Penang on Feb 4. Just wanted to know if this is a good time to visit and would the chinese hawker stalls, shops etc be open during this time? thanks!

CK Lam Reply:

In the last few years, most of the shops and eateries were opened during the CNY. I foresee that they will do the same this coming CNY.

August 22nd, 2010 at 12:01 am
 4 

If only I can go there cut a piece of meat myself and grill it …. Yum …..

CK Lam Reply:

I am sure you will love to get your hands on the meat. I can’t resist it too.

August 23rd, 2010 at 10:18 pm
 5 

woah…lots of meat…can take some to bbq it…kekeke

CK Lam Reply:

Great suggestion too!

August 24th, 2010 at 12:13 pm
 6 

Cool…I wonder which part would be the softest of them all hahaha…

CK Lam Reply:

The meat is from the four to six months old calves, hence most part is soft and tender.

August 28th, 2010 at 6:00 pm

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