D'Artagnan veal comes from a cooperative of small farms in New York State and Canada. Humanely-raised and milk-fed, the calves are never administered antibiotics by any method, for any purpose, including growth stimulation or disease prevention.
Our veal calves are male Holstein stock, and are raised by a cooperative of small farms in upstate New York and Canada. These farms offer stress-free environments where the welfare of the calves is the number one priority.
The veal calves are never caged or penned, but instead roam freely in groups of no more than 40 animals, in unique barns that have been lauded by Dr. Temple Grandin, an expert on humane animal husbandry. Calves have 24-hour access to pure well water and natural feed that consists of high-quality milk protein products only. No antibiotics or hormones are ever administered, nor are the animals ever irradiated or injected with any substance. In addition, all factors concerned with the calves' health, such as temperature and weight, are regularly monitored and recorded to ensure quality. They are raised to a maximum of 425 pounds and 18 to 20 weeks of age.
The result is a superior-quality meat that is extremely flavorful and pale pink in color. Veal is lower in fat and calories than beef, but still contains all the vitamins that beef offers. Comparably as lean as chicken or pork, but still very tender, veal is a staple in classic French and Italian cuisine.
Veal tenderloin lives up to its name. This most tender of cuts can be sliced into thick medallions, browned in a pan then finished in the oven, and dressed with a pan wine sauce. And what sauce would be complete without a bit of truffle butter stirred in? Tenderloin also lends itself to being stuffed, trussed and roasted in the oven. Try fresh or dried porcini mushrooms and chestnuts for a savory stuffing. And of course, truffles make everything taste better, so mix in our truffle peelings for the ultimate veal dish.
Nutrition Facts
"There is nothing as sublime as a fresh fig in season, gently roasted or caramelized, and served with tender veal. "
"A wonderful braising recipe which pairs the delicate flavor of veal with the robust porcini mushroom. We use dried porcini so the recipe can be made any time of the year. Note that the water used to rehydrate the porcini also serves as the base of the rich sauce. "
"Creamy veal sweetbreads are fried till crisp and served over a sweet carrot stew flavored with curry powder and caraway seeds."
