Veal Flank Steak
If you combined pork and beef, the result would be veal. With a slightly beefy flavor and fine, pork-like texture, it makes for a fantastic steak.
And with veal, you can indulge in lighter flavors, like creamy sauces, more delicate herbs, mustard, capers … things that would not necessarily go with ruddy beef. Not to mention white wine as an accompaniment.
Veal flank steak can be grilled (our favorite method), pan-seared or broiled. As a thinner cut, it cooks quickly, so take care not to overdo it. If you marinate, go no longer than 30 minutes to maintain the best flavor. Acids like lemon or vinegar begin to break down the tender texture if left too long.
Slice against the grain for best texture.
Like everything else at D’Artagnan, our veal is raised humanely to produce the best flavor. We work with a cooperative of small farms in upstate New York and Canada that raise Holstein calves on milk formula alone. The calves are never individually caged or penned.
Instead, they are raised in group housing, in open spaces with clean straw bedding, free to socialize with other calves in a sunlit, comfortable environment.
These unique veal barns have been lauded by Dr. Temple Grandin, an expert on humane animal husbandry. The barns are temperature controlled, with ample air circulation and plenty of space for free movement; the calves have access to the outdoors when weather permits. The farmers strive to minimize stress on the calves, and limit the number of calves per barn.
The feed consists only of a high-quality milk protein product and pure well water, to which the calves are allowed 24-hour access, via a highly technical nipple feeding system. They are never administered any GMO products, antibiotics or growth hormones. Our veal farmers achieve a careful balance between tradition and technology, weighing the calves to determine their nutritional needs and monitoring them carefully to ensure their health and well-being.