These exceptionally tender, milk-fed veal chops are a cinch to prepare and make an elegant presentation on the plate.
How many ways can you enjoy these sizeable veal chops with pale pink, delicate meat?
We've got some ideas for you: slit open and cram with prosciutto, cheese and whatever herbs you like. Or pound the chop with a mallet for schnitzel (break with tradition and leave the bone).
Sear in a hot pan and finish with a mustard and cream sauce, for a simple one-pan recipe. If you have chanterelle mushrooms, use them. Their fragrant and fruity flavor is ideal for veal.
Serve these juicy, flavorful veal chops for special occasions when you want to impress your guests.
Why limit yourself though? Veal chops make a quick and simple meal when you just want to treat yourself to something really delicious.
Just the facts
- Exclusively available at D’Artagnan
- Humanely raised in a stress-free environment
- Never caged or penned
- 5 Freedoms compliant, a strict EU standard
- Male Charolais and Limousin breeds
- Raised to 6 months, a maximum of 450 pounds
- Milk-fed; 14 days on mother’s milk, then a high-quality natural milk formula
- No antibiotics or hormones
- Never irradiated or injected with any substance
- Sold in an uncooked state
- Product of France
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Like everything else at D’Artagnan, our veal is raised humanely to produce the best flavor. This is the only place in the United States you will find this exquisite veal. We work exclusively with a cooperative of small farms in Southwest France that raise Charolais and Limousin breed cows, prized for meat, not dairy production. The veal calves are not simply a by-product of the dairy industry but are raised for their quality meat. They live in group housing, in open spaces with clean straw bedding, free to socialize with other calves in a sunlit, comfortable environment.
Their diet is different than the average veal calf that is removed from mother’s milk immediately. Our calves get mother’s milk for 14 days before being weaned onto a milk-based formula for the remainder of their life cycle. They are not grain-finished as is so common in veal production.
This is an important distinction because mother’s milk is important in building and stabilizing a young mammal’s digestive processes. In this more costly process calves are properly weaned to ensure they have an easy transition to a milk-based formula feed. They also get a daily ration of natural ruminants to aid in digestion, along with clean, mineral-enriched water, and iron. This important nutrient keeps the calves healthy and is often withheld by other veal farmers to produce pale veal meat.
Our French veal complies with the “5 Freedoms” statutes of the E.U., a guarantee that far exceeds the humane standards for veal in other countries. These are the freedom to express normal behavior; freedom from thirst, hunger and malnutrition; freedom from discomfort; freedom from pain, injury, and disease; freedom from fear and distress.
We are proud to work with these French farmers who are famous for providing the highest quality veal to the best restaurants, and butcher shops throughout France and Europe. After all, France is the largest consumer of veal in the world, and expectations of quality are high.