Veal Hip (Trimmed Sirloin Butt)
This is a petite portion of boneless veal from the sirloin that is similar to the top round, only smaller and finer grained. It’s ideal for cutting into medallions or veal cutlets, and pounding flat for scaloppini, paillard, or schnitzel. When cutting it, note that the grain runs in two directions, so take care to slice against the grain. Our imported, French, milk-fed veal – arguably the most humanely raised and best-tasting veal available on the market – is exclusively available in the U.S. at D'Artagnan.
- 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
Cooking & Serving
Keep veal a little rare – use a meat thermometer and the same temperature to gauge a steak – medium would be 130- 135 degrees F. When you cook meat on the bone, heat is retained in the bone, which continues the cooking process even while the meat rests. So remove your veal from the heat about 5 degrees before the target temperature. This will avoid overcooking, and compromising the tender texture.
Veal pairs well with mushrooms and fortified wines like Madeira, Marsala and Sherry. Try cream sauce with truffle (or truffle butter) for another good match.