The porterhouse chop offers the best of two tasty worlds: the tenderloin and the strip. Imagine a filet mignon steak and a strip steak with a T-bone between them. That’s the porterhouse – all 16 ounces of it.
Only in this case, it is velvety milk-fed veal. Rosy pink and tender as can be, the veal porterhouse is a great steak alternative.
Season with salt and pepper, then pan sear or pan roast. Maybe add a little butter, and fresh thyme or rosemary. A reduction with demi-glace and some cream will serve as a sauce. Keep it simple and let the pure flavor shine.
Just the facts
- Humanely raised in a stress-free environment
- Never caged or penned
- Male Holstein stock, raised to a maximum of 425 pounds
- Diet of high-quality natural milk protein product, pure spring water
- No antibiotics, no hormones, ever
- Never irradiated or injected with any substance
- Sold in an uncooked state
- Product of USA & Canada
- 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. 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.
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.