Veal Porterhouse Chops image number 0
Veal Porterhouse Chops image number 0

Veal Porterhouse Chops

Price reduced from $39.99 to Price $28.39
29% OFF Our Leap Year Collection
  • In Stock
frozen: 1 Chop (16 oz avg)
Price reduced from $39.99 to Price $28.39
Frozen products may thaw in transit
Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy) and follow the stringent European Union 5 Freedoms system to provide the best environment for the calves, which are never caged or penned and are antibiotic- and hormone-free.
  • Exclusively available at D’Artagnan
  • Humanely raised in a stress-free environment
  • Never caged or tethered
  • 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
  • Subscription Eligible

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.

We work with a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds, well-known as beef cattle. The veal calves are not simply a by-product of the dairy industry but are raised for their quality meat. To support their development and natural immunities, they get mother’s milk for two weeks before being weaned onto a milk-based diet.

The calves live in group housing, in open spaces with clean straw bedding, free to socialize with other calves in a sunlit, comfortable environment.

Arguably the most humane veal in the world, 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.