Veal Porterhouse Chops

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Veal Porterhouse Chops

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Starting at $33.99

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    Frozen / 1 Chop (16 oz avg)
    $33.99
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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.

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All orders ship via FedEx Overnight. You choose your delivery date - up to 30 days in advance. Orders placed before Noon ET, Monday-Thursday can be delivered the next business day.

The veal porterhouse chop is a tender steak alternative. Simply pan sear and stir up a sauce for a quick meal any day of the week.

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

  • 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.

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.

Our Veal

We work with a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle, known for meat not dairy. The veal calves are given mother’s milk for two weeks and then weaned onto a milk formula diet. Arguably the most humane veal in the world today, it is only available in the U.S. at D’Artagnan.

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