Our roast is the perfect petite packet of veal. It’s a manageable size for the home cook.
It offers tender, pink meat with real flavor, unlike the pale veal more widely available.
This chuck roast comes from the shoulder, and it’s rolled and netted for ease of cooking.
Stuff it with mushrooms, breadcrumbs and garlic and roast it. Or braise it long and slow in savory liquid (veal demi-glace is a must).
After that meal, you’ll be singing the praises of veal.
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.