Veal Tenderloin image number 0
Veal Tenderloin image number 1
Veal Tenderloin image number 2
Veal Tenderloin image number 0
Veal Tenderloin image number 1
Veal Tenderloin image number 2

Veal Tenderloin

Price reduced from $124.99 to Price $93.74
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SKU: VEAFRA017
Availability:
  • In Stock
fresh: 2.5 lb avg
Price reduced from $124.99 to Price $93.74
frozen: 2.5 lb avg
Price reduced from $119.99 to Price $89.99
Price reduced from $124.99 to Price $93.74
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

Cooking Techniques: Oven Roasting, Pan Roasting, Grilling, Sous-Vide

Preparation Steps:

  1. Remove tenderloin from packaging and trim chain muscle lengthwise with a utility knife.
  2. Use the knife to remove silver skin by sliding it under the skin in one motion along the length of the tenderloin.
  3. Pat dry, season generously with salt and pepper.
  4. Cook to medium rare – medium with your choice of cooking technique.

Preferred cooking methods: For pan roasting and oven finish, start by searing the tenderloin in a hot pan, then transfer to the oven for even cooking. Alternatively, for an even more tender result, try a sous-vide technique with a reverse sear. Vacuum seal the tenderloin and cook it in a water bath for 1 ½ hours before giving it a final sear for a perfect finish.

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.