Veal Tenderloin
Price
$124.99
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SKU: VEAFRA017
Availability:
-
In Stock
fresh: 2.5 lb avg
Price
$124.99
frozen: 2.5 lb avg
Price
$119.99
Price
$124.99
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:
- Remove tenderloin from packaging and trim chain muscle lengthwise with a utility knife.
- Use the knife to remove silver skin by sliding it under the skin in one motion along the length of the tenderloin.
- Pat dry, season generously with salt and pepper.
- 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.
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