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Le Québécois Grain-fed Veal

Natural Diet: Le Québécois calves are raised on a natural diet of corn, whole grains, milk-formula, and fresh water. This is good for two reasons. First, grains give the meat subtle marbling that infuses the meat with flavor, while maintaining the tenderness that veal is known for. Second, grain-fed veal contains more iron and other minerals to enhance its flavor and calf health.

Humanely Raised: Le Québécois farmers follow a strict animal welfare code. Their calves are raised in group corrals (not individual crates) with excellent air circulation and natural sunlight, temperature control and room to move.

No Added Hormones or Sub-therapeutic Antibiotics

Visit grainveal.com for more information. Veal Cooking Guide  

  • 6-Bone Racks RTS (5.75-6.5lb/pc or 6.5-7.5lb/pc)
  • Cap Off Top Round, Trimmed
  • Boneless Striploin, 0x0 (Down to Silver)
  • Butt Tenderloins
  • Whole Tenderloins (Equiv.189A)
  • BHS (Boneless Leg: Bottom, Knuckle, Sirloin)
  • Top Sirloin Butt, Trimmed
  • Frenched Rib Chops - 12/14, 14/16, 16oz
  • 16oz Porterhouse Chops
  • Block Ready Loin - 2x2, Cav Cln, Part/Chined
  • Leg Cutlets, IQF, P/P – 4 or 5 oz
  • Top Round Cutlets IQF, P/P 4 or 5 oz
  • Hindshank Osso Bucco, C/C, 1.5", 2", 2.5", 3"
  • Foreshank Osso Bucco, C/C, 1.5", 2", 3"
  • Bone-In Short Ribs, 3x2.5" cut
  • Hindshanks, Hock-Off
  • Sweetbreads, Jumbo or Regular
  • Cheek Meat
  • Marrow Bones (Cut Femur)
  • Mixed Bones
  • Scalded Calf Feet
  • Ground
  • Brains
  • Veal Basil Tomato Mozzarella Sausage, 3oz links
  • Veal Spinach Artichoke Asiago Sausage, 3oz links
veal porterhouse veal porterhouse
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