• RSS Feed RSS Feed
    • Add to Google Reader or Homepage
    • Add to My Yahoo!
    • Add to MSN
    • Subscribe with Bloglines
    • Subscribe in NewsGator Online
    • Add to My AOL
    • Subscribe in Rojo
    • Add to Technorati Favorites!

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
See our Weekly Specials
April 14th - 18th 2014
100% Grass Fed Black Angus Beef
from New Zealand

Brisket - $3.10/lb.

Rump Cap (aka Coulotte, Picanha) - $3.95/lb.

Outer Skirt Steaks - $5.50/lb.

Boneless Short Rib - $5.95/lb.

4-5lb
Tenderloins - $10.25/lb.

Le Québécois
All Natural Grain-fed Veal

16 oz.
Porterhouse Chop - $8.50/lb.

Cap-Off Top Rounds - $9.50/lb.

SILERE
Alpine Origin Merino Lamb

4-Rib
Shoulder Rack - $8.95/lb.

8-Rib
Frenched Racks - $13.95/lb.

Berkshire Pork
..aka.. Kurobuta Pork

Whole Spare Ribs - $3.25/lb.

St. Louis
Spare Ribs - $5.25/lb.

Baby Back Ribs - $6.75/lb.

Assorted Game

Wild Boar
Boneless Shoulder - $4.95/lb.

Venison 3”
Hindshank Osso Bucco - $6.50/lb.

Bison Ground Meat - $6.95/lb.

Rabbit
Bone-In Saddles - $7.95/lb.

Wild Produce from Oregon

Stinging Nettles - $5.25/lb.

Watercress - $6.50/lb.

Miners Lettuce - $6.95/lb.

Wood Sorrel - $7.50/lb.

Fiddlehead Ferns - $8.50/lb.

Petite Veal Hindshanks - $2.95/lb.