Victoria Pasture Raised Veal

Victoria Pasture Raised Veal

  • • Free Range on Open Pasture
  • • Grass & Mother’s Milk Diet
  • • Humanely Raised in Australia
  • • From Beef Breeds Instead of Dairy Breeds
  • • Hand Graded for Finest Quality
  • • No Antibiotic or Hormone Growth Promotants

Raised the way veal used to be, Victoria Veal is the epitome of free range – calves are raised on massive pastures (1 acre per animal stocking rate) on a natural diet of grass & mother’s milk.

Beef breeds produce better veal, but other veal programs use dairy breeds because they’re buying their calves from the dairy industry. Victoria Veal comes from beef breeds like Black Angus & Hereford, producing superior flavor & texture.

Hand graded quality. Victoria Veal is graded by hand, cut by cut, by two independent sets of graders on the basis of color, fat distribution, texture& butchery. This ensures only the very best goes into the Victoria Veal program.

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available items

  • 7-Rib Frenched Racks
  • Bottom Rounds
  • Eye Rounds
  • Flank Steaks
  • Top Sirloins
  • Chuck Rolls
  • Butt Tenderloins
  • Knuckles
  • Cap Off Top Rounds
  • Striploin
  • Tenderloins
  • Center Cut Hindshanks
  • Hindshank Osso Bucco
    (2”, 2.5” or 3”)
  • Foreshank Osso Bucco
    (2”, 2.5” or 3”)

Le Quebecois Grain-Fed Veal

All Natural 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 it 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

Stable Prices: Prices of Le Québécois Grain-fed veal are more stable than milk-fed veal. Visit for more information.

available items

  • 6-Bone Racks RTS (5.75-6.75lb/pc or 6.5-7.5lb/pc)
  • Cap Off Top Round, Trimmed
  • Boneless Striploin, 0x0 (Down to Silver)
  • Block Ready Loin – 2x2, Cav Cln, Part/Chined
  • Leg Cutlets, IQF, P/P – 4 or 5 oz
  • BHS (Bottom Round, Knuckle, Sirloin)
  • Top Sirloin Butt, Trimmed
  • Butt Tenderloins
  • Whole Tenderloins (Equiv. 189A)
  • 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
  • St. Louis Spare Ribs
  • 16 oz Porterhouse Chops
  • Frenched Rib Chops – 12/14, 14/16, 16oz
  • Cheek Meat
  • Liver Slice, IW – frozen, 4oz
  • Sweetbreads, Jumbo or Regular
  • Ground
  • Marrow Bones (Cut Femur)
  • Mixed Bones
  • Glace de Veau, 75% reduction
  • Call for other cuts!

Milk-Fed Veal

The finest traditional veal from Quebec.

available items

  • 6-Bone Racks RTS
  • Cap Off Top Rounds, Trimmed
  • Top Sirloin Butt, Trimmed, Boneless
  • Boneless Striploin, 0x0 (Down to Silver)
  • Flank Steak
  • Butt Tenderloins
  • BHS (Boneless Leg: Bottom, Knuckle, Sirloin)
  • Call for other cuts

New Zealand Petite Veal

Petite veal (aka suckling veal, bobby veal) is supremely tender with a delicate flavor. It’s raised on a 100% grass & mother’s milk diet, without sub-therapeutic antibiotics or growth hormones.

available items

Frenched Racks
  • 12/16 oz
  • 16/20 oz
  • 20/24 oz
  • Tenderloins
  • Hindshanks, Hock Off, 14/16oz/pc
  • Marrow Bones


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