62 © 2017 2019 Vitelco Dutch Milk-Fed Veal Vitelco Milk-Fed Veal is raised using traditional methods & diet, following the higher humane husbandry standards required in the European Union. The meat is produced to the exacting standards of European chefs, ensuring superb quality. The Dutch pioneered the modern veal industry, and have long been known for the exceptional quality of their product. Vitelco is an industry leader and has been producing top quality veal since 1955. Le Quebecois All Natural Grain-fed Veal Le Quebecois veal is fed a natural* diet of corn, whole grains, milk-formula, and fresh water. A grain diet gives the meat subtle marbling that infuses the entire cut with flavor, while maintaining the tenderness that veal is known for. Le Quebecois calves socialize with adequate space, move freely, and groom themselves in their multi-animal corrals. Canadian Milk Fed Veal Canadian milk-fed veal delivers the light color, mild flavor, and tenderness that chefs expect. Farmed following EU regulations for animal welfare. Customers can find additional information including cooking instructions & recipes organized by cut at grainveal.com *Minimally Processed. No Artificial Ingredients. • White Color, Mild Flavor & Excellent Tenderness • EU Standards of Animal Welfare • Raised in Holland • Certified Halal • No Added Hormones • No Sub-Therapeutic Antibiotics • Fed All-Natural* Diet • Humanely Raised • Transparent Supply Chain • Raised in Canada • White Color, Mild Flavor & Excellent Tenderness • Raised in Canada CANADIAN MILK-FED VEAL 6-BONE CHOP-READY RACKS Approx. 6.5-7.5lb Offering the presentation of lamb racks with the delicious flavor of veal, these racks are ready to be cut into chops, giving chefs the choice to roast whole and slice before service or to first sepa- rate the racks into single or double chops. (In-house butchery provides a small food cost savings and allows chefs more versatility & control for whole rack or individual chop applications.) BUTCHER INFORMATION: Cut from the Rib primal. Chine and featherbone removed; RTS. COOKING/PLATING TIPS: Whole racks can be seared and roasted. Bone-in individual chops can be grilled, broiled or pan-roasted; chops can also be stuffed. MENU TYPE: Medium Price Point. Veal racks and chops are ideal for fine dining and steakhouse menus.