Pasture-Raised Veal Flank Steaks
Eight 2-Steak Packs (Approx. 21lbs Total)
Flank steaks are a flavorful cut with a pronounced muscle grain that makes them well suited to marinating. Veal flank steaks are much smaller than beef flank steaks and are typically butterflied, then split for use as cutlets. They can also be braised or, if tenderized, cooked whole.
Victoria Veal is a true pasture-raised, free range veal program. The animals have a real milk, grass diet and are never given any growth promotants. In short, Victoria Veal is real veal, raised the way veal used to be before the industrialization of the veal industry. It has a healthier pink color and truly delicious flavor because of the healthier, more humane lifestyle.
Most veal lines are based on dairy breeds which are great for milk, but not for meat. The Victoria Veal program uses breeds like Angus and Hereford, renowned for their superior eating qualities.
Keep frozen Victoria Veal in your freezer until you’re ready to use it, then thaw what you need. Store fresh Victoria Veal in your fridge.
RECIPES & TIPS
Flank steaks have a more pronounced muscle grain than most other veal cuts. This makes it important to cut them against the grain when slicing. They can be butterflied (and any silverskin removed) and the halves split from each other to create two cutlets, or they can be kept whole (again with any silverskin removed) for grilling, searing, or braising whole.
Unless they’re being braised, flank steaks or flank cutlets should be pinned (with a Jaccard machine) and pounded before being cooked to ensure a tender result.