Le Quebecois Veal Striploins
Two Striploins (Approx. 11lbs Total)
In beef, striploins are the cut where NY strip steaks come from, but in veal the striploin can be cut into tender, flavorful cutlets, chops, or medallions. They can also be roasted whole and carved at the table.
Grain-fed veal is not the same as ‘pale veal.’ Its natural rose color comes from a varied, nutritious diet, including grains, which give the meat a more robust flavor for two reasons: First, grains give the meat subtle marbling that infuses the meat with flavor and tenderness that veal is known for. Second, grain-fed veal contains more iron and other minerals which add to the delicious flavor and the animal’s health.
Le Québécois is the first veal program to combine USDA approved All Natural* status, humane animal husbandry, full traceability, and sustainable farming practices.
*Minimally Processed. No Artificial Ingredients
Store veal striploins in your freezer until you're ready to use them, then thaw only as many as you need.
RECIPES & TIPS
Grain-fed veal has a fuller flavor than conventional veal, so while it can be paired with all the usual veal sauces and preparations, it benefits from being simply seasoned or lightly sauced so that the flavor of the meat can shine through.
To prepare veal strip loins, first trim any silver skin and external connective tissue from the surface. Then either roast whole or slice into medallions, cutlets or chops (we don’t recommend anything thicker than 2 inches).
If you’ve sliced chops, the best way to cook them is to sear each side in a hot skillet until golden brown, then transfer to a 350 degree oven and roast until your desired internal temperature has almost been reached. Remove the chops from the stove and let them rest for a few minutes (they’ll continue to carry over cook the last few degrees) before slicing.
Recommended Internal Cooking Temp: