Le Quebecois Veal Top Rounds
Two Top Rounds (Approx. 13lbs Total)
The top round is the largest single muscle and most desirable cut in the veal leg. It can be braised or roasted whole, but is often cut into veal scallops/cutlets. These top rounds have had the cap muscle & membrane removed for your convenience.
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 top rounds 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.
Top rounds can either be simply seasoned, roasted whole in the oven and then carved, or cut into scallops or cutlets for use in classic veal dishes like veal saltimbocca, veal picatta, wiener schnitzel, roulades, or veal parmigiana. Though it’s a less common application, they can also be slow-braised.
Recommended Internal Cooking Temp: