While not having as robust a flavor as beef cheeks, veal cheeks are considerably more tender. Cheek meat excels in moist, slow cooking applications where the collagen can break down into gelatin.

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

We do not recommend refreezing unused raw portions.

Braise or boil veal cheeks in a braising liquid for the most flavor and tenderness. When cooked in sauce or broth, the collagen from the cheeks will melt into the liquid, giving it significantly better flavor and mouth feel.