Calf’s liver is considered the finest of the red-meat livers available because of its smooth texture and mild flavor. As the liver is usually the organ where toxins and chemicals are stored, Le Québécois veal’s all natural status is particularly important when considering this product.

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.

Traditionally calf’s liver slices are grilled, broiled, sautéed or fried in butter, and served with sauce. Unlike ox liver they do not need to be soaked in milk or braised in order to become palatable. Lemon, shallots, onions, mushrooms and parsley pair well with liver without overwhelming it. For a little more kick, use a high-quality mustard.