Grain-fed Veal Whole Tenderloins
5 Tenderloins (Approx. 15lbs Total)
Whole veal tenderloins are usually sold cut into Grain-fed Veal Butt Tenders. and short tenders. By buying whole tenderloins you are getting both cuts in one piece of meat. Veal tenderloins are similar to beef tenderloins in that they are one of the animal’s most tender sections, but are milder in flavor. Because of this, veal tenderloins are best suited to being served with sauces.
Of course, being veal instead of beef, these tenderloins will be even more tender. They have had their surface fat 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 tenderloins in your fridge or freezer until you're ready to use them.
RECIPES & TIPS
Cut veal tenderloins into medallions and grill or pan-roast, being extremely careful not to overcook the lean meat. Cooking medallions too long will cause them to toughen up and be less flavorful. Any traditional veal scallop sauces will work well with these medallions. These often involve some sort of cream, be it heavy cream or crème fraiche, paired with a strong ingredient like sage, capers, basil, tarragon, thyme, or truffle.