Pasture-Raised Veal Knuckles
Six Knuckles (Approx. 30lbs Total)
The knuckle is a cut from the inside of the rear veal leg that can be cut into cutlets or stew meat.
Victoria Veal is a true pasture-raised, free range veal program. The animals have a real milk, grass diet and are never given any growth promotants. In short, Victoria Veal is real veal, raised the way veal used to be before the industrialization of the veal industry. It has a healthier pink color and truly delicious flavor because of the healthier, more humane lifestyle.
Most veal lines are based on dairy breeds which are great for milk, but not for meat. The Victoria Veal program uses breeds like Angus and Hereford, renowned for their superior eating qualities.
Keep frozen Victoria Veal in your freezer until you’re ready to use it, then thaw what you need. Store fresh Victoria Veal in your fridge.
RECIPES & TIPS
To use knuckles as stew meat or cutlets, first remove any silver skin (how to remove silver skin), then cut thinly against the grain into cutlets or cube for use as stew meat. As you cut, remove any additional silverskin you encounter.
For superior tenderness, cutlets should be pinned (using a Jaccard tenderizer) and pounded before use. They’re then ready to be used in a wide variety of recipes from scallopini and saltimbocca to wiener schnitzel.
Try pairing cutlets with flavors like capers, mustard and/or cream, white wine, asparagus, mushrooms and/or herbs like tarragon, sage, basil, or thyme.