Pasture-Raised Veal Inside Cap Off
Five Inside Cap Offs (Approx. 27lbs Total)
The Inside, Cap Off is a veal cut from the leg typically used to make veal cutlets.
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 the inside, cap off as cutlets, first remove any silver skin (how to remove silver skin), then cut thinly against the grain into cutlets.
For superior tenderness, cutlets should be pinned (using a Jaccard tenderizer) and/or pounded before use. They’re then ready to be used in a wide variety of recipes from scallopini and saltimbocca to wiener schnitzel.