Though the term “butt” when referring to meat tends to evoke the upper part of pork shoulder, a fatty part of the animal, veal butt tenders are actually very different and quite lean.

Traditionally veal tenderloins, the muscles on a cow that perhaps do the least amount of work, are divided into two sections: the smaller forward “short” and the larger rear “butt.” Because of the small amount of work during the animal’s lifetime, the tenderloin remains tender despite being extremely lean.

Ideal for being cut into veal medallions, meat from the butt tender is a great way to showcase sauces.

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.

Cut 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 oil.