Pasture-Raised Veal Eye Rounds

Approx. 25 lbs.
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Apart from tenderloins & butt tenderloins, veal eye rounds are perhaps the easiest veal cut to turn into cutlets. They also make excellent carpaccio or cubed veal 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.

Thawing Tips


To use the eye of round 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. For carpaccio, slice the meat into thin disks and pound them into paper thin sheets of veal.

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.

Try using grassfed veal with classic veal flavor pairings like capers, mustard and/or cream, white wine, herbs like tarragon, sage, basil, or thyme, asparagus, truffles, or morel mushrooms.

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